Best Peach Blueberry Trifle Recipes

PEACH & BLUEBERRY TRIFLE

Peach & Blueberry Trifle image

This crowd-pleasing summer trifle recipe can be made the night before. I love that you can be flexible with the ingredients. Add any in-season fruit you like! -Raymonde Bourgeois, Swastika, Ontario

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 16 servings

Number Of Ingredients 14

Ingredients

1 cup sugar
2 tablespoons cornstarch
1/4 teaspoon salt
3 cups 2% milk
6 large egg yolks
2 teaspoons grated orange zest
2 teaspoons vanilla extract
1 loaf (16 ounces) frozen pound cake, thawed and cut into 1-inch cubes
1/4 cup orange liqueur
4 to 6 cups sliced peeled peaches or frozen unsweetened sliced peaches
2 to 4 cups fresh blueberries
1/2 cup sliced almonds, toasted
Sweetened whipped cream
Additional sliced peeled peaches and fresh blueberries

Steps:

In a large saucepan, mix sugar, cornstarch and salt. Whisk in milk. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Immediately transfer to a clean bowl; stir in orange zest and vanilla. Cool 30 minutes. Press waxed paper onto surface of filling. Refrigerate until cold, about 1 hour., To assemble, place half of the cake cubes on the bottom of a 4-qt. trifle bowl or glass bowl; drizzle with 2 tablespoons orange liqueur. Layer with half of the peaches and blueberries, 1/4 cup almonds and half of the custard. Repeat layers. Refrigerate, covered, until serving. Top with whipped cream and additional peaches and blueberries.

Nutrition Facts : Calories 265 calories, Fat 10g fat (5g saturated fat), Cholesterol 114mg cholesterol, Sodium 144mg sodium, Carbohydrate 37g carbohydrate (29g sugars, Fiber 2g fiber), Protein 5g protein.

BLUEBERRY PEACH TRIFLE

Blueberry Peach Trifle image

I first tried this recipe because it looked so pretty...but I had no idea it would taste so good. It's just delicious, and easy to make. I serve it in a deep glass bowl for Sunday dinner or on special occasions. I've found the custard works quite well in a pie crust, too. I do a lot of cooking, baking, canning and freezing for my husband, Roman, and our two daughters here on our farm. I've enjoyed cooking ever since I was young and helped my mother in her kitchen.

Provided by Taste of Home

Categories Desserts

Time 15m

Yield 20 servings.

Number Of Ingredients 8

Ingredients

1 can (14 ounces) sweetened condensed milk
1-1/2 cups cold water
2 teaspoons grated lemon zest
1 package (3.4 ounces) instant vanilla pudding mix
2 cups heavy whipping cream, whipped
4 cups cubed pound cake (3/4-inch cubes)
2-1/2 cups chopped peeled peaches
2 cups fresh or frozen unsweetened blueberries, thawed

Steps:

In a large bowl, combine the condensed milk, water and lemon zest. Whisk in pudding mix. Chill 5 minutes. , Fold in whipped cream. Spoon 2 cups pudding mixture into 4-qt. glass serving bowl; top with half of cake cubes, all the peaches, half of remaining pudding mixture, remaining cake cubes and blueberries. Spread remaining pudding mixture to within 1 in. of edge of bowl. Chill for at least 4 hours.

Nutrition Facts :

PEACH BLUEBERRY TRIFLE

PEACH BLUEBERRY TRIFLE image

Categories Cake Fruit Dessert No-Cook Vegetarian

Yield 8-10

Number Of Ingredients 9

Ingredients

8 fresh peaches, halved and grilled or 1 large can peaches in natural juice, drained
1 package fresh blueberries, divided
1/2 cup peach preserves
2 to 3 tablespoons granulated sugar
1 tablespoon chopped fresh mint
1 tablespoon lemon juice
1 cup whipping cream
1/2 teaspoon lemon juice
1/4 cup powdered sugar

Steps:

Microwave preserves in a large microwave-safe bowl at HIGH 30-45 seconds or until melted. Toss peaches and 1 1/2 cups blueberries with warm preserves. Stir in granulated sugar and next 2 ingredients. Reserve 1/2 blueberries for garnish. Cut cake into 32 equal pieces (cubed) Beat whipping cream and lemon juice at medium speed with an electric mixer until foamy; gradually add powdered sugar , beating until soft peaks form. Arrange about one-third of cake pieces in a 3 qt. trifle dish. Top with one third of peach mixture. Repeat layers twice. Top with whipped cream. Cover and chill 1 hour. Top with remaining 1/2 cup blueberries just before serving.