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 ALMOND TRIFLE
I love trifles. I was going to make my Berry Trifle (posted here) and then my husband came home with 1/2 a bushel of peaches that needed to be used, so I decided to create a peach trifle. It's a little different from my others. My husband and guests love it and so do I. Hope you do too.
Provided by Jolayne Cooper
Categories Other Desserts
Time 35m
Number Of Ingredients 9
Steps:
- 1. Combine the peaches, 1/2 cup sugar, and cornstarch in a saucepan over medium-high heat. Bring to a simmer and cook just until the sugar is dissolved. You want to keep the bright color of the peaches, so don't over cook them. Take the pan off the heat and let cool; the mixture should thicken up a little as it cools.
- 2. Beat the remaining 3/4 cup sugar and the cream cheese with a mixer until smooth and light. Add the cream, almond and vanilla extracts, and beat on medium-high speed until smooth and the consistency of whipped cream.
- 3. To assemble the trifle, spoon a layer of the cream mixture into a large trifle or glass bowl just to cover the bottom, maybe 1/4 of the mixture. Add half of the pound cake. Then layer about 1/2 of the peaches and juices. Then layer 1/3 of the almonds over the peaches. Place 1/2 of the cream mixture on top of the almonds. Layer everything one more time. You should have about 1/3 of the almonds and a little of the peaches left. To finish the trifle, spoon the remaining peaches on top of the cream layer and then sprinkle the almonds on top.
- 4. Cover and refrigerate until ready to serve.
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 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.
ALMOND & APRICOT TRIFLES
Ready in just ten minutes, this simple trifle recipe is the perfect end to a traditional Sunday roast
Provided by James Martin
Categories Dessert, Dinner
Time 10m
Yield Serves 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 1017 calories, Fat 62 grams fat, SaturatedFat 34 grams saturated fat, Carbohydrate 99 grams carbohydrates, Sugar 77 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 0.97 milligram of sodium
PEACH - AMARETTO TRIFLE
My favourite trifle - so pretty in a cut-crystal trifle bowl. If you've never had this lovely English dessert before, you're in for a treat. Great way to use up stale poundcake too.
Provided by evelynathens
Categories Dessert
Time 40m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Mix cornstarch, sugar and eggs until well-blended.
- Gradually stir in milk.
- Add butter and cook over medium heat, stirring constantly, until custard thickens.
- Remove from heat, cover and cool slightly.
- Stir in vanilla and ½ cup liqueur.
- Press plastic wrap directly over top of custard, cover and chill for several hours.
- Cut cakes into ½ inch cubes.
- Mix preserves with ¼ cup liqueur.
- In an attractive crystal or glass bowl, layer half of the cake cubes, preserves and peaches.
- Add half of custard.
- Repeat layering and top off with remaining custard.
- Chill, wrapped in clingfilm, for atleast one day before serving.
- Just before serving, cover with whipped cream and lavishly sprinkle on toasted, sliced almonds.
- Note: You can also sprinkle almonds between the layers.
PEAR & ALMOND PAVLOVA TRIFLE
Combine two classic Boxing Day desserts to make this stunning pear and almond pavlova trifle
Provided by Anna Glover
Categories Dessert
Time 2h
Number Of Ingredients 10
Steps:
- Toss the pears with 4 tbsp sherry in a bowl, then cover and leave to steep while you make the meringues.
- Heat the oven to 150C/130C fan/gas 2 and line a large baking sheet with baking parchment. To make the meringues, put the egg whites in a very clean bowl and beat with an electric whisk on medium speed for 3-4 mins until white, foamy and doubled in size. Alternatively, use a stand mixer. Increase the speed and add the sugar, 1 tbsp at a time, whisking each addition until completely incorporated before adding another. When all the sugar has been added, beat the mixture for a further 2-3 mins until it's glossy, shiny and holds stiff peaks on the beaters. Whisk in the vanilla until incorporated.
- Spoon six dollops of meringue onto the prepared baking sheet using a large metal spoon, leaving plenty of space between each. Bake for 1 hr 30 mins, then turn off the oven, leave the door slightly ajar and leave the meringues inside to cool to room temperature, about 1-2 hrs (see tip).
