Summer Peach-Berry Trifle

FOR PEACH COMPOTE
In a heavy saucepan over medium heat, combine peaches, sugar, vanilla and bourbon. Simmer until thick syrup forms and peaches become soft, remove from heat and cool
FOR PASTRY CREAM
In medium stainless steel bowl, combine sugar, and yolks with wooden spoon. Sift the cornstarch and add to mixture, mixing to a smooth paste. Set aside
In a heavy saucepan, combine milk and vanilla and heat to boiling. Watch CAREFULLY. remove from heat and temper egg mixture. If there are any lumps, pass through a strainer
Place the egg-milk mix back on heat and whisk, bringing to a boil
When it comes to a boil, whisk an additional 45 - 60 seconds until mixture coats the back of a spoon. With spoon coated you can swipe your finger along the back of the spoon and it leaves a clean strip. (Remove from heat immediately and place into a clean bowl. Cover surface with plastic wrap to prevent a crust from forming. Cool... may be refrigerated for up to 3 days
TRIFLE
2T bourbon
2C pastry cream (pre made)
1 1/2C fresh berries
3/4 C heavy cream, whipped to soft peaks
ASSEMBLE:
In low wide mason jars, (or trifle bowls) place 6 cake cubes, drizzle with 1/2t bourbon. add a layer of berries, then a layer of pastry cream, add a layer of cake cubes then add peach compote. Top with a layer of pastry cream. Top with a layer of whipped cream. If using jars, screw on the lids and refrigerate for up to 6 hours.
Clean inside of jar or dish with a wet paper towel of any smudges between layers