Best 8 Peach Amaretto Trifle Recipes

STRAWBERRY AND PEACH CREAM TRIFLE

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.

PEACH - AMARETTO TRIFLE

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.

FRESH PEACHES WITH AMARETTO SAUCE

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.

AMARETTO-PEACH PRESERVES

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.

PEACH JAM WITH AMARETTO LIQUEUR

Steps:

• Inspect 5 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
• Mix peaches with lemon juice in a large pot immediately after chopping to prevent peaches from turning brown. Place pot over medium heat.
• Mix 1/4 cup of the sugar with pectin and add it to the pot with the peaches. Stir well. Slowly bring to a full rolling boil that does not stop bubbling when stirred. Add the remaining sugar and stir well, scraping the bottom of the pot, to fully dissolve the sugar. Cook for 1 minute, stirring constantly.
• Remove from heat and stir in amaretto liqueur.
• Ladle peach jam immediately into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

PEACH MELBA TRIFLE

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.

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.

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.