Peaches And Cream Trifle With Blueberry Sauce Recipes

PEACH & BLUEBERRY TRIFLE

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.

BLUEBERRY PEACH TRIFLE

Steps:

• In a large bowl, combine the condensed milk, water and lemon zest. Whisk in pudding mix. Chill 5 minutes. , Fold in whipped cream. Spoon 2 cups pudding mixture into 4-qt. glass serving bowl; top with half of cake cubes, all the peaches, half of remaining pudding mixture, remaining cake cubes and blueberries. Spread remaining pudding mixture to within 1 in. of edge of bowl. Chill for at least 4 hours.

PEACH AND BERRY TRIFLE

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.

PEACHES AND CREAM

Steps:

• Place sliced peach in a small serving dish. Sprinkle with brown sugar and spoon sour cream on top. Sprinkle with pecans.

PEACH MELBA TRIFLE

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.

STRAWBERRY PEACH TRIFLE

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.