Have you a Peach Trifle recipe please ?!
Answers:
Ingredients for Peach Trifle
2 pounds of peaches
1 gill of water
4 ounces sugar
Stale plain cake
1 gill cream
[edit]Instructions
Cut the peaches in halves, removing the stones, cook them with the sugar and water until tender, but not broken!.
Remove the center of the cake, being careful not to break it, leaving a wall about an inch and a quarter thick all around!.
Soak this with the syrup, and fill the corners with the fruit!.
Whip the cream with a teaspoon of sugar, and put around the top of the cake, leaving the fruit piled up in the center!.
Www@FoodAQ@Com
2 pounds of peaches
1 gill of water
4 ounces sugar
Stale plain cake
1 gill cream
[edit]Instructions
Cut the peaches in halves, removing the stones, cook them with the sugar and water until tender, but not broken!.
Remove the center of the cake, being careful not to break it, leaving a wall about an inch and a quarter thick all around!.
Soak this with the syrup, and fill the corners with the fruit!.
Whip the cream with a teaspoon of sugar, and put around the top of the cake, leaving the fruit piled up in the center!.
Www@FoodAQ@Com
I couldn't find a recipe but this is what I would do:
saute peach slices in a little white wine, butter and brown sugar until slices are soft
prepare streusel: (mix ingredients until crumbly)
3/4 cup sugar
3/4 cup flour
1 tablespoon water
1 1/2 teaspoons cinnamon
1/4 cup butter, softened
prepare custard:
Ingredients
2 cups milk, scalded
3 eggs, slightly beaten
1/3 cup sugar
1/8 teaspoon salt
1/8 teaspoon nutmeg
Directions
1!. Scald milk!.
2!. Add eggs, sugar, and salt!. Stir constantly while adding the hot milk!.
3!. Cool and use in doughnuts, pies, and pastries!.
Layer all ingredients in a trifle bowl and refrigerate!.
Www@FoodAQ@Com
saute peach slices in a little white wine, butter and brown sugar until slices are soft
prepare streusel: (mix ingredients until crumbly)
3/4 cup sugar
3/4 cup flour
1 tablespoon water
1 1/2 teaspoons cinnamon
1/4 cup butter, softened
prepare custard:
Ingredients
2 cups milk, scalded
3 eggs, slightly beaten
1/3 cup sugar
1/8 teaspoon salt
1/8 teaspoon nutmeg
Directions
1!. Scald milk!.
2!. Add eggs, sugar, and salt!. Stir constantly while adding the hot milk!.
3!. Cool and use in doughnuts, pies, and pastries!.
Layer all ingredients in a trifle bowl and refrigerate!.
Www@FoodAQ@Com
Ingredients :
1 (3 1/2-ounce) package instant vanilla pudding mix
2 cups milk
6 large fresh peaches, peeled and sliced
3 tablespoons granulated sugar
1/2 (20-ounce) package pound cake
1/3 cup bourbon
1 cup whipping cream
2 tablespoons powdered sugar
1/2 cup sliced almonds, toasted
Preparation
Prepare pudding mix according to package directions, using 2 cups milk!. Cover and chill 5 minutes!.
Toss sliced peaches with granulated sugar!.
Cut pound cake into 1/2-inch slices!. Place half of cake slices on bottom of a trifle dish or deep bowl; drizzle evenly with half of bourbon!. Spoon half of peach mixture evenly over cake slices!. Spread half of pudding over peaches!. Repeat with remaining cake slices, bourbon, peach mixture, and pudding!. Cover and chill at least 2 hours!.
Beat whipping cream at medium speed with an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form!. Spread whipped cream over trifle; sprinkle with almonds!.
Www@FoodAQ@Com
1 (3 1/2-ounce) package instant vanilla pudding mix
2 cups milk
6 large fresh peaches, peeled and sliced
3 tablespoons granulated sugar
1/2 (20-ounce) package pound cake
1/3 cup bourbon
1 cup whipping cream
2 tablespoons powdered sugar
1/2 cup sliced almonds, toasted
Preparation
Prepare pudding mix according to package directions, using 2 cups milk!. Cover and chill 5 minutes!.
Toss sliced peaches with granulated sugar!.
Cut pound cake into 1/2-inch slices!. Place half of cake slices on bottom of a trifle dish or deep bowl; drizzle evenly with half of bourbon!. Spoon half of peach mixture evenly over cake slices!. Spread half of pudding over peaches!. Repeat with remaining cake slices, bourbon, peach mixture, and pudding!. Cover and chill at least 2 hours!.
Beat whipping cream at medium speed with an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form!. Spread whipped cream over trifle; sprinkle with almonds!.
Www@FoodAQ@Com
Fresh Peach Trifle
6 large ripe peaches - peeled, pitted and sliced
1 tablespoon fresh lemon juice
2 (8 ounce) containers vanilla yogurt
1 teaspoon lemon zest
1 (10 inch) prepared angel food cake
1!. Place peaches in a large bowl, and gently toss with lemon juice!. Place 1 cup of peaches in a blender, set aside remaining slices, and blend until smooth!. Place yogurt into a bowl; stir in the peach puree and lemon zest until well blended!.
