Peach cornbread trifle
This mouth-watering recipe is ready in just and the ingredients detailed below can serve up to 6 people.
Ingredients
Method
1) Score the bottom of each peach with an X. Drop into a pan of simmering water for 30 to 60 secs, Remove and set aside to cool in a bowl of ice water. Peel off the loosened skins.
2) Remove the pits from the peaches and then finely chop the flesh. Put the chopped peaches in a bowl.
3) Pour the cream into a large mixing bowl. Add the sugar and the vanilla essence. Whip into soft peaks.
4) Cut the cornbread into thin slices. Layer the bottom of a clear glass trifle or other serving bowl with 1/4 of the cornbread. Add 1/3 of the peaches on top of the cornbread and then 1/3 of the whipped cream on top of that. Repeat the layers two more times and crumble the final layer of the cornbread on top.
5) Refrigerate the trifle and serve cold.
2) Remove the pits from the peaches and then finely chop the flesh. Put the chopped peaches in a bowl.
3) Pour the cream into a large mixing bowl. Add the sugar and the vanilla essence. Whip into soft peaks.
4) Cut the cornbread into thin slices. Layer the bottom of a clear glass trifle or other serving bowl with 1/4 of the cornbread. Add 1/3 of the peaches on top of the cornbread and then 1/3 of the whipped cream on top of that. Repeat the layers two more times and crumble the final layer of the cornbread on top.
5) Refrigerate the trifle and serve cold.
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Overall Rating:
4.20
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