Caramelized Peach Trifle

It's time for Baking Bloggers again.   Baking Bloggers are a group of bloggers who make and blog about a common theme.   This month we're baking with Peaches and Nectarines.   I did change up my offering a bit though.

The Shortcake Trifle I tried to make was, ummm, a bit of a failure, so it got consigned as an offering to the kitchen goddess.   She needed an offering I guess. sigh. Dark brown caramelized peaches are not tasty.  Just sayin...

So I went back to the drawing board, as it were, and came up with this. 

I actually had some for my birthday breakfast.   It had dairy and eggs and fruit, so I figured it was a balanced breakfast.

I've been having fun with caramelizing fruit lately.  With the clear exception of the last fruit I tried, which as I said became an offering to the kitchen goddess.

Since I no longer had any fresh fruit, I opened a can of peach slices I had in the pantry.  I hadn't realized I'd bought some in heavy syrup but in this case it worked to my advantage.

First off I drained the peaches, reserved the syrup and cooked the syrup down until it thickened, I also added a tablespoon of sugar.  As soon as it reduced by half, I added the sliced peaches, a little butter and continued to simmer them.  The syrup coated the peaches beautifully. 

While they were simmering away, I cut circles out of my sponge cake with a biscuit cutter.   Set them aside and made some Creme Anglaise, using my Bird's Custard Powder.   

I poured a little of the Creme Anglaise into the bottom of a dessert glass, added a circle of cake, then some of the caramelized peaches, topped that with some more of the sauce, another circle of cake, some more sauce and more peaches, finished it off with some whipped cream.

Let me tell you, that was a sugar rush of a breakfast, but oh was it good.
And since it was my birthday, I decided I could eat cake for breakfast if I wanted.  Besides which I was making my birthday cake that day as well.
So there.

• Baked Creamy Rice and Pudding with Peaches for Two from Sneha's Recipe
• Baked Goat Cheese with Peach Chutney from Caroline's Cooking
• Caramelized Peach Trifle from Sid's Sea Palm Cooking
• Easy Peach Cobbler with Canned Peaches from Recipe Pocket
• Peach and Nectarine Cobbler from A Day in the Life on the Farm
• Peach and Prosciutto Pizza from Karen's Kitchen Stories
• Raspberry Peach Pie from Palatable Pastime
• Roasted Rack of Lamb with Spiced Nectarine Chutney from Culinary Adventures with Camilla

Individual Caramelized Peach Trifle

Yield: 4 servings

Author: Sid's Sea Palm Cooking

prep time: 20 Mcook time: 10 Mtotal time: 30 M

This is a light and yet rich dessert fit for any company.

ingredients:

Caramelized Peaches

• 1 can Peaches in heavy syrup
• 1 tablespoon sugar
• 1 teaspoon butter

Creme Anglais - the easy way

• 4 tablespoons Bird's Custard Powder
• 2 cups Milk +1/4 cup

Sponge Cake

• 100 grams sugar
• 100 grams flour
• 4 eggs

Whipped Cream

• 1-2 cups Heavy whipping cream
• 1 tablespoon Confectioner Sugar

instructions:

How to cook Individual Caramelized Peach Trifle

Caramelized Peaches

1. Drain the peaches, reserve the syrup.   Set the drained peaches aside and pour the syrup from the can into a small heavy saucepan.  Heat and cook over medium heat until the syrup has reduced by half.  Add the sugar and stir until dissolved. Continue to cook until the syrup starts to change color, you want it a little golden.  Add the sliced peaches and stir gently to combine.  Continue to cook, monitoring it carefully for about 5-7 minutes.   Remove from heat and stir in the teaspoon of butter.  Set aside to cool for a few minutes.

Creme Anglaise - using Bird

1. Follow directions on can but add an extra 1/4 cup milk.  This will give you more of a pouring consistency. 
2. Mix 1 tablespoon of the cold milk into the custard powder and mix until smooth.  Heat the remainder of the milk on top of the stove or in the microwave.   Whisk in the custard powder slurry and continue to cook, stirring constantly until it has thickened.  Set aside. Cover with some plastic wrap pressed into the top to prevent a 'skin' from forming.

Sponge Cake

1. Whisk together the eggs and sugar until thickened and the whisk leaves a trail across the top when you drizzle  some across the sugar/egg mixture.  Sift in the flour and fold in carefully, until the flour is incorporated.   Pour very gently into either a greased and parchment covered jelly roll pan or divide the batter into two 9 inch pans, greased with parchment paper on bottom.  Bake in a 425 degree oven for 5-7 minutes or until the top is golden in color.  Do not overbake.  

Assembly

1. Place a little Creme Anglaise in the bottom of each dessert glass, or in the bottom of a glass serving bowl.  
2. Add the cake circles and some more of the Creme Anglaise, just until the cake is covered.  Then add a layer of the caramelized peaches.   Top with some more of the Creme Anglaise, more cake, more creme, some more of the peaches.   Continue layering until you've used up all the cake or cream or peaches.  
3. Top with some sweetened Whipping Cream and serve.

Whipped Cream

1. Stir the confectioner sugar into the heavy whipping cream and whip until stiff.

I like to assemble this while the creme anglaise is still warm.   I like how it soaks the cake.  

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