Peaches and Cream Trifle with Blueberry Sauce

By bubbles7380

Recipe courtesy of Trisha Yearwood
Total:55 min
Active: 20 min
Yield: 6 servings
Level: Easy

Ingredients

• Peaches:
• 1 pint blueberries
• 1/2 cup plus 2 tablespoons brown sugar
• One 16-ounce frozen pound cake, cut in half across the equator
• 4 peaches, peeled and cubed
• Maple Pecans:
• 1 1/2 cups pecans
• 2 tablespoons maple syrup
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• Vanilla Whipped Cream:
• 1 1/2 cups heavy whipping cream
• 1 teaspoon granulated sugar
• 1 teaspoon vanilla extract

Preparation

Step 1

Special equipment: a ring mold that fits the mouth of your serving glass

For the peaches: Add the blueberries, 2 tablespoons brown sugar and 1 cup water to a medium saucepan and bring to medium heat. Simmer until syrupy, about 10 minutes. Remove from the heat.

Meanwhile, punch out circles from the pound cake using a ring mold and reserve.

Put the peaches, 1/2 cup brown sugar and 2 tablespoons water in a small saucepan and cook, covered, over medium heat until the peaches are soft and tender, 5 to 10 minutes.

For the maple pecans: Preheat the oven to 350 degrees F.

Mix the pecans, maple syrup, olive oil and salt in a bowl. Spread on the prepared baking sheet and bake for 15 minutes. Break apart into pieces.

For the vanilla whipped cream: Add the cream to the bowl of a stand mixer fitted with the whisk attachment. Whip to soft peaks. Add the granulated sugar and vanilla and whip to stiff peaks.

To assemble: In a wide-mouth serving glass or parfait dish that fits the circles of pound cake, layer a pound cake circle, a layer of blueberries, another pound cake circle, a layer of peaches, a large dollop of whipped cream and a sprinkle of nuts. Repeat with the remaining ingredients in 5 more glasses.