PEACHES AND CREAM TRIFLE WITH BLUEBERRY SAUCE
Steps:
- For the peaches: Add the blueberries, 2 tablespoons brown sugar and 1 cup water to a medium saucepan and bring to medium heat. Simmer until syrupy, about 10 minutes. Remove from the heat.
- Meanwhile, punch out circles from the pound cake using a ring mold and reserve.
- Put the peaches, 1/2 cup brown sugar and 2 tablespoons water in a small saucepan and cook, covered, over medium heat until the peaches are soft and tender, 5 to 10 minutes.
- For the maple pecans: Preheat the oven to 350 degrees F.
- Mix the pecans, maple syrup, olive oil and salt in a bowl. Spread on the prepared baking sheet and bake for 15 minutes. Break apart into pieces.
- For the vanilla whipped cream: Add the cream to the bowl of a stand mixer fitted with the whisk attachment. Whip to soft peaks. Add the granulated sugar and vanilla and whip to stiff peaks.
- To assemble: In a wide-mouth serving glass or parfait dish that fits the circles of pound cake, layer a pound cake circle, a layer of blueberries, another pound cake circle, a layer of peaches, a large dollop of whipped cream and a sprinkle of nuts. Repeat with the remaining ingredients in 5 more glasses.
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Wan jih
[email protected]I'm not sure if I have all the ingredients for this trifle, but I'm going to try to make it anyway.
Afzal Mohammed
[email protected]This trifle is on my list of desserts to make for my next dinner party.
Hamza bashir Mughal 2
[email protected]I can't wait to try this trifle! It looks so delicious.
Kuni Shezi
[email protected]This trifle is a great way to use up leftover peaches and blueberries.
Patrick Mutabazi
[email protected]I love the presentation of this trifle. It's so elegant!
Asit Mallik
[email protected]This trifle is perfect for a summer party!
Rawhaneyyat
[email protected]I would make this trifle again, but I would make a few changes to the recipe.
Chris Faraone
[email protected]Overall, I thought this trifle was just okay.
Wesley Sellhausen
[email protected]The blueberry sauce was a bit too tart for my liking.
Danushka Sandaruwan
[email protected]I found the custard to be a bit too thick.
Md Sojib121
[email protected]This trifle was a bit too sweet for my taste.
Sikandar Hayat
[email protected]The only thing I would change about this recipe is to use fresh blueberries instead of frozen.
Juan Remato
[email protected]This trifle is so easy to make, even for a novice baker like me.
Sophia Winston
[email protected]I love the way the blueberry sauce cuts through the richness of the custard.
Kyran Luxton
[email protected]I've made this trifle several times now, and it's always a crowd-pleaser.
Ali Ajmel
[email protected]This trifle was a huge hit at my last dinner party! Everyone raved about the combination of sweet peaches, creamy custard, and tangy blueberry sauce.