PEACHES AND CREAM TRIFLE WITH BLUEBERRY SAUCE
Steps:
- For the peaches: Add the blueberries, 2 tablespoons brown sugar and 1 cup water to a medium saucepan and bring to medium heat. Simmer until syrupy, about 10 minutes. Remove from the heat.
- Meanwhile, punch out circles from the pound cake using a ring mold and reserve.
- Put the peaches, 1/2 cup brown sugar and 2 tablespoons water in a small saucepan and cook, covered, over medium heat until the peaches are soft and tender, 5 to 10 minutes.
- For the maple pecans: Preheat the oven to 350 degrees F.
- Mix the pecans, maple syrup, olive oil and salt in a bowl. Spread on the prepared baking sheet and bake for 15 minutes. Break apart into pieces.
- For the vanilla whipped cream: Add the cream to the bowl of a stand mixer fitted with the whisk attachment. Whip to soft peaks. Add the granulated sugar and vanilla and whip to stiff peaks.
- To assemble: In a wide-mouth serving glass or parfait dish that fits the circles of pound cake, layer a pound cake circle, a layer of blueberries, another pound cake circle, a layer of peaches, a large dollop of whipped cream and a sprinkle of nuts. Repeat with the remaining ingredients in 5 more glasses.
PEACH & BLUEBERRY TRIFLE
This crowd-pleasing summer trifle recipe can be made the night before. I love that you can be flexible with the ingredients. Add any in-season fruit you like! -Raymonde Bourgeois, Swastika, Ontario
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings
Number Of Ingredients 14
Steps:
- In a large saucepan, mix sugar, cornstarch and salt. Whisk in milk. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Immediately transfer to a clean bowl; stir in orange zest and vanilla. Cool 30 minutes. Press waxed paper onto surface of filling. Refrigerate until cold, about 1 hour., To assemble, place half of the cake cubes on the bottom of a 4-qt. trifle bowl or glass bowl; drizzle with 2 tablespoons orange liqueur. Layer with half of the peaches and blueberries, 1/4 cup almonds and half of the custard. Repeat layers. Refrigerate, covered, until serving. Top with whipped cream and additional peaches and blueberries.
Nutrition Facts : Calories 265 calories, Fat 10g fat (5g saturated fat), Cholesterol 114mg cholesterol, Sodium 144mg sodium, Carbohydrate 37g carbohydrate (29g sugars, Fiber 2g fiber), Protein 5g protein.
BLUEBERRY PEACH TRIFLE
I first tried this recipe because it looked so pretty...but I had no idea it would taste so good. It's just delicious, and easy to make. I serve it in a deep glass bowl for Sunday dinner or on special occasions. I've found the custard works quite well in a pie crust, too. I do a lot of cooking, baking, canning and freezing for my husband, Roman, and our two daughters here on our farm. I've enjoyed cooking ever since I was young and helped my mother in her kitchen.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 20 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the condensed milk, water and lemon zest. Whisk in pudding mix. Chill 5 minutes. , Fold in whipped cream. Spoon 2 cups pudding mixture into 4-qt. glass serving bowl; top with half of cake cubes, all the peaches, half of remaining pudding mixture, remaining cake cubes and blueberries. Spread remaining pudding mixture to within 1 in. of edge of bowl. Chill for at least 4 hours.
Nutrition Facts :
PEACH AND BERRY TRIFLE
Provided by Susan Springob
Categories Dessert Kid-Friendly Raspberry Strawberry Peach Summer Family Reunion Chill Potluck Bon Appétit South Carolina Small Plates
Yield Serves 8 to 10
Number Of Ingredients 9
Steps:
- Mix first 5 ingredients in large bowl and toss to blend; let stand 10 minutes. Beat chilled cream in another large bowl until stiff peaks form.
- Arrange 16 ladyfingers in 10- to 12-cup glass bowl or trifle dish to cover bottom. Spread with 1/3 cup raspberry jam. Top with 2 cups fruit mixture, then 2 cups whipped cream. Repeat layering 2 more times with ladyfingers, raspberry jam, fruit mixture and cream. Garnish with whole strawberries, if desired.
- Refrigerate trifle at least 2 hours and up to 6 hours before serving.
STRAWBERRY PEACH TRIFLE
If you're looking to serve a lighter, more nutritious dessert, you'll appreciate this tasty trifle recipe. You'll want to make it in a clear glass bowl or trifle dish to show off its fabulous colors.-Taste of Home Cooking School
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 14 servings.
Number Of Ingredients 7
Steps:
- In a mixing bowl, combine milk and pudding mixes. Beat on low speed for 2 minutes. Place a third of the cake cubes in a trifle bowl or 2-1/2-qt. glass serving bowl. Top with a third of the pudding, 1 cup strawberries, 1 cup peaches and a third of the whipped topping. Top with remaining cake, pudding, strawberries, peaches and whipped topping. Garnish with additional sliced strawberries.
Nutrition Facts :
PEACH BLUEBERRY TRIFLE
Steps:
- Microwave preserves in a large microwave-safe bowl at HIGH 30-45 seconds or until melted. Toss peaches and 1 1/2 cups blueberries with warm preserves. Stir in granulated sugar and next 2 ingredients. Reserve 1/2 blueberries for garnish. Cut cake into 32 equal pieces (cubed) Beat whipping cream and lemon juice at medium speed with an electric mixer until foamy; gradually add powdered sugar , beating until soft peaks form. Arrange about one-third of cake pieces in a 3 qt. trifle dish. Top with one third of peach mixture. Repeat layers twice. Top with whipped cream. Cover and chill 1 hour. Top with remaining 1/2 cup blueberries just before serving.
PEACH MELBA TRIFLE
Bring together the perfect Melba flavours of peaches and raspberry in a trifle, which only needs 5 minutes hands-on time.
Provided by Mary Cadogan
Categories Buffet, Dessert, Dinner, Lunch, Supper, Treat
Time 5m
Number Of Ingredients 6
Steps:
- Put the amarettis into a glass bowl and pour over the orange juice. Slice the peaches or nectarines and save a few good slices. Add the rest to the bowl and mix lightly. Drizzle over a little raspberry coulis, followed by the custard.
- Whip the cream until it just holds its shape then spoon over the trifle. Top with the reserved peach slices and drizzle with a little more raspberry coulis. Chill for up to 2 hours, until ready to serve.
Nutrition Facts : Calories 463 calories, Fat 29 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 23 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.27 milligram of sodium
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