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
SWEET PEACH TRIFLES
Delicious sponge pud with custard and succulent summer peaches - packed with vitamin C. By Gary Rhodes
Provided by Gary Rhodes
Categories Afternoon tea, Dessert, Dinner, Supper, Treat
Time 1h20m
Number Of Ingredients 17
Steps:
- Halve the vanilla pods lengthways and scrape the seeds, then mix the custard powder, sugar, vanilla seeds and 2 tbsp milk. Boil remaining milk, then whisk into the custard. return the custard to the cleaned pan and bring to the boil, stirring until thick. Strain the custard through a sieve into a bowl, cover and leave to cool. chill to set.
- For the sponge, heat oven to 180c/fan 160c/ gas 4. Butter and line the base of an 18cm sandwich cake tin. Put all the ingredients, except the milk and lemon curd, in a food processor and blitz until smooth. Add enough milk for a soft dropping consistency. Spoon the sponge mix into the tin, level the top and bake for about 25 mins until just firm. cool on a wire rack, then split the cake across the middle into two discs. Spread one disc with the lemon curd and sandwich together.
- Sprinkle the peaches with the caster sugar in a frying pan and cook over a moderate heat. After 1 min, pour the wine over. Continue to simmer for 2-3 mins. remove the fruits, and reduce the liquor to a syrup. can be prepared several hrs ahead.
- Now Finish it in style Cut the sponge into 6 wedges, then slice each wedge into 3. For each serving, place 3 sponge slices in a wide shallow bowl.
- Top with peach slices, drizzle with syrup and finish with vanilla custard and cream, and a sugared vanilla stick (see Gary's tip, right).
Nutrition Facts : Calories 482 calories, Fat 18 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 72 grams carbohydrates, Sugar 50 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.92 milligram of sodium
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
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.
More about "peach almond trifle recipes"
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.
PEACH, ALMOND AND PROSECCO TRIFLE RECIPE | GOURMET …
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.
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.
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