- 1 packet custard mix
- 3 tablespoons sugar
- 2 cups milk
- 1/2 cup dry Marsala wine
- 1 (16-ounce) frozen pound cake, thawed
- 1 (16-ounce) package frozen peach slices, thawed but not drained
- Pinch ground nutmeg
Prepare custard according to package directions, using sugar and milk. Stir in wine. Cool for 15 minutes. Cut cake into 12 equal slices. Overlap 2 slices on each dessert plate. Top cake slices with some peach slices and 1 to 2 tablespoons of the peach juice. Spoon about 1/3 cup custard sauce over the peaches and then sprinkle with nutmeg.