Desserts
Peach Trifles 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.
Ingredients
RINSE:
TOSS:
PURÉE:
BEAT:
LAYER:
Test Kitchen Tip
This recipe makes six individual trifles in 10-oz. glasses. Use whatever glasses you have, but be sure they’re clear to show off the layers.
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, poundcake, 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.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 665
% Daily Value*
Total Fat 34g 52%
Saturated Fat 16g 80%
Cholesterol 107mg 35%
Sodium 194mg 8%
Carbs 74g 24%
Fiber 3g 12%
Protein 6g
*Percent Daily Values are based on a 2,000 calorie diet.