Thursday, October 8, 2009

The Recipe: Georgia Peach Trifle

This recipe I clipped from a magazine and I have no idea where it came from but....peaches and bourbon....need I say more?

Georgia Peach Trifle

The Cast:
1 3.5 ounce package instant vanilla pudding
2 cups milk
6 large peaches, peeled* and sliced
3 tbsps granulated sugar
1/2 of a store bought pound cake
1/3 cup bourbon
1 cup whipping cream
2 tbsps powdered sugar
1/2 cup sliced almonds, toasted

Mix pudding and milk in a medium bowl. Cover and chill for 5 minutes. Toss peaches in separate bowl with granulated sugar. Cut pound cake in cubes and place 1/2 in a trifle bowl. Drizzle cake with 1/2 of the bourbon. Spoon peaches over drizzled cake cubes. Spread half of pudding over the peaches. Repeat with remaining ingredients. Cover and chill 2 hours.

Beat whipping cream with powdered sugar until soft peaks form and spread on top of the trifle and top with almonds. You could also just use Cool-Whip and save yourself the trouble.

*To peel the peaches put a large pot of water on to boil. Once the water reaches the boiling point, light score an X on the bottom of the peaches. Carefully drop a few in the water for about 1 minutes. After 1 minute remove peaches to bowl containing ice and water. Once the peaches are cool remove from the water and now you can quickly and easily remove the skin.



It sounds wonderful! Unfortunately, I'm the only one at my house who would eat any.

If you are eatting it by yourself - triple the amount of bourbon! ;)

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