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.

FRESH PEACH TRIFLE

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.

BLUEBERRIES AND CREAM TRIFLE RECIPE - (4/5)

Steps:

• MAKE THE SAUCE: In a medium saucepan, whisk together the sugar and cornstarch; add the water and lemon juice. Add the blueberries. Bring to a bubble over medium-high heat; then reduce heat to medium-low and simmer until sauce is clear and thickened, about 5 minutes, stirring frequently. Remove from heat and cool to room temperature. (Or fill a large pot (or sink) half full of ice and place the pot of blueberry sauce on the ice, stirring occasionally until completely cooled.) MAKE THE CREAM: In a mixing bowl, whisk together the dry pudding mix and the milk until thickened. Set aside. In another bowl and using a mixer, beat cream cheese and sugar until creamy. Beat in the pudding mixture. Using a spatula, gently fold in 8 ozs. of the Cool Whip. TO ASSEMBLE: In a clear bowl or trifle bowl (larger than mine!), layer cake cubes, pudding mixture, and blueberry sauce. Repeat layers as many times as needed, depending on the size of your bowl. Top with remaining Cool Whip. (I used the leftover sauce on top of the Cool Whip.) Keep refrigerated.

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.

PEACHES AND BLUEBERRIES

Steps:

• In a large bowl, with a large spoon, gently combine peaches and blueberries. Add the orange flower water and continue to combine, serve cold or pour fruit into a 12 by 8 baking dish. Sprinkle with cane sugar and bake in a preheated 325 degree F oven for 20 minutes, until sugar caramelizes. Remove from oven, top with yogurt, if desired, and enjoy.