APRICOT-FIG TRIFLE WITH CARAMEL SAUCE
Provided by Molly O'Neill
Categories brunch, dessert
Time 3h45m
Yield Eight servings
Number Of Ingredients 13
Steps:
- To make the pudding, combine the cornstarch, sugar and salt in a medium saucepan and slowly stir in just enough milk to make a thick paste. Gradually stir in the remaining milk. Cook over medium-low heat, stirring constantly, until thick, about 20 minutes. Remove from heat and stir in the vanilla and butter. Pour into a bowl, cover with plastic wrap and refrigerate until cold.
- Place the apricots and figs in a small bowl and cover with boiling water. Let stand for 20 minutes; drain.
- Meanwhile, to make the caramel sauce, combine the sugar and water in a medium saucepan. Use a pastry brush dipped in water to wash down any sugar crystals on the side of the pan. Cook over medium-low heat, without stirring, until the sugar is melted and turns a light amber color. Remove the caramel from the heat and carefully stir in the cream. Return to the heat and stir until the caramel is dissolved.
- To assemble, place 4 slices of pound cake in the bottom of an 8-inch square glass baking dish. Brush the cake with 1 tablespoon of rum and drizzle with 1/3 of the sauce. Scatter half of the fruit over the cake. Spread with half of the pudding. Make another layer with the remaining cake, rum, 1/3 of the sauce and the remaining fruit and pudding.
- Drizzle the remaining caramel sauce over the top and refrigerate until cold, at least 3 hours. Cut the trifle into 8 squares and serve.
Nutrition Facts : @context http, Calories 377, UnsaturatedFat 4 grams, Carbohydrate 61 grams, Fat 13 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 7 grams, Sodium 164 milligrams, Sugar 51 grams, TransFat 0 grams
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