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Name: Peach & Cherry Trifle
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 20
Cuisine: not set
Ingredients: 6-10 me Peaches Ripe but Firm; 1 lb Cherries; 1 pkg Ladyfingers; 1/2 pkg Amaretti cookies crushed into small to medium crumbs; 3 -4 C. prepared custard or vanilla flavored pudding; 2 pints Heavy whipping cream; 1/4 C. Lemon Juice; 1/4 C. Brown sugar; 1/2 T. corn starch; 2-3 T cinnamon; 1 Jar sour cherry jam (could use apricot or black cherry jam instead); Ice; Water; melted semi-sweet chocolate (optional)

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INGREDIENTS

6-10 me Peaches ; Ripe but Firm
1 lb Cherries
1 pkg Ladyfingers
1/2 pkg Amaretti cookies ; crushed into small to medium crumbs
3 -4 C. prepared custard or vanilla flavored pudding
2 pints Heavy whipping cream
1/4 C. Lemon Juice
1/4 C. Brown sugar
1/2 T. corn starch
2-3 T cinnamon
1 Jar sour cherry jam ; (could use apricot or black cherry jam instead)
Ice
Water
melted semi-sweet chocolate (optional)

Servings

INSTRUCTIONS

Tips/Notes:

To make trifle you need to have lots of pieces ready all at once, so this would be my suggested order. Prepare custard and set to chill (this generally takes a while), then prepare cherries, next prepare peaches, finally make the whipped cream last, and do it right before you are ready to put everything together.

I would suggest fresh homemade firm whipped cream, from some sort of stand or hand mixer - I have never found whipped cream from a can or a home nitrous system to have the firmness you would want to have this keep together.

Also trifle should sit for a while to let juices soak into the cookies, and flavors to blend, I would suggest making it the night before you intend to serve it and storing it in the fridge over night.

Prepare Custard according to package or other recipe.Chill

Prepare Peaches

1. Slice the peaches into 1/8" slices

2. Put some ice and water in a large bowl, and float a smaller bowl (either metal or pyrex) in the ice water, this bowl will be used to quickly cool your cooked peaches.

3. Put lemon juice and brown sugar in a small saucepan. Turn on medium heat and dissolve the sugar in the lemon juice.

4. When the sugar is dissolved, add in cinnamon and turn up heat to M. High.

5. While the sugar mixture is heating up, in a separate small bowl mix corn starch with a little cold water.

6. When the liquid in the sauce pan is simmering, whisk in the corn starch and water and let simmer for a few minutes to thicken.

7. When the mixture thickens so it lightly coats a spoon, start adding the peaches in small batches. Cook for about 1 minute, remove from liquid with a slotted spoon and put in the heat resistant bowl.

6. Rest the bowl with the peaches in the bowl of ice water.

7. Repeat Step 5 until all the peaches are cooked. Adding ice to the ice water as needed to keep the peaches chilling.

8. Let the peaches sit for at least 1/2 hr. or until cool.

Cherries

1. Pit Cherries

2. Slice cherries in 1/2

3. Soak the Cherries in some Amaretto (1/2 hr at least)

Whipped Cream

1. Add heavy cream to chilled bowl

2. Whip until really firm - be careful to stop short of turning it into butter.

Putting it all together -

Pull all of your prepared pieces together -

In your straight sided glass bowl - (my bowl takes two layers to fill, if yours will have more layers divide (or increase) your ingredients as appropriate)

1. Add a layer of Lady finger cookies at the bottom of the bowl - cover as much of the bottom of the bowl as possible.

2 Stir the peaches and then pour off any large amount of excessive liquid, leaving a little to get added with each peach layer. Similarly drain most of the extra liquid from the cherries.

3. Paint a layer of jam on the Lady fingers.

4. Add 1/2 of the peaches as the next layer, keeping some of the syrup with them is good..

5. Add 1/2 of the cherries as the next layer.

6. Smooth 1/2 of the custard/pudding down as the next layer.

7. Smooth 1/2 of the whipped cream down as a the next layer.

8. Repeat steps 3-7.

Sprinkle the crushed Amaretti cookies on top and (optional) drizzle a little melted chocolate over the top for decoration.

