Sweet Peach Trifles Recipes

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.

SWEET PEACH TRIFLES

Steps:

• Halve the vanilla pods lengthways and scrape the seeds, then mix the custard powder, sugar, vanilla seeds and 2 tbsp milk. Boil remaining milk, then whisk into the custard. return the custard to the cleaned pan and bring to the boil, stirring until thick. Strain the custard through a sieve into a bowl, cover and leave to cool. chill to set.
• For the sponge, heat oven to 180c/fan 160c/ gas 4. Butter and line the base of an 18cm sandwich cake tin. Put all the ingredients, except the milk and lemon curd, in a food processor and blitz until smooth. Add enough milk for a soft dropping consistency. Spoon the sponge mix into the tin, level the top and bake for about 25 mins until just firm. cool on a wire rack, then split the cake across the middle into two discs. Spread one disc with the lemon curd and sandwich together.
• Sprinkle the peaches with the caster sugar in a frying pan and cook over a moderate heat. After 1 min, pour the wine over. Continue to simmer for 2-3 mins. remove the fruits, and reduce the liquor to a syrup. can be prepared several hrs ahead.
• Now Finish it in style Cut the sponge into 6 wedges, then slice each wedge into 3. For each serving, place 3 sponge slices in a wide shallow bowl.
• Top with peach slices, drizzle with syrup and finish with vanilla custard and cream, and a sugared vanilla stick (see Gary's tip, right).

PEACH MELBA TRIFLE

Steps:

• In a large saucepan, mix raspberries and cornstarch until blended. Bring to a boil; cook and stir 1-2 minutes or until thickened. Strain seeds; cover and refrigerate., In a large bowl, mix yogurt and extract; fold in whipped topping. In a 4-qt. bowl, layer half each of the cake cubes, yogurt mixture and peaches. Repeat layers. Refrigerate, covered, at least 3 hours before serving. Serve with raspberry sauce.

SIMPLY DELICIOUS PEACH TRIFLE

Steps:

• Prepare cake mix according to package directions with water, oil and eggs. Bake 2-8" round cakes. Cool.
• Mix pudding mix with milk according to package directions, chill.
• Drain peaches.
• When cake is cool assemble in trifle bowl layering 1 round cake, 1 can peaches, 1/2 of the pudding, remaining cake, remaining can of peaches, remaining pudding.
• (*note, my trifle bowl will just accommodate the 8" round cake. You may need to trim the edges of the cake a bit depending on the size of your bowl).
• Top with whipped topping.
• Chill 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.