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Rest the pork loin for 15 minutes before slicing. Drizzle the remaining fruit sauce over the sliced pork and serve.

Bourbon-Glazed Pork Loin with Peaches for Adults

¼ cup Kentucky bourbon

¼ cup soy sauce

¼ cup packed brown sugar

2 cloves garlic

¼ cup Dijon mustard

½ teaspoon ground ginger

2 tablespoons Worcestershire sauce

¼ cup vegetable oil

1 dash hot sauce

2 pounds pork loin

4 fresh or canned peaches, pitted and cut in quarters

Preheat the oven to 325°F. In a blender or food processor, combine the bourbon, soy sauce, brown sugar, garlic, mustard, ginger, Worcestershire sauce, oil, and hot sauce. Pulse until smooth.

Place the pork loin and peaches into a resealable plastic bag and pour in the marinade. Remove excess air and store in the refrigerator for 24 hours.

Remove the pork from the marinade and place it on a rack in a roasting pan. Roast the pork for about 40 minutes until an instant-read thermometer registers 145°F. Remove the roast from the oven and let it rest for 15 minutes before slicing. Bring the remaining marinade to a boil in a small saucepan and set aside.

Slice the pork and drizzle it with the marinade. Arrange the peaches around the sliced pork.

Petunia's Pudding (English Strawberry Trifle)

When Harry comes inside after completing his chores, he notices that the dessert Aunt Petunia prepared for the dinner party with the Masons is sitting on top of the refrigerator (see Harry Potter and the Chamber of Secrets, Chapter 1). The British call any dessert “pudding,” as in “What's for pudding?” Since the classic trifle is covered in dollops of whipped cream and often decorated with sugared violets, this is probably what Petunia intended to serve the Masons (before Dobby destroyed it).

This is a beautiful and easy dessert you can make to impress your friends. English trifle started out as a simple custard made of cream and egg yolks, sweetened, and then flavored with ginger and rosewater. It grew into its more elegant form in the 1800s: cake layered with fruit and custard in a clear glass dish and topped with whipped cream. American-style trifle bowls are too deep for English trifle. Instead, use a round serving dish, about 9 inches in diameter and about 3 inches deep.

1 loaf yellow cake, sliced into ½-inch-thick slices (recipe follows)

½ cup strawberry jam

Custard (recipe follows)

1 pound fresh strawberries, washed, patted dry, and sliced into 1/8-inch-thick slices

Whipped cream

1 tablespoon toasted sliced almonds or sugared violets, if availabl

Place the cake slices on a cutting board and trim off the crusts. Spread half the slices with the jam and top with the remaining slices. Cut the sandwiches into 2-inch squares. Layer the sandwiches in the bottom of a round glass serving dish. Cut the remaining sandwiches into small pieces to fill any empty spaces.

Spread the custard over the cake layer. Line the pan around the perimeter with strawberry slices; then pile the remaining sliced strawberries in the center. Cover with plastic wrap and refrigerate 8 hours or overnight to allow the flavors to meld.

Prepare the whipped cream before serving. Remove the plastic wrap and spread the whipped cream on top of the trifle, completely covering all the strawberries with the cream. For a pretty effect, you can fill a pastry bag fitted with a ¾-inch star tip and pipe the cream over the strawberries. Decorate with the toasted almonds or sugared violets.

Serves 8 to 10

For quick and easy trifle, use store-bought sponge or pound cake and instant vanilla pudding instead of the homemade custard.

Yellow Loaf Cake

1½ cups all-purpose flour

1½ teaspoons baking powder

¼ teaspoon salt

1 stick (8 tablespoons) butter, at room temperature

1 cup granulated sugar

2 large eggs, at room temperature

1½ teaspoons pure vanilla extract

½ cup whole milk, at room temperature

Preheat the oven to 350°F and grease and flour an 8½″ × 4½″ loaf pan. Whisk together the flour, baking powder, and salt. Set aside.

Using an electric mixer, cream the butter and sugar until