- Meanwhile, arrange the cake pieces in a large trifle bowl, or divide between eight dessert glasses. Top with the pears, reserving eight slices to decorate, and drizzle over any juices from the bowl. Pour the remaining sherry over the cake and fruit, then chill until ready to assemble.
- To serve, whip the cream with the icing sugar using an electric whisk to soft peaks. Crumble four of the meringues and gently fold into the whipped cream, then spoon the mixture over the trifle.
- Crumble over the remaining meringues and scatter with the amaretti biscuits and toasted almonds. Top with the reserved pear slices, then serve straightaway or chill until ready to serve - the meringue pieces will start to dissolve and lose their crunch over time, but the trifle will still be delicious for up to 3 hrs.
Nutrition Facts : Calories 685 calories, Fat 47 grams fat, SaturatedFat 28 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 45 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.4 milligram of sodium
More about "peach almond trifle food"
PEACH, ALMOND AND PROSECCO TRIFLE RECIPE | GOURMET TRAVELLER
From gourmettraveller.com.au
Servings 10-12Category DessertAuthor Emma KnowlesTotal Time 1 hr 30 mins
- Stir prosecco, sugar, rinds, juices and 750ml water in a large saucepan over medium-high heat until sugar dissolves, add peaches and weight with a plate to submerge. Bring to a simmer, reduce heat to low and simmer gently until peaches are tender (8-10 minutes). Remove saucepan from heat, cool peaches to room temperature in syrup, then remove with a slotted spoon. Peel and cut into wedges, and refrigerate until required.
- Remove rinds from poaching liquid and place in another saucepan with 250ml poaching liquid and set aside.
- Strain 1 litre remaining poaching liquid into a clean saucepan (pour remaining poaching liquid over peaches) and bring to a simmer. Squeeze excess water from gelatine, add to pan and stir to dissolve. Refrigerate to cool completely, then pour half into the base of a 3-litre trifle bowl (reserve remaining jelly mixture at room temperature so it doesn't set completely) and place in freezer until just beginning to set (40-45 minutes). Add a third of the peach wedges and refrigerate until jelly is firm (1-2 hours).
- Meanwhile, for almond dacquoise, preheat oven to 180C, and butter and line 2 baking trays with baking paper. Process almonds, icing sugar and flour in a food processor until finely ground and set aside. Whisk eggwhites to soft peaks, then, with the motor running, gradually add sugar and whisk until stiff and glossy. Fold in almond mixture and orange rind, then fold in butter. Spread to 1cm thick on prepared trays and bake, swapping and turning trays partway through cooking, until light golden brown (8-10 minutes). Loosen edges with a palette knife, invert onto baking paper, peel away baking paper on base and cool completely.
MOSCATO AND ALMOND TRIFLE WITH WHITE PEACHES RECIPE ...
From gourmettraveller.com.au
Servings 8-10Category DessertAuthor Emma KnowlesTotal Time 1 hr 25 mins
- For moscato jelly, bring moscato, sugar and 250ml water to the boil in a saucepan over medium-high heat, stirring to dissolve sugar, then remove from heat. Squeeze excess water from gelatine and stir into moscato mixture to dissolve. Pour into a wide 2-litre serving bowl and refrigerate until set (3-4 hours).
- Meanwhile, for almond cake, preheat oven to 180C, and grease a 22cm x 33cm cake tin and line with baking paper. Whisk eggwhites and a pinch of salt in an electric mixer until soft peaks form (2-3 minutes), then gradually add caster sugar and whisk until glossy (2-3 minutes). Fold icing sugar, almond meal and flour into eggwhite, spoon into cake tin and bake until centre springs back when lightly pressed (20-25 minutes). Cool completely in tin, then cut cake to fit snugly on top of jelly, brush with liqueur and stand to soak (15 minutes). Cake will keep for up to 3 days stored in an airtight container.
- Whisk yolks, sugar and 1 tbsp water in a bowl over a saucepan of simmering water until thick and mixture holds a trail (5-6 minutes). Remove from heat. Whisk mascarpone and milk in a separate bowl to just combine (don't over-whisk or the mascarpone will become grainy), fold egg mixture into mascarpone, then pile on top of cake and refrigerate trifle until required (no longer than a couple of hours). Serve topped with sliced white peaches.
