Summer Peach Berry Trifle Recipes

BERRY TRIFLE

Steps:

• Place cubed cake in bottom of large glass serving bowl. Layer the blueberries, raspberries and blackberries on top of the cake. Sprinkle with praline liqueur.
• In a medium bowl, combine pudding mix, milk, condensed milk and 1 cup of whipped topping, stir well. Pour mixture over frozen berries. Top custard with remaining cool whip. Let sit at room temperature for 1 hour or in refrigerator for 2 to 3 hours, enough for the berries to thaw before serving.

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.

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.

PEACH AND BERRY CRISP

Steps:

• Preheat oven to 350 degrees F.
• In a large mixing bowl, combine frozen peaches, berries and lemon juice.
• Mix flour and sugar in with the fruit until well combined.
• Pour mixture into a baking dish or skillet.
• In a mixing bowl, combine crumble topping ingredients with a pastry cutter or fork until mixture is crumbly.
• Sprinkle crumble topping on top of fruit in an even layer.
• Bake in preheated oven until the fruit is bubbling and the topping is golden brown, about 30 minutes.
• Top with vanilla ice cream before serving, if desired.

SUMMER PEACH-BERRY TRIFLE

Steps:

• FOR PEACH COMPOTE In a heavy saucepan over medium heat, combine peaches, sugar, vanilla and bourbon. Simmer until thick syrup forms and peaches become soft, remove from heat and cool FOR PASTRY CREAM In medium stainless steel bowl, combine sugar, and yolks with wooden spoon. Sift the cornstarch and add to mixture, mixing to a smooth paste. Set aside In a heavy saucepan, combine milk and vanilla and heat to boiling. Watch CAREFULLY. remove from heat and temper egg mixture. If there are any lumps, pass through a strainer Place the egg-milk mix back on heat and whisk, bringing to a boil When it comes to a boil, whisk an additional 45 - 60 seconds until mixture coats the back of a spoon. With spoon coated you can swipe your finger along the back of the spoon and it leaves a clean strip. (Remove from heat immediately and place into a clean bowl. Cover surface with plastic wrap to prevent a crust from forming. Cool... may be refrigerated for up to 3 days TRIFLE 2T bourbon 2C pastry cream (pre made) 1 1/2C fresh berries 3/4 C heavy cream, whipped to soft peaks ASSEMBLE: In low wide mason jars, (or trifle bowls) place 6 cake cubes, drizzle with 1/2t bourbon. add a layer of berries, then a layer of pastry cream, add a layer of cake cubes then add peach compote. Top with a layer of pastry cream. Top with a layer of whipped cream. If using jars, screw on the lids and refrigerate for up to 6 hours. Clean inside of jar or dish with a wet paper towel of any smudges between layers