FRESH PEACH TRIFLE
This dessert is one of my favorites. Although you have to put a little work into it, the results can be described with one word: Yummy!
Provided by Noodlefork
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 35m
Yield 8
Number Of Ingredients 5
Steps:
- Place peaches in a large bowl, and gently toss with lemon juice. Place 1 cup of peaches in a blender, set aside remaining slices, and blend until smooth. Place yogurt into a bowl; stir in the peach puree and lemon zest until well blended.
- Cut the angel food cake into squares and place half in the bottom of a glass dish. Spoon half of the peach slices over the cake. Cover with half of the yogurt mixture. Place remaining cake squares over the yogurt. Top with peaches, reserving 5 or 6 slices for garnish. Cover with remaining yogurt mixture. Garnish with peach slices. Refrigerate until ready to serve.
Nutrition Facts : Calories 182.1 calories, Carbohydrate 38.3 g, Cholesterol 2.8 mg, Fat 1 g, Fiber 0.7 g, Protein 5.3 g, SaturatedFat 0.5 g, Sodium 356 mg, Sugar 13.9 g
PEACH CORNBREAD TRIFLE
Steps:
- Score the bottom of peaches with an "X." Remove the skins of the peaches by dropping them in a pot of simmering water for 30 to 60 seconds. Remove the peaches, set aside to cool in a bowl of ice water and then peel off the loosened skins. Remove the pits from the peaches and then finely chop the flesh. Put the chopped peaches in a bowl.
- Pour the cream into a large mixing bowl. Add a 1/4 cup sugar and the vanilla extract. Whip into soft peaks.
- Cut the corn bread into thin slices. Layer the bottom of a clear glass trifle or other serving bowl with a third of the cornbread. Add a third of the peaches on top of the cornbread and then a third of the whipped cream on top of that. Repeat the layers two more times and crumble the final layer of the cornbread on top.
- Refrigerate and serve cold.
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 PANNA COTTA TRIFLE
Combine the best of two desserts for this stunning centrepiece: panna cotta and trifle. With seasonal peaches, soft madeira sponge and custard, it's divine
Provided by Cassie Best
Categories Dessert
Time 1h45m
Yield Serves 12-14
Number Of Ingredients 15
Steps:
- Start the trifle the day before you want to serve it. Pour 600ml of the cream into a saucepan along with 75g of the caster sugar and the vanilla. Warm gently over a low heat until steaming, then remove from the heat. Meanwhile, soak three of the gelatine leaves in a bowl of cold water for 5 mins until softened. Make sure to drop the gelatine leaves into the water one by one to prevent sticking.
- When the gelatine leaves are soft, squeeze out the excess water and add to the warm cream mixture, whisking until the gelatine has dissolved. Whisk in half the yogurt - the mixture will start to thicken as the yogurt cools the cream. Pour the panna cotta mixture into a trifle bowl (ours was 20cm in diameter and 15cm deep). Chill for at least 2 hrs until the panna cotta has set.
- Meanwhile, halve 10 of the peaches and remove the stones. Arrange the peaches cut-side up in a saucepan. Tip in the honey, cardamom pods, orange juice, orange blossom water (if using) and 75g caster sugar, then pour over enough water to just cover the peaches. Cut a circle of baking parchment to fit neatly over the peaches and place it directly on the surface of the liquid to stop the peaches from bobbing around too much as they cook. Bring to a gentle simmer and cook for 20-30 mins until the peaches are soft enough to squash against the side of the pan with a spoon (the timing will depend on the firmness of the fruit). Leave to cool in the syrup.
- When the peaches have cooled, scoop onto a plate using a slotted spoon. Slip off the skins and discard them. Strain the peach syrup into a measuring jug - you should have about 600ml, but top up with orange juice if needed. If you have more than 600ml, you can keep the excess in an airtight container in the fridge for up to a week to use in drinks.
- Warm the peach syrup in a saucepan over a low heat or the microwave until just steaming. Meanwhile, soak the remaining three gelatine leaves in cold water for 5 mins until soft. Squeeze any excess water from the gelatine, then stir into the hot syrup until dissolved. Set aside to cool until just warm.
- Cut the madeira loaf into 2-3cm cubes and arrange over the panna cotta layer in the trifle bowl. Pour over the peach syrup and chill for another 1-2 hrs, or until the syrup has set into a jelly.
