Fresh Peach Trifle
From jones2888 16 years agoIngredients
- 1 1/2 cups milk shopping list
- 3 large egg yolks shopping list
- 3 T sugar shopping list
- 4 t. cornstarch shopping list
- 1 t. vanilla extract shopping list
- 4 cups peeled, sliced ripe peaches shopping list
- 1/2 cup cream sherry shopping list
- 2 T sugar shopping list
- 1 package (3 oz) ladyfingers or 8 thin slices prepared butter poundcake shopping list
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- sugared almonds shopping list
- 1/4 cup sliced natural almonds shopping list
- 1 T sugar shopping list
- 2 t. lightly beaten egg white shopping list
- *********************************************** shopping list
- 1/2 cup heavy cream, whipped shopping list
How to make it
- Make custard: Bring milk to boil in medium saucepan. Meanwhile, whisk egg yolks with sugar and cornstarch in bowl until smooth. Gradually whisk hot milk into yolks. Return to saucepan and cook, stirring constantly, until mixture thickens and boils. Reduce heat and simmer, stirring constantly, 1 minute. Strain through sieve into clean bowl; stir in vanilla and refrigerate, 2 hours.
- Toss peaches with sherry and sugar in bowl. Arrange half of ladyfingers in bottom of 1 1/2-quart bowl. Spoon half of peaches on top. Layer with remaining ladyfingers and peaches. Top with custard. Cover and refrigerate 6 hours or overnight.
- Make Sugared Almonds: Heat oven to 300 degrees F. Combine almonds and sugar in small bowl. Stir in egg white to coat. Spread on cookie sheet and back 10 minutes until golden. Cool.
- Garnish trifle with whipped cream and almonds.
- 250 calories, 11.5 g total fat, 5.5 sat fat, 145 mg cholesterol, 50 sodium, 31 g carbs, 5 g protein
People Who Like This Dish 4
- iggy Cincinnati, OH
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