Sweet Rosemary Cornbread Trifle With Fresh Peaches And Fresh Raspberries Recipes

PEACH CORNBREAD TRIFLE

Steps:

• Score the bottom of peaches with an "X." Remove the skins of the peaches by dropping them in a pot of simmering water for 30 to 60 seconds. Remove the peaches, set aside to cool in a bowl of ice water and then peel off the loosened skins. Remove the pits from the peaches and then finely chop the flesh. Put the chopped peaches in a bowl.
• Pour the cream into a large mixing bowl. Add a 1/4 cup sugar and the vanilla extract. Whip into soft peaks.
• Cut the corn bread into thin slices. Layer the bottom of a clear glass trifle or other serving bowl with a third of the cornbread. Add a third of the peaches on top of the cornbread and then a third of the whipped cream on top of that. Repeat the layers two more times and crumble the final layer of the cornbread on top.
• Refrigerate and serve cold.

ROSEMARY CORNBREAD

Steps:

• Preheat oven to 425 degrees. Put cornmeal in a large bowl. Sift flour, baking powder, baking soda, and salt together into cornmeal. Stir in chopped rosemary.
• Put eggs, sugar, buttermilk, and oil in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until combined. Reduce speed to low. Add flour mixture in two batches; mix until just combined.
• Divide batter between two 5 1/8-by-3 3/4-by-2-inch wooden molds; top each with 3 rosemary sprigs, if desired (remove before cutting). Bake until a cake tester inserted in centers comes out clean, 20 to 25 minutes. Let cool completely in molds on a wire rack.

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.

RASPBERRY AND PEACH TRIFLE

Steps:

• Combine Eagle Brand and water,add pudding mix and beat well. Chill for about 20 minutes or until thickened and fold in Kool Whip.
• Line bottom and sides of a 12 cup glass bowl with lady fingers.
• Combines the reserved juices from fruit.
• Spoon a third of the juice mixture over lady fingers. Cover with a third of the pudding mixture and top with half of the raspberries and peach slices. Cover with a layer of lady fingers and repeat layering, ending with pudding mixture.
• Chill and garnish with a few raspberries or strawberries.
• Serve and Enjoy.

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.

PEACH TRIFLE

Steps:

• To make the custard: Combine sugar and flour in heavy bottomed saucepan,add milk& beaten egg yolks.
• Cook, stirring constantly over medium heat until thickened.
• Remove from heat and stir in the vanilla.
• Place wax paper directly on surface to prevent a skin forming,cool.
• To assemble the trifle: Place 1/2 of the sponge cakes in the bottom of a glass serving bowl.
• Pierce the cakes with a fork.
• Sprinkle 1/2 combined liqueurs and juice over sponge cake.
• Cover with 1/2 chopped peaches.
• Pour 1/2 warm custard over top,making sure some seeps onto cake layer.
• Repeat layers.
• Top with whipped cream.
• Decorate with sliced peaches& almonds.

SWEET ROSEMARY CORNBREAD TRIFLE WITH FRESH PEACHES AND FRESH RASPBERRIES

Steps:

• Start with custard mix half& half and whipping cream add whole vanilla bean and beans that have been scraped from the bean in the cream mixture in a medium size pot on medium low heat. Let heat for about 8-10 minutes stirring about every 2-3 minutes.
• Mix dry ingredients for custard together in small bowl. When cream mixture is heated remove whole vanilla bean. Mix dry mixture with cream mixture using a whisk to mix completely no lumps. Place on medium heat on stovetop and whisk until it begins to thicken about 6-8 minutes.
• Mix egg yolks well in a small bowl then add to custard mixture on stove top continue whisking till all egg yolks are incorporated. Whisk on stove top for about 3-5 minutes it will begin to thicken up then remove from stove top pour into a medium size bowl top with plastic wrap onto the custard so film will not form on top place in refrigerator for about an hour.
• Heat oven to 425 degree Place tied up rosemary and 1/2 cup extra virgin olive oil in 9x13 aluminum or glass pan place in oven for 3-5 minutes remove pan from oven and remove rosemary.
• Add cornbread mixture bake in preheated 425-degree oven for 15-20 minutes or until top is lightly brown, remove from oven and cool.
• Peel, and slice and chop peaches place in medium size bowl add brown sugar and toss the pour peach schnapps' on top and toss again set aside. Rinse raspberries lightly place on paper towel until ready to assemble trifle.
• Whip cream with confectioners sugar until almost stiff peaks. Place in small bowl and refrigerate until you are ready to serve.
• In trifle bowl start with 1/3 of crumbled cornbread then top with 1/3 of custard followed by fresh peaches. Add 1/3 of crumbled cornbread, 1/3 of custard mixture the top with 2/3 of fresh raspberries. Layer last of custard and top with remaining peaches and raspberries. Sprinkle with cornbread mixture.
• Serve in small bowls or martini glasses.