Best 4 Peaches And Cream Trifle With Blueberry Sauce Recipes
Indulge in a delightful journey of flavors with our Peaches and Cream Trifle with Blueberry Sauce, a dessert that captivates the senses with its ethereal layers of sweet peaches, creamy custard, and tangy blueberry sauce. This culinary masterpiece is a symphony of textures and tastes, featuring a delicate sponge cake base, a velvety custard filling, and a vibrant blueberry sauce that adds a burst of freshness. Each spoonful promises a harmonious blend of sweet and tangy notes, creating an unforgettable dessert experience.
In addition to the main recipe, this article also offers variations and additional recipes to tantalize your taste buds. Discover the secrets of creating a luscious Vanilla Custard, a staple in many classic desserts, and learn how to elevate your trifle with a homemade Blueberry Sauce that bursts with summery flavors. For those who prefer a gluten-free option, we provide a dedicated recipe for a delightful Gluten-Free Sponge Cake, ensuring everyone can savor this delectable treat.
PEACH & BLUEBERRY TRIFLE
This crowd-pleasing summer trifle recipe can be made the night before. I love that you can be flexible with the ingredients. Add any in-season fruit you like! -Raymonde Bourgeois, Swastika, Ontario
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings
Number Of Ingredients 14
Steps:
- In a large saucepan, mix sugar, cornstarch and salt. Whisk in milk. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Immediately transfer to a clean bowl; stir in orange zest and vanilla. Cool 30 minutes. Press waxed paper onto surface of filling. Refrigerate until cold, about 1 hour., To assemble, place half of the cake cubes on the bottom of a 4-qt. trifle bowl or glass bowl; drizzle with 2 tablespoons orange liqueur. Layer with half of the peaches and blueberries, 1/4 cup almonds and half of the custard. Repeat layers. Refrigerate, covered, until serving. Top with whipped cream and additional peaches and blueberries.
Nutrition Facts : Calories 265 calories, Fat 10g fat (5g saturated fat), Cholesterol 114mg cholesterol, Sodium 144mg sodium, Carbohydrate 37g carbohydrate (29g sugars, Fiber 2g fiber), Protein 5g protein.
BLUEBERRY PEACH TRIFLE
I first tried this recipe because it looked so pretty...but I had no idea it would taste so good. It's just delicious, and easy to make. I serve it in a deep glass bowl for Sunday dinner or on special occasions. I've found the custard works quite well in a pie crust, too. I do a lot of cooking, baking, canning and freezing for my husband, Roman, and our two daughters here on our farm. I've enjoyed cooking ever since I was young and helped my mother in her kitchen.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 20 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the condensed milk, water and lemon zest. Whisk in pudding mix. Chill 5 minutes. , Fold in whipped cream. Spoon 2 cups pudding mixture into 4-qt. glass serving bowl; top with half of cake cubes, all the peaches, half of remaining pudding mixture, remaining cake cubes and blueberries. Spread remaining pudding mixture to within 1 in. of edge of bowl. Chill for at least 4 hours.
Nutrition Facts :
PEACHES AND BLUEBERRIES
Provided by Nigella Lawson : Food Network
Categories dessert
Time 30m
Yield 8 servings
Number Of Ingredients 5
Steps:
- In a large bowl, with a large spoon, gently combine peaches and blueberries. Add the orange flower water and continue to combine, serve cold or pour fruit into a 12 by 8 baking dish. Sprinkle with cane sugar and bake in a preheated 325 degree F oven for 20 minutes, until sugar caramelizes. Remove from oven, top with yogurt, if desired, and enjoy.
PEACH AND BERRY TRIFLE
Provided by Susan Springob
Categories Dessert Kid-Friendly Raspberry Strawberry Peach Summer Family Reunion Chill Potluck Bon Appétit South Carolina Small Plates
Yield Serves 8 to 10
Number Of Ingredients 9
Steps:
- Mix first 5 ingredients in large bowl and toss to blend; let stand 10 minutes. Beat chilled cream in another large bowl until stiff peaks form.
- Arrange 16 ladyfingers in 10- to 12-cup glass bowl or trifle dish to cover bottom. Spread with 1/3 cup raspberry jam. Top with 2 cups fruit mixture, then 2 cups whipped cream. Repeat layering 2 more times with ladyfingers, raspberry jam, fruit mixture and cream. Garnish with whole strawberries, if desired.
- Refrigerate trifle at least 2 hours and up to 6 hours before serving.
Tips:
- Choose ripe, juicy peaches. This will ensure that your trifle has the best possible flavor.
- Make the blueberry sauce ahead of time. This will give it time to chill and develop its flavor.
- Don't over-whip the cream. You want it to be stiff enough to hold its shape, but not so stiff that it's grainy.
- Layer the trifle in a clear glass dish. This will allow you to see all the beautiful layers.
- Chill the trifle for at least 30 minutes before serving. This will help it set and make it easier to slice.
Conclusion:
This peaches and cream trifle with blueberry sauce is a delicious and easy-to-make dessert that is perfect for any occasion. It's sure to be a hit with your family and friends. So next time you're looking for a special dessert, give this trifle a try. You won't be disappointed!
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