Peach Amaretto Trifle Recipes

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.

Steps:

• Start the trifle the day before you want to serve it. Pour 600ml of the cream into a saucepan along with 75g of the caster sugar and the vanilla. Warm gently over a low heat until steaming, then remove from the heat. Meanwhile, soak three of the gelatine leaves in a bowl of cold water for 5 mins until softened. Make sure to drop the gelatine leaves into the water one by one to prevent sticking.
• When the gelatine leaves are soft, squeeze out the excess water and add to the warm cream mixture, whisking until the gelatine has dissolved. Whisk in half the yogurt - the mixture will start to thicken as the yogurt cools the cream. Pour the panna cotta mixture into a trifle bowl (ours was 20cm in diameter and 15cm deep). Chill for at least 2 hrs until the panna cotta has set.
• Meanwhile, halve 10 of the peaches and remove the stones. Arrange the peaches cut-side up in a saucepan. Tip in the honey, cardamom pods, orange juice, orange blossom water (if using) and 75g caster sugar, then pour over enough water to just cover the peaches. Cut a circle of baking parchment to fit neatly over the peaches and place it directly on the surface of the liquid to stop the peaches from bobbing around too much as they cook. Bring to a gentle simmer and cook for 20-30 mins until the peaches are soft enough to squash against the side of the pan with a spoon (the timing will depend on the firmness of the fruit). Leave to cool in the syrup.
• When the peaches have cooled, scoop onto a plate using a slotted spoon. Slip off the skins and discard them. Strain the peach syrup into a measuring jug - you should have about 600ml, but top up with orange juice if needed. If you have more than 600ml, you can keep the excess in an airtight container in the fridge for up to a week to use in drinks.
• Warm the peach syrup in a saucepan over a low heat or the microwave until just steaming. Meanwhile, soak the remaining three gelatine leaves in cold water for 5 mins until soft. Squeeze any excess water from the gelatine, then stir into the hot syrup until dissolved. Set aside to cool until just warm.
• Cut the madeira loaf into 2-3cm cubes and arrange over the panna cotta layer in the trifle bowl. Pour over the peach syrup and chill for another 1-2 hrs, or until the syrup has set into a jelly.
• Arrange the poached peaches over the jelly layer, placing any pretty coral-pink pieces against the glass side. Pour the custard over the peaches, then chill until you're ready to serve - we recommend chilling for at least 2 hrs, but it can also be chilled overnight to get ahead.
• When you're ready to serve, beat the remaining 300ml double cream with the icing sugar to soft peaks using an electric whisk. Swirl though the remaining yogurt. Spoon the cream mixture over the custard layer, starting around the edge of the bowl, then filling in the middle. Halve, stone and finely slice the remaining two peaches, then arrange the slices on top and drizzle with some honey. Sprinkle over the chopped pistachios and nestle in shards of honeycomb, if you like.

Steps:

• Make pudding mix as directed on package for pudding, using 3 cups milk. Place plastic wrap directly on top of pudding. Refrigerate at least 2 hours until chilled.
• Mix strawberries, cubed peach and sugar. Let stand at room temperature 15 minutes.
• Cut pound cake horizontally in half. Spread preserves over bottom half. Top with top half. Cut into 18 slices. Drizzle with amaretto. Place 9 slices in 3- to 4-quart straight-sided glass bowl. Spoon half of strawberry mixture over cake.
• Beat whipping cream in chilled small bowl with electric mixer on high speed until stiff. Fold whipped cream into pudding. Spoon half of pudding mixture over strawberries. Repeat layers with remaining cake, strawberry mixture and pudding mixture. Refrigerate at least 2 hours.
• Just before serving, sprinkle with almonds. Top with sliced peaches.

Steps:

• In large bowl, make pudding mix as directed on box for pudding using 2 cups milk. Refrigerate 15 minutes. Gently stir in whipped topping until blended.
• Meanwhile, in small bowl, mix preserves and amaretto until blended.
• In 3- to 4-quart trifle bowl or clear glass bowl, arrange half of the cake cubes. Top with half of the strawberries and peaches. Drizzle with half of the preserves mixture. Spoon and spread half of pudding mixture over fruit. Repeat layers, ending with pudding. Sprinkle almonds over top. Serve immediately or cover and refrigerate no longer than 8 hours.

Steps:

• Put the amarettis into a glass bowl and pour over the orange juice. Slice the peaches or nectarines and save a few good slices. Add the rest to the bowl and mix lightly. Drizzle over a little raspberry coulis, followed by the custard.
• Whip the cream until it just holds its shape then spoon over the trifle. Top with the reserved peach slices and drizzle with a little more raspberry coulis. Chill for up to 2 hours, until ready to serve.

Steps:

• Mix cornstarch, sugar and eggs until well-blended.
• Gradually stir in milk.
• Add butter and cook over medium heat, stirring constantly, until custard thickens.
• Remove from heat, cover and cool slightly.
• Stir in vanilla and ½ cup liqueur.
• Press plastic wrap directly over top of custard, cover and chill for several hours.
• Cut cakes into ½ inch cubes.
• Mix preserves with ¼ cup liqueur.
• In an attractive crystal or glass bowl, layer half of the cake cubes, preserves and peaches.
• Add half of custard.
• Repeat layering and top off with remaining custard.
• Chill, wrapped in clingfilm, for atleast one day before serving.
• Just before serving, cover with whipped cream and lavishly sprinkle on toasted, sliced almonds.
• Note: You can also sprinkle almonds between the layers.

Steps:

• Stir together sugar and cornstarch in 1-quart stainless steel or nonstick saucepan (do not use aluminum because the sauce will discolor). With wire whisk, stir in soymilk and amaretto liqueur until well blended.
• Heat to boiling over medium heat, stirring constantly. Boil 1 minute, stirring constantly. Remove from heat; stir in vanilla. Refrigerate about 1 hour or until cold.
• Divide peaches among 4 individual dessert dishes. Spoon amaretto sauce over peaches. Serve immediately.

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.

Steps:

• Place raisins in a small bowl. Cover with boiling water; let stand 5 minutes. Place raisins with liquid in a large saucepan. Add peaches and orange zest. Bring to a boil. Reduce heat; cover and simmer 10-15 minutes or until peaches are tender., Stir in orange and lemon juices; return to a boil. Add sugar. Cook, uncovered, over medium heat 25-30 minutes or until thickened, stirring occasionally. Add pecans; cook 5 minutes longer. Remove from heat; stir in amaretto., Carefully ladle hot mixture into five hot sterilized half-pint jars. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.