Luscious Lemon Apricot Trifle Recipes

APRICOT TRIFLE (APRICOT DESSERT)

Steps:

• Canned apricots: If using them, don't cook them; they are already soft. Drain the can and reserve the juice. Slice the apricots and set them aside.
• Drain: Pour the juice from the can into a measuring jug. If you don't have the required ½ cup liquid (125 ml), add some water to get there. Add just a little sugar; if you find it necessary, I don't. Use less sugar than you would use when making the sauce with fresh apricots, as the syrup from the can is already sweet.
• Cook: Pour the juice into a small pan, bring it to a boil and let simmer for 3 minutes.
• Thicken: Whisk the cornstarch with 2-3 teaspoons cold water in a small bowl; you should obtain a thick yet pourable paste. Slowly whisk the cornstarch into the apricot juice and let bubble once or twice until slightly thickened. Add the sliced apricots and stir. Let cool.
• Halve the apricots and cut each half into 2 or 3 slices.
• Cook: Place the sugar, water, and apricots in a small saucepan and bring to a boil. Cook for 3 minutes.
• Thicken: Whisk the cornstarch with 2-3 teaspoons cold water in a small bowl, you should obtain a thick yet pourable paste. Slowly whisk the cornstarch into the apricot juice and let bubble once or twice until slightly thickened. Let cool.
• Tip: You can use another fruit sauce or you could thicken any fruit compote and use that instead.
• Crumble the cake with your hands.
• Toast crumbles: Melt the butter in a large pan, add the cake crumbles to the pan, sprinkle with the sugar and toast, often stirring, for 8-10 minutes, until they are fragrant and not so soft anymore. Let cool.
• Layer trifle: Butter a small serving dish or casserole dish. Start layering the cake crumbles and the apricot sauce, finishing with a layer of crumbles.The apricot layer should be more or less as thick as the crumble layer. In the end, I had 3 crumble layers and two apricot sauce layers. If you have more ingredients, use a larger dish or make more layers.
• Chill the dessert for a few hours.
• Whip the heavy cream (no sugar necessary) and garnish the dessert with whipped cream and fresh mint or lemon balm just before serving.

APRICOT TRIFLE

Steps:

• Preheat oven to 375ºF.
• In a small bowl, soak the apricots in 3 tablespoons of Amaretto and set aside.
• Grease and flour a 9x13" baking pan.
• In a large mixing bowl, combine the cake mix, eggs, oil, 2 tablespoons of the Amaretto and the amount of water called for on pkg directions less 2 tablespoons of liquid.(Due to the Amaretto that you added).
• Beat until well combined.
• Evenly spread the batter into the pan.
• Place in oven and bake until toothpick inserted into the cake's center comes out clean, 20-25 minutes.
• Let the cake cool in the pan for 15 minutes.
• Unmold the cake.
• Using a 3" round cookie cutter, cut 12 rounds from it.
• Use a serrated knife to split each round in half horizontally.
• With a pastry brush or a basting brush, brush each of the 24 rounds with some of the remaining Amaretto.
• To assemble a single serving of trifle ~ place one round into an individual serving dish(like the little glass custard cups).
• Top with a spoonful of the jam or preserves, then 2 tablespoons of the custard, and a sprinkling of toasted almonds.
• Top with another layer of cake, jam and custard.
• Sprinkle with some of the Amaretto soaked apricots and top with a sprinkling of toasted almonds.
• NOTE: This can be made with a store bought yellow cake, store bought custard and the rest of items and can be literally put together in no time. This too, would look pretty in a parfait glass and just cut the round into little cubes.