GINGER, PEACH, AND TOASTED ALMOND TRIFLE - RECIPE PETITCHEF
From en.petitchef.com
Cuisine enCategory Main DishServings 8Total Time 1 hr 15 mins
- To toast the almonds, heat a small skillet over medium heat. Add the almonds and toast them until they are light brown; remove them from a pan and set them aside.
- To make the ginger syrup, combine the ginger, 1/2 cup sugar, and 1/2 cup water in a small saucepan over high heat. Bring to a boil, stirring until the sugar dissolves. Remove from heat and cover with a lid. Steep for at least 20 minutes or up to an hour .
- To prepare the peaches, cut an "x" shape in the bottom of each peach. Add them to a large bowl and pour boiling water over them---enough to cover.
- Allow them to steep for about 3 minutes or until the skin slips off with no resistance. Drain the hot water away and add enough cold water and ice cubes to cover the peaches.
PEACHES AND CREAM TRIFLE - THE ... - THE SOCCER MOM BLOG
From thesoccermomblog.com
Ratings 17Calories 232 per servingCategory Dessert
- In a medium saucepan, heat the jam/jelly until it melts and add the peaches. Stir to mix, then remove from heat and let cool.
PEACH TRIFLE | FOOD IN A MINUTE
From foodinaminute.co.nz
4/5 (19)Category Main IngredientServings 8-10
PEACH TRIFLE RECIPE - STEPHANIE ALEXANDER
From stephaniealexander.com.au
Estimated Reading Time 3 mins
PEACH AND ALMOND TRIFLE RECIPE – SHEKNOWS
From sheknows.com
10 BEST PEACH TRIFLE RECIPES | YUMMLY
From yummly.com
PEACH AND ALMOND CRUMBLE RECIPE | MAGGIE BEER
From maggiebeer.com.au
PEACH BERRY TRIFLE - MODERN HONEY
From modernhoney.com
Cuisine FrenchCategory DessertServings 8Total Time 15 mins
- In a large bowl, whip softened cream cheese for 2-3 minutes. Add heavy whipping cream and beat until soft peaks form, scraping the bowl often. Add powdered sugar and vanilla and mix until thickened.
- Slice peaches. If you would like to sprinkle sugar over peaches berries, place in bowl and sprinkle with 1/4-1/2 cup of sugar.
- Layer angel food cake, vanilla cream filling, and peaches and berries in a trifle bowl. Repeat. Refrigerate until ready to serve.
PEACH DELIGHT TRIFLE - MOMMY HATES COOKING
From mommyhatescooking.com
Estimated Reading Time 3 mins
- Begin by preparing the jello as instructed on the package. I prepared mine in two separate containers. Place the peaches in the jello so that they gel with it.
PEACH COBBLER TRIFLE RECIPE - REAL SIMPLE
From realsimple.com
4/5 (2)Total Time 4 hrs 35 minsServings 12
- Gently stir peach slices, dark brown and granulated sugars, lemon juice, and cinnamon in a large bowl until combined. Let sit, stirring occasionally, until peaches release liquid, about 20 minutes.
- Beat whipping cream, confectioners’ sugar, and vanilla with an electric mixer fitted with a whisk attachment on medium-high speed until stiff peaks form, about 2 minutes.
- Place 2 cups cake pieces in bottom of a 14-cup trifle dish; top with about 1 cup peach mixture (including juices) and 2 cups whipped cream. Repeat layers 2 more times, ending with whipped cream.
TIPSY TRIFLE WITH PEACHES AND CREAM RECIPE - TORI AVEY
From toriavey.com
4.4/5 (15)Total Time 1 hr 10 minsCategory DessertCalories 414 per serving
- Preheat oven to 325 degrees F. Separate the room temperature eggs, placing the yolks in one bowl and the whites in another. Use an electric mixer to beat the yolks until they are creamy and light yellow.
- Cut your cooled sponge cake or your purchased sponge or angel food cake into 1 inch cubes. Set aside.