2!. Cut the angel food cake into squares and place half in the bottom of a glass dish!. Spoon half of the peach slices over the cake!. Cover with half of the yogurt mixture!. Place remaining cake squares over the yogurt!. Top with peaches, reserving 5 or 6 slices for garnish!. Cover with remaining yogurt mixture!. Garnish with peach slices!. Refrigerate until ready to serve!.
Trifle
1/2 cup butter
1/2 cup white sugar
2 eggs
1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 pint heavy cream
1/4 cup white sugar
1 teaspoon vanilla extract
1 (4!.6 ounce) package non-instant vanilla pudding mix
1 (8 ounce) jar seedless raspberry jam
1/2 cup sherry
4 fresh peaches - peeled, pitted and sliced
1 pint fresh strawberries, rinsed and sliced
1 pint blueberries
1!. Preheat oven to 350 degrees F (175 degrees C)!. Grease and flour an 8x8 inch cake pan!.
2!. In large bowl, cream together butter and 1/2 cup sugar!. Beat in eggs, one at a time!. Combine flour, baking powder and salt!. Fold dry ingredients into butter mixture!. Pour into prepared pan!.
3!. Bake 25 minutes, or until cake springs back when lightly touched in center!. Cool in pan for five minutes, then remove from pan and cool completely on wire rack!. Cut into narrow pieces about 1 1/2 inches by 4 inches!. Set aside!.
4!. In large bowl, beat cream with electric mixer until soft peaks form!. Beat in 1/4 cup sugar and vanilla and continue to beat until stiff peaks form!. Set aside!.
5!. Prepare vanilla pudding according to package directions!. Set aside!.
6!. To Assemble Trifle: Brush each piece of cake with raspberry jam!. Use half the cake pieces to line the bottom of a trifle bowl or other glass serving dish!. Sprinkle half of the sherry over cake!. Layer half the peaches, strawberries and blueberries on top!. Cover with half the pudding and a third of the whipped cream!. Repeat layers with remaining cake, sherry, fruit and pudding!. Top with remaining whipped cream!. Chill in refrigerator at least 30 minutes before serving!.Www@FoodAQ@Com
6 large ripe peaches - peeled, pitted and sliced
1 tablespoon fresh lemon juice
2 (8 ounce) containers vanilla yogurt
1 teaspoon lemon zest
1 (10 inch) prepared angel food cake
1!. Place peaches in a large bowl, and gently toss with lemon juice!. Place 1 cup of peaches in a blender, set aside remaining slices, and blend until smooth!. Place yogurt into a bowl; stir in the peach puree and lemon zest until well blended!.
2!. Cut the angel food cake into squares and place half in the bottom of a glass dish!. Spoon half of the peach slices over the cake!. Cover with half of the yogurt mixture!. Place remaining cake squares over the yogurt!. Top with peaches, reserving 5 or 6 slices for garnish!. Cover with remaining yogurt mixture!. Garnish with peach slices!. Refrigerate until ready to serve!.
Trifle
1/2 cup butter
1/2 cup white sugar
2 eggs
1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 pint heavy cream
1/4 cup white sugar
1 teaspoon vanilla extract
1 (4!.6 ounce) package non-instant vanilla pudding mix
1 (8 ounce) jar seedless raspberry jam
1/2 cup sherry
4 fresh peaches - peeled, pitted and sliced
1 pint fresh strawberries, rinsed and sliced
1 pint blueberries
1!. Preheat oven to 350 degrees F (175 degrees C)!. Grease and flour an 8x8 inch cake pan!.
2!. In large bowl, cream together butter and 1/2 cup sugar!. Beat in eggs, one at a time!. Combine flour, baking powder and salt!. Fold dry ingredients into butter mixture!. Pour into prepared pan!.
3!. Bake 25 minutes, or until cake springs back when lightly touched in center!. Cool in pan for five minutes, then remove from pan and cool completely on wire rack!. Cut into narrow pieces about 1 1/2 inches by 4 inches!. Set aside!.
4!. In large bowl, beat cream with electric mixer until soft peaks form!. Beat in 1/4 cup sugar and vanilla and continue to beat until stiff peaks form!. Set aside!.
5!. Prepare vanilla pudding according to package directions!. Set aside!.
6!. To Assemble Trifle: Brush each piece of cake with raspberry jam!. Use half the cake pieces to line the bottom of a trifle bowl or other glass serving dish!. Sprinkle half of the sherry over cake!. Layer half the peaches, strawberries and blueberries on top!. Cover with half the pudding and a third of the whipped cream!. Repeat layers with remaining cake, sherry, fruit and pudding!. Top with remaining whipped cream!. Chill in refrigerator at least 30 minutes before serving!.Www@FoodAQ@Com