There was a stand selling peaches and cherries in the parking lot of a box store the other day. We already had cherries but the idea of grilled peaches drew me. I not only bought 5# of peaches, I bought another bag of cherries. Once I tasted them I needed to buy both fruits. Fruit is my Achilles heel. I could easily be a fruititarian. Is there such a thing? There should be! In honor of peaches, we’re going to have a peachy week!
The cherries were perfectly ripe, but still had that nice stiffness to them. The peaches were also ripe and needed to be eaten immediately. I made several things the next day, one of which was a small trifle. We’re very fond of trifles, usually made with berries: strawberries, blueberries or both. I’d never made a peach trifle but why not? It was a peachy idea!
I cut the peaches in half, removed the pits and peeled off the skins. I diced them into about 1″ pieces and stored them in a container until I was ready to begin assembling the peach trifle. I used 4 peaches; you could use more or less depending on your tastes.
There are easier ways to remove the skins of peaches but these peaches were so perfectly ripe they peeled easily. Sometimes I blanch them in boiling water then quickly into an ice bath. The skins just slide off then!
I use butter pound cake for my trifles, usually purchasing a Sara Lee frozen variety. I’ve made pound cake from scratch but with the amount of butter, I wasn’t really saving any money. So I stick to Sara Lee or use a yellow cake mix and make a cake. That’s for the last-minute trifle where I don’t have pound cake on hand.
I dice the cake into about 1″ cubes and spread half of the cubes into a dish. I have a lovely glass trifle bowl but this time I was only entertaining the two of us here. I made the trifle in a plastic container that had a lid. The trifle was going to end up stored in one of those anyway! Forgive my lack of class. I do know better!
I poured 1/4 cup of cream sherry into a small bowl and used my fingers to sprinkle half of it over my pound cake. Mmmm.. sherry! You could skip this if you’d rather avoid alcohol. Your flavors will be very different but still tasty! Next I layered half of the peaches I’d diced earlier over the liquored up pound cake.
Over the peaches I layered half of a box of pudding I’d whipped up. I used a vanilla cheesecake flavored pudding made by Jello brand. I’ve used several different flavors over the years and the cheesecake really lends a nice flavor to a trifle.
I was a heathen however, because I did not use Jello. I forget what the British call it, maybe gelatin? It is poured over the cake pieces and allowed to firm up before serving the trifle. I couldn’t find a flavor in my pantry that I thought melded with peaches so I omitted the Jello this time. I don’t think the Trifle God will rain down gelatin hexes on me.
The next layer was half of a tub of Cool Whip. Another chef-y faux pas, but I like the lasting firmness. When I use real whipped cream it gets soggy and isn’t pleasant the next day or two. Since we are two, and we can only eat so much so fast, it’s gotta last a few days!
Then I repeat all of the layers again and top with a few reserved pieces of peach for garnish. Done! I refrigerated the trifle until dinner.
Lovely! I liked the peach flavors with the pudding and sherry. They blended very well! We devoured way too much at one sitting. There are leftovers however, so breakfast may be interesting at our castle.
And as an aside, I’m thinking that next time I make a peach trifle, perhaps bourbon could be sprinkled on the pound cake instead of sherry. Bourbon and peach compliment each other so well, they might make an even more interesting trifle! Must think more about that!
Peachy Keen Trifle
1 Sara Lee butter pound cake; diced
4 ripe peaches; peeled and diced
1/4 cup cream sherry (optional)
1 small box Jello cheesecake instant pudding made according to directions
2 cups milk for pudding
8 ounce tub Cool Whip (I used the extra creamy; regular is fine)
Layer half of diced pound cake into container of choice. Sprinkle with half of sherry if desired.
Spread half of peaches over the pound cake.
Spread half of the pudding over the peaches.
Spread half of the Cool Whip over the pudding.
Repeat layers and garnish with a few reserved diced peaches.
Refrigerate several hours and serve.