Peachy Trifle
From jgnat 14 years ago
- 30 to make
- Serves 12
This recipe was inspired by leftovers, a desire to put together a creamy, elegant dessert with what I had on hand (some leftover crushed pineapple). Use a decorative glass bowl for trifle, as much of it's charm is in it's layers. Read more I borrowed recipes from three books; the soft custard from Fanny Farmer, authenticity from "Great British Cooking", and assembly from Company's Coming. Feel free to replace cookies with leftover cake, fruits with whatever you have on hand, and the liquor with whatever goes. See less
Ingredients
- ladyfinger cookies, one box shopping list
- 1 cup frozen peaches shopping list
- 1 cup crushed pineapple shopping list
- 3/4 cup red wine (peach scnapps might be even more wonderful) shopping list
Custard
- 3 eggs shopping list
- 6 tablespoons sugar shopping list
- 1/8 teaspoon salt shopping list
- 2 cups hot milk (boiling water and 8 tbsp powdered milk) shopping list
- 1 tsp vanilla shopping list
Topping
- 1/4 cup cocoanut shopping list
How to make it
- Spread jam on the ladyfingers and line the glass bowl
- Pour 1/4 cup wine over tip. Let soak no more than 45 minutes
- Meanwhile, make custard. Put eggs in to a heavy pot and whisk just to blend.
- Add the sugar and salt and slowly pour in the hot milk, stirring constantly.
- Cook over medium heat until the custard coast the spoon, in 7-10 minutes.
- As soon as you see small bubbles forming around the adge, remove from the heat quickly. Stir in the vanilla.
- The custard will thicken as it cools.
- Mix the fruit (frozen and pineapple) wigh 1/4 cup sugar and 1/2 cup wine. Lay the fruit on the bottom of the bowl and cover with the custard mixture. Sprinkle cocoanut over top.
- Refrigerate for at least an hour before serving.
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