Recipe

Fresh Peach Trifle Recipe

Add Step-by-Step Photos	Jones2888 / All my dishes 8 months, 1 week ago This is a classic dessert, filled with juicy, sliced peaches, and layered with quick-cooking custard and store-bought ladyfingers Prep:75m Cook:10m Servings:8	Jones2888
	peach cake custard ladyfingers

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Ingredients

1 1/2 cups milk

3 large egg yolks

3 T sugar

4 t. cornstarch

1 t. vanilla extract

4 cups peeled, sliced ripe peaches

1/2 cup cream sherry

2 T sugar

1 package (3 oz) ladyfingers or 8 thin slices prepared butter poundcake

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Sugared Almonds

1/4 cup sliced natural almonds

1 T sugar

2 t. lightly beaten egg white

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1/2 cup heavy cream, whipped

Directions

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

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