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.
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.
ROASTED PEAR AND AMARETTO TRIFLE
Categories Milk/Cream Mixer Dairy Fruit Dessert Christmas Thanksgiving Pear Amaretto Fall Winter Chill Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 23
Steps:
- For pastry cream:
- Combine cream and milk in medium saucepan; bring to simmer. Remove from heat. Whisk sugar, egg yolks, flour, amaretto, vanilla, and salt in large bowl until smooth (mixture will be thick and pasty). Gradually whisk hot cream mixture into yolk mixture. Return mixture to saucepan. Whisk over medium heat until pastry cream boils, thickens and is smooth, about 6 minutes. Transfer pastry cream to bowl. Press plastic wrap directly onto surface of pastry cream; refrigerate overnight.
- For pears:
- Position rack in center of oven and preheat to 400°F. Toss pear halves, 1/3 cup sugar, and lemon juice in large bowl. Place pears, cut side down, on heavy large rimmed baking sheet; pour sugar mixture from bowl over pears. Roast pears until tender and golden brown in spots, turning occasionally, about 40 minutes. Cool. Cut pears into 1/2-inch pieces; place in bowl along with any juices from baking sheet. (Pears can be made 1 day ahead. Cover and chill.)
- Arrange 13 to 14 ladyfingers in bottom of 8-inch-diameter, 3-quart trifle bowl, trimming to fit tightly. Sprinkle 1/2 cup crushed amaretti cookies over. Dot with 1/4 cup fruit spread. Top with 1 cup roasted pears. Drizzle 1 tablespoon brandy and 1 tablespoon amaretto over. Spread 1 cup pastry cream over. Repeat layering 2 more times with ladyfingers, amaretti cookies, fruit spread, pears, brandy, amaretto, and pastry cream. Top with 13 to 14 ladyfingers; sprinkle with remaining brandy and amaretto. Spread remaining pastry cream over top. Cover and refrigerate until cold, about 4 hours.
- Beat cream, powdered sugar, and vanilla in large bowl until peaks form. Spread 1 1/2 cups whipped cream over top of trifle. Spoon remaining whipped cream into pastry bag fitted with medium star tip. Pipe whipped-cream rosettes around top of trifle. Garnish with sliced almonds and mint sprigs, if desired. Refrigerate up to 6 hours.
- Amaretti cookies are available at Italian markets and some supermarkets.
PEACH MELBA TRIFLE
Wonderful rich cool dessert with fresh peaches. It came from a booklet, "Delicious Desserts Made Easy", put out by Borden in 1981. I keep losing my dog-earred copy so now I try to put it all on my recipe program.
Provided by Lesley Morton
Categories Dessert
Time 30m
Yield 1 trifle, 12-14 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, combine sweetened condensed milk and water; mix well.
- Add pudding mix; beat with a wire whisk until well blended.
- Chill 5 minutes.
- Fold in whipped cream and 1 Tablespoon sherry.
- Place 4 cups cake pieces in a 2-quart glass serving bowl or trifle dish.
- Sprinkle with 2 tablespoons sherry.
- Top with half the peach slices, 1/4 cup preserves and half the pudding mixture.
- Repeat layering with remaining cake, sherry, peaches and pudding.
- Chill.
- Garnish with almonds and additional preserves if desired.
- Refrigerate leftovers.
AMARETTO-PEACH CHEESE SPREAD
During the Christmas season we have an appetizer dinner with two other couples. This super simple dessert is one of the items we've served. It was very popular and you can use it for either an appetizer or dessert.-Judy Wilson, Sun City West, Arizona
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 16 servings.
Number Of Ingredients 5
Steps:
- Place cream cheese on a serving plate. In a small bowl, combine the preserves, pecans and Amaretto; spoon over cream cheese. Serve with gingersnap cookies.
Nutrition Facts : Calories 233 calories, Fat 15g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 84mg sodium, Carbohydrate 23g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.
FRESH PEACHES WITH AMARETTO SAUCE
Company dessert? Dress up fresh peach slices with a 5-ingredient killer sauce that includes soymilk and amaretto.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 4
Number Of Ingredients 6
Steps:
- Stir together sugar and cornstarch in 1-quart stainless steel or nonstick saucepan (do not use aluminum because the sauce will discolor). With wire whisk, stir in soymilk and amaretto liqueur until well blended.
- Heat to boiling over medium heat, stirring constantly. Boil 1 minute, stirring constantly. Remove from heat; stir in vanilla. Refrigerate about 1 hour or until cold.
- Divide peaches among 4 individual dessert dishes. Spoon amaretto sauce over peaches. Serve immediately.
Nutrition Facts : Calories 130, Carbohydrate 26 g, Cholesterol 0 mg, Fiber 2 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 40 mg, Sugar 23 g, TransFat 0 g
AMARETTO PEACH PARFAITS
This beautiful peach dessert makes the kind of impression a cook dreams about. Making the meringues a day ahead speeds up the prep time considerably. -Connie McDowell, Greenwood, Delaware
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 6 servings plus about 1 dozen leftover cookies.
Number Of Ingredients 11
Steps:
- In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved. , Drop by heaping tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake at 250° for 32-38 minutes or until firm to the touch. Turn oven off; leave meringues in oven for 1 hour. Remove from the oven and cool on baking sheets., In a large bowl, combine the peaches, sugar and 1 tablespoon Amaretto. Cover and refrigerate for at least 30 minutes. In another bowl, beat cream cheese and confectioners' sugar until smooth. Beat in cream and remaining Amaretto until thickened., Crumble two-thirds of the cookies; place 2 tablespoons crushed cookies in each of 6 dessert dishes. Layer with half the peaches, Amaretto cream and remaining crushed cookies; repeat layers. Garnish with coconut and/or almonds if desired. Store leftover cookies in an airtight container.
