in ,

Peach Trifle with Melba Sauce

Perfect for a party or as a poolside treat, this trifle is so easy to make it almost seems like cheating. It includes a couple of prepared ingredients — pound cake and raspberry jam — to keep things super simple, so the only thing you really have to cook is the sugared almond garnish. And since trifles are best when made a day ahead, there’s no need to worry about any last-minute headaches.

Peach Trifle with Melba Sauce

Celebrate the heavenly taste of fresh summer peaches in this adaptation of a traditional trifle
Prep Time20 mins
Cook Time20 mins
Chill3 hrs
Total Time3 hrs 40 mins
Course: Dessert
Cuisine: French
Keyword: Christmas trifle, peach berry trifle, Peach Dessert, Peach Trifle with Melba Sauce, Summer Dessert
Servings: 6
Calories: 665kcal

Ingredients

RINSE

  • ½ cup Sliced almonds
  • ½ cup Powdered sugar

TOSS

  • 1 lb. Fresh peaches, peeled and sliced  
  • 2 tbsp. Granulated sugar
  • Juice of ½ a lime

PURÉE

  • 1 cup Fresh raspberries 
  • ¼ cup Raspberry jam 
  • Juice of ½ a lime

BEAT

  • 1 ½ cups Heavy cream 
  • ½ cup Powdered sugar 
  • ½ tsp. Pure almond extract

LAYER

  • 3 cups 1-inch-cubed purchased poundcake (about 9 oz.) 
  • ¼ cup Thinly sliced fresh mint
  • 6 tbsp. Light or dark rum 

Instructions

  • Preheat oven to 400°. Coat a baking sheet with nonstick spray.
  • Rinse almonds under water and while still wet, toss with powdered sugar until a sticky paste coats them. Spread nuts on prepared baking sheet and bake 5 minutes. Stir nuts, then bake until golden, 3–4 minutes more. Transfer nuts to a sheet of parchment paper to cool.
  • Toss together peaches, sugar, and lime juice; let sit at least 30 minutes.
  • Purée raspberries, raspberry jam, and lime juice for the melba sauce in a blender until smooth.
  • Beat cream, powdered sugar, and almond extract with a mixer until soft peaks form.
  • Layer peaches, pound cake, 1 Tbsp. rum, melba sauce, and whipped cream in each of six glasses. Repeat, making a second layer. Cover trifles and chill at least 1 hour or up to 24 hours. Garnish trifles with sugared almonds and mint just before serving.

Notes

Per serving, Calories: 665
  • This recipe makes six individual trifles in 10-oz. glasses.

Nutrition Facts


  • Amount Per ServingCalories665
  • % Daily Value *
  • Total Fat 34g 53%
    • Saturated Fat 16g 80%
  • Cholesterol 107mg 36%
  • Sodium 194mg 9%
  • Total Carbohydrate 74g 25%
    • Dietary Fiber 3g 12%
  • Protein 6g 12%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

    What do you think?

    Avatar

    Written by Lisa Yarde

    Comments

    Leave a Reply

    Avatar

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Loading…

    0

    Ice Cream Cake

    Blackberry and Blueberry Pie