I can't find my trifle bowl!

But I did find an angel food cake mix box with at 50 cent price sticker on it.  I wonder how long that's been around.

Peaches and Cream Trifle
8-10 servings
From Paula Deen

4 large peaches, peeled, pitted and sliced
1 1/4 cup sugar, divided
1 tablespoon lemon juice
1 vanilla bean, split lengthwise (or 1 T vanilla paste or 1 T vanilla extract)
2 cups heavy whipping cream
1 (16 oz) angel food cake, cut into 1-inch pieces

In a medium bowl, stir together peaches, 1/4 cup sugar and lemon juice.  Cover and chill for 4-6 hours.

Scrape seeds from vanilla bean into a large bowl.  Add cream and beat at medium-low speed with a mixer until foamy.  Increase speed to high and slowly add remaining 1 cup sugar.  Beat fro about 5 minutes or until stiff peaks form.

Place one-third of cake pieces in bottom of a small trifle dish.  Top with one-third of peach mixture.  Spread one-third of whipped cream over peaches.  Repeat layers twice, ending with whipped cream.

I topped with raspberries.  

Variation:  I used 2 quarts of peaches that I froze with a sugar syrup, thawing them first.  They each had 1/2 cup of sugar totaling 1 cup.  Therefore, I reduced the sugar added to the whipped cream to 1/4 cup. 

2 comments:

Dalen Snow said...

I had some of the left overs of this. I told myself that I would only have one bite because there wasn't much left and I wanted to share, turns out I ate a small bowl full of the stuff. Very very tasty.

Lindsay said...

Made this for a party and it was a hit!