Carla Hall’s Peach & Cream Trifle

By charlotteh371

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

Preparation

Step 1

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.