PEACH, WHISKEY & CARAMEL SPICED TRIFLE
PREP + COOK TIME 45 MINUTES (+ REFRIGERATION) SERVES 10
2 x 450g purchased Madeira cakes, cut into 3cm cubes
2/3” cup (160ml) whiskey
1/3“ cup (120g) honey
2 tablespoons boiling water 5 ripe medium peaches (750g), stones removed, cut into wedges
1 cup (300g) dulce de leche (see notes)
1½ cups (180g) pecans, roasted, chopped coarsely (see notes)
SPICED CUSTARD CREAM
600ml thickened cream
1½ cups (375ml) purchased thick vanilla custard
1½ tablespoons honey
1 teaspoon ground cinnamon
½ teaspoon mixed spice
1 Arrange cake cubes in the base of a 4.5-litre (18-cup) bowl or dish. Combine whiskey, honey and water in a jug; drizzle 1/3“ cup whiskey mixture over cake. Transfer remaining whiskey mixture to a small saucepan over high heat; bring to the boil. Simmer for 12 minutes or until reduced by half; cool.
2 Preheat a char-grill plate or pan over medium-high heat. Grill peaches, cut-sides down, turning, for 2 minutes or until grill marks appear. Transfer to a tray; refrigerate until required.
3 Meanwhile, make spiced custard cream.
4 Arrange half the peaches over cake; top with spiced custard cream and reduced whiskey mixture. Reserve â…“ cup dulce de leche to serve; drop spoonfuls of remaining dulce de leche over custard. Sprinkle with 1 cup pecans; refrigerate for 15 minutes.
This story is from the Issue 66 2020 edition of The Australian Women's Weekly Food.
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This story is from the Issue 66 2020 edition of The Australian Women's Weekly Food.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber? Sign In
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