APRICOT-FIG TRIFLE WITH CARAMEL SAUCE
Provided by Molly O'Neill
Categories brunch, dessert
Time 3h45m
Yield Eight servings
Number Of Ingredients 13
Steps:
- To make the pudding, combine the cornstarch, sugar and salt in a medium saucepan and slowly stir in just enough milk to make a thick paste. Gradually stir in the remaining milk. Cook over medium-low heat, stirring constantly, until thick, about 20 minutes. Remove from heat and stir in the vanilla and butter. Pour into a bowl, cover with plastic wrap and refrigerate until cold.
- Place the apricots and figs in a small bowl and cover with boiling water. Let stand for 20 minutes; drain.
- Meanwhile, to make the caramel sauce, combine the sugar and water in a medium saucepan. Use a pastry brush dipped in water to wash down any sugar crystals on the side of the pan. Cook over medium-low heat, without stirring, until the sugar is melted and turns a light amber color. Remove the caramel from the heat and carefully stir in the cream. Return to the heat and stir until the caramel is dissolved.
- To assemble, place 4 slices of pound cake in the bottom of an 8-inch square glass baking dish. Brush the cake with 1 tablespoon of rum and drizzle with 1/3 of the sauce. Scatter half of the fruit over the cake. Spread with half of the pudding. Make another layer with the remaining cake, rum, 1/3 of the sauce and the remaining fruit and pudding.
- Drizzle the remaining caramel sauce over the top and refrigerate until cold, at least 3 hours. Cut the trifle into 8 squares and serve.
Nutrition Facts : @context http, Calories 377, UnsaturatedFat 4 grams, Carbohydrate 61 grams, Fat 13 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 7 grams, Sodium 164 milligrams, Sugar 51 grams, TransFat 0 grams
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Jamshed Jamil
[email protected]I wouldn't recommend this recipe to others.
Gold Gamez
[email protected]I was disappointed with the results of this recipe.
Ann Coleman
[email protected]I think this trifle would be better with a different type of fruit.
Rebecca Bosen
[email protected]I found the instructions to be a bit confusing.
Andrew Wise
[email protected]This trifle is a bit too sweet for my taste.
Ushap Ghimire
[email protected]I highly recommend this recipe.
Eric Mokgethisi
[email protected]This trifle is the perfect dessert for any occasion.
Xatalyst
[email protected]I love the way the caramel sauce soaks into the pound cake.
Akbar Shah
[email protected]This trifle is so easy to make and it's always a crowd-pleaser.
Salomon ISHIMWE
[email protected]I made this trifle for a potluck and it was gone in minutes. Everyone loved it!
Dennoh Junior
[email protected]This trifle is a great way to use up leftover pound cake. I also added a layer of fresh raspberries for extra flavor.
Derick Johnson
[email protected]I love the contrast between the sweet apricots and figs and the slightly tart caramel sauce.
Alex Lucky
[email protected]This trifle was easy to make and turned out beautifully. I used fresh apricots and figs from my garden and they were so delicious.
Mercedes Clear
[email protected]I've made this trifle twice now and it's always a hit. The caramel sauce is the perfect finishing touch.
Kamara Alhaji R
[email protected]This apricot fig trifle was a huge success at my dinner party! Everyone raved about the delicious combination of flavors and textures.