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.

~ame

on Thursday, October 08, 2009

Labels: Desserts, Recipes