PEACH TRIFLE

PEACH TRIFLE image

Yield 2 trifles

Number Of Ingredients 12

8 ounces fresh peaches, peeled and sliced
1 Tbsp sugar
squeeze of lime
2-4 Tbsp rum, to taste
4 ounces pound cake
1/4 cup almonds, toasted
3/4 cup heavy cream
1/4 cup powdered sugar
1/4 tsp vanilla or almond extract
1/2 cup raspberries
1/8 cup raspberry jam
squeeze of lime

Steps:

1. Toss together peaches, 1 Tbsp sugar and a squeeze of lime. Set aside to macerate while preparing remaining ingredients. 2. Slice pound cake into 1-inch cubes. Drizzle cubes with rum to taste. 3. Whip together cream, powdered sugar and extract. 4. Puree raspberries, jam and a squeeze of lime in the blender. 5. Layer the components two times in the following order: peaches, pound cake, melba sauce, cream. Don't pack down the layers. Cover and chill at least 1 hour and up to 24 hours. 6. Garnish with almonds just before serving.