Carla Hall’s Peach & Cream Trifle

Carla Hall’s Peach & Cream Trifle
Carla Hall’s Peach & Cream Trifle

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3

    refrigerated piecrusts, cut into 7-­in. rounds

  • 1

    large egg, beaten

  • 1

    tsp. ground ginger

  • 3/4

    cup plus 1 tbsp. granulated sugar, divided

  • 2

    tsp. ground cinnamon, divided

  • 1

    cup peach preserves

  • 4 1/2

    lbs. fresh peaches, sliced

  • 2

    tsp. lemon zest (from 1 lemon)

  • 1

    tsp. almond extract

  • 3

    cups heavy whipping cream

  • 1/4

    cup powdered sugar

  • 1/2

    tsp. vanilla extract

  • 1/2

    cup toasted sliced almonds

  • 1/2

    cup chopped dried apricots

Directions

1. Preheat oven to 375º. Line 3 baking sheets with parchment paper. Place 1 piecrust round on each baking sheet. Brush piecrusts with beaten egg, and sprinkle evenly with ginger, 1 tbsp. of granulated sugar and 1 tsp. of cinnamon. Bake in oven until golden brown, 15 to 20 minutes. Remove from oven; cool completely on wire racks. 2. Heat preserves in a large saucepan over medium heat until warm. Add peaches, zest, almond extract, remaining 3⁄4 cup granulated sugar and remaining 1 tsp. cinnamon. Bring to a gentle simmer, and cook, stirring often, until the fruit begins to break down but is still slightly chunky, about 40 minutes. Transfer mixture to a bowl; cool completely. 3. Place the cream in the bowl of an electric stand mixer fitted with a whisk attachment. Gradually add powdered sugar and vanilla extract, beating on high until combined and soft peaks form. 4. Place 2 cups of peach mixture in a trifle dish. Top with 2 cups of whipped cream and 1 piecrust round. Repeat twice with peach mixture, whipped cream and piecrust. Top with remaining whipped cream. Sprinkle with almonds and apricots.

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