Prep Time: 1 hours, 00 minutes
Ingredients:
- 12-ounce (330 g) pound cake
- 4 T. (60 ml) peach preserves
- 1 C. (250 ml) blanched almonds, separated into halves
- 1 C. (250 ml) medium-dry sherry
- 1/4 C. (60 ml) brandy
- 2 C. (500 ml) heavy cream, whipped
- Custard sauce (recipe below), chilled until firm
- 2 C. (500 ml) fresh peaches, cut into slices
- OR 2-10 ounce (280 g) packages frozen peaches, defrosted and thoroughly drained
- ---Custard Sauce---
- 3 C. (750 ml) milk
- 4 t. (20 ml) cornstarch (cornflour)
- 2 T. (30 ml) sugar
- 2 egg yolks
- 1 t. (5 ml) vanilla extract
Preparation:
Cut 2 or 3 slices off of pound cake, coat with preserves. Place slices, jam side up, in trifle bowl. Cut the remaining cake into 1 inch (2.5cm) cubes, scatter over slices. Sprinkle with 1/2 cup (125 ml) of almonds. Pour in sherry and brandy. Let mixture steep at room temperature for at least 30 minutes.Set aside the 5 best peach slices. Scatter the rest over the cake. Spread custard on peaches. Gently smooth half of the whipped cream over the surface of the custard. Using a pastry bag fitted with a large rose tip, pipe the remaining whipped cream decoratively around the edge. Garnish the cream with the 5 reserved peach slices and the remaining 1/2 cup of almonds. This creamy dessert recipe for trifle will be at its best served at once, but it may be refrigerated for an hour or two. Serves 6 to 8.
Custard Sauce:
In a heavy saucepan, combine 1/2 cup (125 ml) of the milk and the cornstarch, and whisk until the cornstarch is dissolved. Add the remaining milk and the sugar, and cook over moderate heat, stirring, until the sauce thickens and comes to a boil. In a small bowl break up the egg yolks with a fork and stir in 4 to 6 tablespoons (60 to 90 ml) of the sauce. Then whisk the mixture back into the remaining sauce. Bring to a boil again and boil for 1 minute, stirring constantly.
