Peaches and Cream Trifle with Blueberry Sauce
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 810
- Total Fat
- 53
- Saturated Fat
- 19
- Carbohydrates
- 83
- Dietary Fiber
- 6
- Sugar
- 61
- Protein
- 9
- Cholesterol
- 131
- Sodium
- 627
- Total: 55 min
- Active: 20 min
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
Directions
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.