Apricot Fig Trifle With Caramel Sauce Food

CARAMEL CHOCOLATE TRIFLE

Steps:

• Prepare and bake cake according to package directions for an 8-in. square baking pan. Cool on a wire rack. Prepare pudding according to package directions., Cut cake into 1-1/2-in. cubes. Place half of the cubes in a 3-qt. trifle bowl or large glass serving bowl; lightly press down to fill in gaps. Top with half of the whipped topping, pudding, caramel topping and toffee bits; repeat layers. Cover and refrigerate until serving.

CARAMEL APPLE TRIFLE

Steps:

• In a large skillet, melt butter over medium heat. Stir in the apples, walnuts, brown sugar and 1/2 teaspoon apple pie spice. Cook and stir for 8-10 minutes or until apples are tender. , In a large bowl, beat cream cheese until smooth. Beat in 1/2 cup caramel topping and remaining apple pie spice. Fold in 2 cups whipped topping. , In a 3-1/2-qt. trifle bowl or glass serving bowl, layer a third of the cake cubes, cream cheese mixture and apple mixture. Repeat layers twice. Garnish with remaining whipped topping and drizzle with remaining caramel topping. Sprinkle with additional apple pie spice if desired. Cover and refrigerate for at least 1 hour before serving.

APRICOT TRIFLE

Steps:

• Preheat oven to 375ºF.
• In a small bowl, soak the apricots in 3 tablespoons of Amaretto and set aside.
• Grease and flour a 9x13" baking pan.
• In a large mixing bowl, combine the cake mix, eggs, oil, 2 tablespoons of the Amaretto and the amount of water called for on pkg directions less 2 tablespoons of liquid.(Due to the Amaretto that you added).
• Beat until well combined.
• Evenly spread the batter into the pan.
• Place in oven and bake until toothpick inserted into the cake's center comes out clean, 20-25 minutes.
• Let the cake cool in the pan for 15 minutes.
• Unmold the cake.
• Using a 3" round cookie cutter, cut 12 rounds from it.
• Use a serrated knife to split each round in half horizontally.
• With a pastry brush or a basting brush, brush each of the 24 rounds with some of the remaining Amaretto.
• To assemble a single serving of trifle ~ place one round into an individual serving dish(like the little glass custard cups).
• Top with a spoonful of the jam or preserves, then 2 tablespoons of the custard, and a sprinkling of toasted almonds.
• Top with another layer of cake, jam and custard.
• Sprinkle with some of the Amaretto soaked apricots and top with a sprinkling of toasted almonds.
• NOTE: This can be made with a store bought yellow cake, store bought custard and the rest of items and can be literally put together in no time. This too, would look pretty in a parfait glass and just cut the round into little cubes.

APRICOT-FIG TRIFLE WITH CARAMEL SAUCE

Steps:

• To make the pudding, combine the cornstarch, sugar and salt in a medium saucepan and slowly stir in just enough milk to make a thick paste. Gradually stir in the remaining milk. Cook over medium-low heat, stirring constantly, until thick, about 20 minutes. Remove from heat and stir in the vanilla and butter. Pour into a bowl, cover with plastic wrap and refrigerate until cold.
• Place the apricots and figs in a small bowl and cover with boiling water. Let stand for 20 minutes; drain.
• Meanwhile, to make the caramel sauce, combine the sugar and water in a medium saucepan. Use a pastry brush dipped in water to wash down any sugar crystals on the side of the pan. Cook over medium-low heat, without stirring, until the sugar is melted and turns a light amber color. Remove the caramel from the heat and carefully stir in the cream. Return to the heat and stir until the caramel is dissolved.
• To assemble, place 4 slices of pound cake in the bottom of an 8-inch square glass baking dish. Brush the cake with 1 tablespoon of rum and drizzle with 1/3 of the sauce. Scatter half of the fruit over the cake. Spread with half of the pudding. Make another layer with the remaining cake, rum, 1/3 of the sauce and the remaining fruit and pudding.
• Drizzle the remaining caramel sauce over the top and refrigerate until cold, at least 3 hours. Cut the trifle into 8 squares and serve.

FIG & GINGER CARAMEL TRIFLE

Steps:

• Heat the oven to 200C/180C fan/gas 6. Place the figs in a baking dish cut-side up, then sprinkle over the sugar and squeeze over the orange juice. Bake for 10 mins until the figs have softened and are juicy but still holding their shape. Leave to cool.
• Cut the ginger cake into 1cm-thick slices, then use these to line the base of a 1.5-litre trifle bowl in a single layer (you may need to cut these to fit; reserve any pieces you don't use). Arrange the figs around the edge so the cut sides can be seen through the glass (reserve a few figs for the top). Pour most of the the roasting juices from the figs over the cake layer along with the rum, if using. Mix the caramel with the stem ginger and gently spread half of this over the cake layer using the back of a spoon or a spatula.
• Pour the cream and ginger syrup into a large bowl and whisk until the cream is lightly whipped and just holding its shape. Spread half the whipped cream over the caramel layer, then top with any remaining ginger cake pieces, the rest of the caramel and remaining cream. Top with the reserved figs and drizzle over any remaining roasting juices. Will keep chilled for up to 24 hrs.

APRICOT CARAMEL SAUCE

Steps:

• In a dry heavy saucepan (about 3-quart capacity) cook sugar over moderate heat, stirring with a fork until melted and then swirling pan, until sugar is a golden caramel. Remove pan from heat and carefully add 3 cups water down side of pan (it will bubble up and steam). Return pan to heat and simmer, stirring, until caramel is dissolved.
• Add apricots and simmer, covered, until soft, about 10 minutes. Cool mixture 10 minutes and in a blender purée with remaining 1 cup water and vanilla until very smooth. Sauce may be made 3 days ahead and chilled, covered. Reheat sauce to warm.

ALMOND & APRICOT TRIFLES

Steps:

• 1 Line the bottom of 4 small glass serving dishes with the cake. Mix ½ the Disaronno with 6 tbsp of reserved juice, then divide this between the bowls. Arrange apricots on top of the sponge, then pour on custard. Cover and chill for at least 10 mins, or up to a day.
• Just before serving, add the remaining Disaronno to the cream and whip until it just holds its shape. Spoon over the custard and sprinkle with flaked almonds.

CARAMEL-CREAM TRIFLE

Steps:

• In a large clear glass dessert bowl, spread one-third of the angel food cake cubes on the bottom.
• In another large bowl, beat the heavy cream until stiff peaks form.
• Fold in caramel topping.
• Spoon half of caramel cream over cake cubes in bowl.
• Sprinkle half of chopped candy bars over caramel cream.
• Scatter another third of cake cubes over cream and candy layer.
• Spoon pudding evenly over cake layer.
• Scatter remaining cake cubes over pudding; top with remaining caramel cream and chopped candy bars.
• Cover trifle with plastic wrap; refrigerate for at least 1 to 2 hours or overnight.

DRIED FIG, APRICOT AND CHERRY COMPOTE

Steps:

• Combine 2 1/2 cups water, sugar and cinnamon sticks in large saucepan. Stir over medium heat until sugar dissolves. Bring to boil. Reduce heat to medium-low; cover and simmer 5 minutes. Add figs and simmer uncovered 3 minutes. Remove from heat. Mix in apricots, cherries and then brandy. Return to heat and simmer uncovered until all fruits are tender but still retain shape, about 10 minutes. Remove from heat. Stir in crystallized ginger. Cool. (Compote can be prepared 3 days ahead. Cover and refrigerate.) Serve at room temperature or chilled.