- Arrange the poached peaches over the jelly layer, placing any pretty coral-pink pieces against the glass side. Pour the custard over the peaches, then chill until you're ready to serve - we recommend chilling for at least 2 hrs, but it can also be chilled overnight to get ahead.
- When you're ready to serve, beat the remaining 300ml double cream with the icing sugar to soft peaks using an electric whisk. Swirl though the remaining yogurt. Spoon the cream mixture over the custard layer, starting around the edge of the bowl, then filling in the middle. Halve, stone and finely slice the remaining two peaches, then arrange the slices on top and drizzle with some honey. Sprinkle over the chopped pistachios and nestle in shards of honeycomb, if you like.
Nutrition Facts : Calories 587 calories, Fat 42 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 38 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.3 milligram of sodium
PEACH MELBA TRIFLE
This dream of a dessert tastes extra good on a busy day-you can make it ahead of time! If you don't have fresh peaches handy, subbing three cups of the canned ones works, too. -Christina Moore, Casar, North Carolina
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, mix raspberries and cornstarch until blended. Bring to a boil; cook and stir 1-2 minutes or until thickened. Strain seeds; cover and refrigerate., In a large bowl, mix yogurt and extract; fold in whipped topping. In a 4-qt. bowl, layer half each of the cake cubes, yogurt mixture and peaches. Repeat layers. Refrigerate, covered, at least 3 hours before serving. Serve with raspberry sauce.
Nutrition Facts : Calories 201 calories, Fat 3g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 298mg sodium, Carbohydrate 41g carbohydrate (10g sugars, Fiber 3g fiber), Protein 4g protein.
PEACH TRIFLE
I cut this out of my local newspaper but have yet to make it , i thought it sounded really good and would make a nice summery dessert.
Provided by Rhonda J
Categories Dessert
Time 45m
Yield 1 trifle type bowl
Number Of Ingredients 14
Steps:
- To make the custard: Combine sugar and flour in heavy bottomed saucepan,add milk& beaten egg yolks.
- Cook, stirring constantly over medium heat until thickened.
- Remove from heat and stir in the vanilla.
- Place wax paper directly on surface to prevent a skin forming,cool.
- To assemble the trifle: Place 1/2 of the sponge cakes in the bottom of a glass serving bowl.
- Pierce the cakes with a fork.
- Sprinkle 1/2 combined liqueurs and juice over sponge cake.
- Cover with 1/2 chopped peaches.
- Pour 1/2 warm custard over top,making sure some seeps onto cake layer.
- Repeat layers.
- Top with whipped cream.
- Decorate with sliced peaches& almonds.
RASPBERRY AND PEACH TRIFLE
Make and share this Raspberry and Peach Trifle recipe from Food.com.
Provided by Auntie Jan
Categories Dessert
Time 50m
Yield 10 1/2 cups, 10 serving(s)
Number Of Ingredients 7
Steps:
- Combine Eagle Brand and water,add pudding mix and beat well. Chill for about 20 minutes or until thickened and fold in Kool Whip.
- Line bottom and sides of a 12 cup glass bowl with lady fingers.
- Combines the reserved juices from fruit.
- Spoon a third of the juice mixture over lady fingers. Cover with a third of the pudding mixture and top with half of the raspberries and peach slices. Cover with a layer of lady fingers and repeat layering, ending with pudding mixture.
- Chill and garnish with a few raspberries or strawberries.
- Serve and Enjoy.
Nutrition Facts : Calories 275, Fat 7.5, SaturatedFat 5.5, Cholesterol 13.5, Sodium 218.5, Carbohydrate 50, Fiber 2.4, Sugar 47.7, Protein 3.9
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
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.
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- First, peel your peaches with a peeler or by hand. Dice the peaches and the vanilla loaf cake into large chunks.
- Melt the butter in a pan over medium heat. Once the butter is melted, add the diced peaches, brown sugar, and cinnamon. It will take about five minutes to reach a simmer. Once simmering, remove the pan from heat.
- Now that the fresh peaches have been sauteed, all that's left is putting everything together! Put the loaf cake chunks in the cups first, followed by the peaches and then the whipped topping. Garnish with cinnamon and serve!
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