RASPBERRY-PEACH TRIFLE CAKE RECIPE - EATINGWELL
From eatingwell.com
Category Healthy Spring Cake RecipesCalories 374 per servingTotal Time 5 hrs 15 mins
- To prepare cake layers: Butter the bottom and sides of two 9-inch round cake pans; line the bottoms with parchment paper. Preheat oven to 350 degrees F.
- Combine milk and 4 tablespoons butter in a small saucepan. Heat over low heat until the butter is just melted. Set the pan aside.
- Whisk eggs in a mixing bowl by hand to combine, then whisk in salt. Whisk in sugar in a stream, then whisk in vanilla. Then, using a hand-held electric mixer or a stand mixer with the whisk attachment, whip the mixture on medium-high speed until lighter in color and very light and fluffy in texture, about 3 minutes in a stand mixer or 5 minutes with a hand mixer.
PEACH TRIFLE ICEBOX CAKE - ATTAGIRLSAYS.COM
From attagirlsays.com
Servings 12Total Time 15 minsEstimated Reading Time 3 minsCalories 239 per serving
- To make for easy cutting, freeze the angel food cake, then use a bread knife or serrated knife to cut into cubes.
- Combine sweetened condensed milk, water and almond extract in a bowl and stir until blended.
PEACH TRIFLE RECIPE - GOOD FOOD
From goodfood.com.au
Category DessertTotal Time 1 hr 30 mins
SUMMER PEACH BLUEBERRY TRIFLE RECIPE - PRACTICALLY FUNCTIONAL
From practicallyfunctional.com
Reviews 8Estimated Reading Time 4 mins
5 INGREDIENT PANTRY PEACH TRIFLE - PAMS DAILY DISH
From pamsdailydish.com
Cuisine AmericanCategory DessertServings 9Estimated Reading Time 3 mins
PEACH ICEBOX TRIFLE – FOOD, FASHION, FUN
From twincitieslive.com
Estimated Reading Time 1 min
HELEN GOH’S PEACH TRIFLE WITH RASPBERRIES AND SWEET ...
From goodfood.com.au
Category DessertTotal Time 2 hrs
CHRISTMAS TRIFLE (GLUTEN AND LACTOSE-FREE) — NICKIE ...
From nickiehursthouse.com
PEACH, ALMOND AND PROSECCO TRIFLE — AUSTRALIAN GOURMET ...
From pinterest.ca
SEARCH PAGE - FOOD NETWORK
From foodnetwork.co.uk
PEACH BLUEBERRY TRIFLE RECIPES
From tfrecipes.com
PEACH – CANTUCCINI – TRIFLE
From bosskitchen.com
PEACH ALMOND JAM - RECIPES | COOKS.COM
From cooks.com
PEACH AND VANILLA CAKE WITH SPICED ALMOND MILK — NIK SHARMA
From abrowntable.com
TRIFLE – GOOD OLD RECIPES
From goodoldrecipes.com
CHOW BELLA: GINGER, PEACH, AND TOASTED ALMOND TRIFLE
From chowbellabycassie.blogspot.com
PEACH AND ALMOND PAVLOVA TRIFLE | RECIPE | TRIFLE, TRIFLE ...
From pinterest.com.au
THE PEACH MELBA TRIFLE | VICKI SAWYER
From vickisawyer.com
PEACH AMARETTO TRIFLE RECIPES
From tfrecipes.com
RASPBERRY WHITE CHOCOLATE PEACH MELBA TRIFLE - QUEEN FINE ...
From queen.com.au
MRS.B'S PEACH CHEESECAKE TRIFLE – TRIPLE B FARMS
From shoptriplebfarms.com
PEACH AND CINNAMON TRIFLE - YES, MORE PLEASE
From yes-moreplease.com
PEACH, RASPBERRY AND ALMOND TRIFLE RECIPE | EAT SMARTER USA
From eatsmarter.com
PEACH, ALMOND COOKIE AND RICOTTA TRIFLE RECIPE | EAT ...
From eatsmarter.com
PEACH ALMOND TRIFLE | RECIPE | RECIPES, TRIFLE, TRIFLE RECIPE
From pinterest.com
10 BEST AMARETTO TRIFLE RECIPES | YUMMLY
From yummly.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love