Nutrition Facts : Calories 644 calories, Fat 36g fat (22g saturated fat), Cholesterol 129mg cholesterol, Sodium 112mg sodium, Carbohydrate 72g carbohydrate (66g sugars, Fiber 2g fiber), Protein 6g protein.
PEACH JAM WITH AMARETTO LIQUEUR
Opinions differ how this jam tastes best. Some members of our family like it as a spread on toast, others add it to a bowl of natural yogurt. Both are very tasty.
Provided by gutefee
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 30m
Yield 90
Number Of Ingredients 5
Steps:
- Inspect 5 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
- Mix peaches with lemon juice in a large pot immediately after chopping to prevent peaches from turning brown. Place pot over medium heat.
- Mix 1/4 cup of the sugar with pectin and add it to the pot with the peaches. Stir well. Slowly bring to a full rolling boil that does not stop bubbling when stirred. Add the remaining sugar and stir well, scraping the bottom of the pot, to fully dissolve the sugar. Cook for 1 minute, stirring constantly.
- Remove from heat and stir in amaretto liqueur.
- Ladle peach jam immediately into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Nutrition Facts : Calories 31 calories, Carbohydrate 7.5 g, Sodium 0.3 mg, Sugar 7.5 g
PEACH-AMARETTO SUNDAES
Categories Dessert Freeze/Chill Quick & Easy Peach Amaretto Summer Party Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Kosher
Yield Serves 6
Number Of Ingredients 6
Steps:
- Combine ice cream, 3 tablespoons amaretto and 1 tablespoon brandy in large bowl. Stir to blend well. Cover and freeze until firm. (Can be prepared 2 days ahead. Keep ice cream mixture frozen.)
- Combine peaches, sugar, remaining 2 tablespoons amaretto and remaining 1 tablespoon brandy in another large bowl. Toss to coat. Let peach mixture stand until sugar dissolves, tossing occasionally, about 15 minutes.
- Divide sliced peaches among 6 dessert bowls or wineglasses. Spoon vanilla ice cream mixture atop peaches. Sprinkle desserts with crushed amaretti cookies. Serve immediately.
PEACH AMARETTO UPSIDE-DOWN CAKE
Peach upside-down cake set in an Amaretto topping.
Provided by sueb
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 1h45m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Whisk the flour and baking powder together in a small bowl; set aside.
- Stir the brown sugar, 1/4 cup melted butter, and amaretto liqueur in a 9-inch pie pan until the sugar has dissolved. Arrange the peach slices in the pan and sprinkle with the pecans; set aside. Beat 1/4 cup butter and the white sugar with an electric mixer in a large bowl until light and fluffy. Beat in the first egg until incorporated, the beat in the second along with the almond extract. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Gently pour the batter over the peaches and pecans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean and the cake is golden brown, about 25 minutes. Cool in the pan for 10 minutes before running a knife along the edges and inverting onto a serving plate to cool.
Nutrition Facts : Calories 344.2 calories, Carbohydrate 40.8 g, Cholesterol 77.6 mg, Fat 18 g, Fiber 1 g, Protein 3.8 g, SaturatedFat 8.2 g, Sodium 168.8 mg, Sugar 30.6 g
AMARETTO STRAWBERRY TRIFLE
This is a recipe from my grandmother, which all of us grandkids just love! It has a wonderful flavor and a beautiful presentation!
Provided by Starrynews
Categories < 30 Mins
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Wash and cut strawberries in half in a bowl. Add Amaretto and 3 tablespoons of the sugar and allow the mixture to sit.
- Cream together the cream cheese, powdered sugar, sour cream, and vanilla. Set aside.
- Whip the cream with the remaining 1 tablespoon of sugar. Fold into the cream cheese mixture.
- Tear angel food cake into bite-size pieces into the cream cheese and whipping cream mixture.
- Layer in a large bowl - if you have a trifle-style bowl or other clear glass bowl, the layers look great in it. Start with the berry mixture as the bottom layer and end with the berries.
- Chill before serving.
Nutrition Facts : Calories 734, Fat 36.8, SaturatedFat 21.2, Cholesterol 118.2, Sodium 599.5, Carbohydrate 95.6, Fiber 3.2, Sugar 68.7, Protein 10.1
PEACH PECAN & AMARETTO PRESERVES
I have not tried this recipe I am posting it for a request. It sounds marvelous and should make an excellent homemade Holiday gift too
Provided by Steve P.
Categories Fruit
Time 1h30m
Yield 1 Batch
Number Of Ingredients 8
Steps:
- In a heavy, non-reactive saucepot combine raisins and water and let raisins soak until they plump.
- Cut peaches into halves or quarters and combine them with the plumped raisins and water.
- Add zest and heat mixture to simmering until very tender, about 15 minutes.
- Stir in orange and lemon juices and return to a boil.
- Add sugar and cook over medium heat, stirring very frequently with a flat bottom wooden spoon, until thick, about 30 minutes.
- Test Mixture: Put a spoonful on a chilled saucer and let it cool; when saucer is held on edge, the surface of the jam should wrinkle.
- Add the pecans and cook, stirring, about 5 minutes longer.
- Remove from heat and stir in the Amaretto.
- Ladle into hot, clean canning jars, leaving 1/4 inch head space.
- Seal with new two-piece lids according to manufacturer's directions and process for 10 minutes in a boiling water bath.
- Cool, label, and store.
- Best if allowed to mellow in the jars for two weeks before serving.
- Makes great holiday gifts.
Nutrition Facts : Calories 3472.7, Fat 38.6, SaturatedFat 3.5, Sodium 21.5, Carbohydrate 813.6, Fiber 25.3, Sugar 764.3, Protein 18
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
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