NOTES

Alert editor

Peach & Cherry Trifle

6-10 me Peaches Ripe but Firm
1 lb Cherries
1 pkg Ladyfingers
1/2 pkg Amaretti cookies crushed into small to medium crumbs
3 -4 C. prepared custard or vanilla flavored pudding
2 pints Heavy whipping cream
1/4 C. Lemon Juice
1/4 C. Brown sugar
1/2 T. corn starch
2-3 T cinnamon
1 Jar sour cherry jam (could use apricot or black cherry jam instead)
 Ice
 Water
 melted semi-sweet chocolate (optional)

Tips/Notes:
To make trifle you need to have lots of pieces ready all at once, so this would be my suggested order. Prepare custard and set to chill (this generally takes a while), then prepare cherries, next prepare peaches, finally make the whipped cream last, and do it right before you are ready to put everything together.

Prepare Custard according to package or other recipe.Chill

Prepare Peaches
1. Slice the peaches into 1/8" slices
2. Put some ice and water in a large bowl, and float a smaller bowl (either metal or pyrex) in the ice water, this bowl will be used to quickly cool your cooked peaches.
3. Put lemon juice and brown sugar in a small saucepan.  Turn on medium heat and dissolve the sugar in the lemon juice.
4. When the sugar is dissolved, add in cinnamon and turn up heat to M. High.  
5. While the sugar mixture is heating up, in a separate small bowl mix corn starch with a little cold water.  
6. When the liquid in the sauce pan is simmering, whisk in the corn starch and water and let simmer for a few minutes to thicken.
7.   When the mixture thickens so it lightly coats a spoon, start adding the peaches in small batches.  Cook for about 1 minute, remove from liquid with a slotted spoon and put in the heat resistant bowl.
6. Rest the bowl with the peaches in the bowl of ice water.
7. Repeat Step 5 until all the peaches are cooked.  Adding ice to the ice water as needed to keep the peaches chilling.
8. Let the peaches sit for at least 1/2 hr. or until cool.

Cherries
1. Pit Cherries
2. Slice cherries in 1/2
3.  Soak the Cherries in some Amaretto (1/2 hr at least)

Whipped Cream
1. Add heavy cream to chilled bowl
2. Whip until really firm - be careful to stop short of turning it into butter.

Putting it all together - 
Pull all of your prepared pieces together - 
In your straight sided glass bowl - (my bowl takes two layers to fill, if yours will have more layers divide (or increase) your ingredients as appropriate)

1. Add a layer of Lady finger cookies at the bottom of the bowl - cover as much of the bottom of the bowl as possible.
2 Stir the peaches and then pour off any large amount of excessive liquid, leaving a little to get added with each peach layer. Similarly drain most of the extra liquid from the cherries. 
3.  Paint a layer of jam on the Lady fingers.
4.  Add 1/2 of the peaches as the next layer, keeping some of the syrup with them is good..
5.  Add 1/2 of the cherries as the next layer.
6.  Smooth 1/2 of the custard/pudding down as the next layer.
7.  Smooth 1/2 of the whipped cream down as a the next layer.
8.  Repeat steps 3-7.
Sprinkle the crushed Amaretti cookies on top and (optional) drizzle a little melted chocolate over the top for decoration.

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Nutrition

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Serving Size: 1 Serving (60g)
Recipe Makes: 20 Servings

Calories: 118
Calories from Fat: 80 (68%)

Amt Per Serving		% DV

	Total Fat 8.9g	12 %
	Saturated Fat 5.5g	28 %
	Monounsaturated Fat 2.6g
	Polyunsanturated Fat 0.3g
Cholesterol 32.9mg		10 %
Sodium 10.9mg		0 %
Potassium 77.6mg		2 %
Total Carbohydrate 9.8g		3 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 9.3g
Protein 0.7g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 118

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