Grilled Peach and Cherry Trifle
Fills 1 – 2.5 Liter Trifle Bowl; 8 – 12 Individual Trifles
Ingredients For Trifle
5 Whole Peaches, Cut in half and pit removed
1 – Store Bought Pound Cakes, sliced into 1” cubes
2 Tbsp. Butter, melted
¼ Cup of Light Brown Sugar
Juice from half of 1 Lemon
2 Cups Ginger Snap Cookies, broken into ½” pieces (I use Nabisco Ginger Snaps)
½ - ¾ Cup Candied Ginger, chopped into tiny pieces
2 Tbsp. Amaretto Liqueur or Almond Syrup Flavoring such as Tironi, optional
1 ½ - 13.oz Jars of Cherry Preserves (I like Bonne Maman)
Garnish the top with: Finely chopped candied ginger, broken ginger cookies, remaining peaches, fresh cherry halves
Ingredients For Whipped Filling
2 Cups Heavy Whipping Cream
1/4 Cup Honey
1 tsp. Almond Extract
1 ¼ Cup Greek Yogurt
Juice from Half a Lemon
Zest from 1 Whole Lemon
Heat your outdoor grill or a stove top grill pan over medium-high heat. Brush the flat side of the peaches with melted butter and place flat side down onto the grates of the grill or grill pan and cook for about 5 – 10 minutes each, you want the peaches to soften slightly and get some nice grill marks on them. Once you have grill marks on the flat side of the peach, flip the peaches and grill for another five minutes on the skin side. Next, remove the peaches from the grill, slice into ¼” cubes, toss into a large bowl, sprinkle the brown sugar and the lemon juice, stir, and set aside, stirring every now and then so that the flavors nicely combine.
While the peaches are grilling and then marinating in brown sugar and lemon you can prepare your other ingredients, including the whipped filling. For the whipped filling use an electric mixture, beat the heavy whipping cream and the honey together until stiff peaks form, this will take a couple of minutes. Next, fold in the yogurt, almond extract, lemon juice, and lemon zest. You can make this a day or two ahead of time to save time, this is less airy then regular whipped cream and the yogurt stabilizes the whipped filling, so you can make it an advance and not worry about it deflating. Once it is ready set it aside until ready to assemble the trifle.
Now you can begin to assemble the trifle. If you have a trifle bow, terrific! If you do not, don’t worry! It is great if you have some sort of clear bowl so you can show off the layers, however, it will still be delicious if don’t! First, spread a layer of pound cake cubes on the bottom of your bowl. Next brush the pound cake some of the Amaretto - if you are using it, dollop about ¼ cup of Cherry Preserves onto the cake layer and spread all over, sprinkle generously with minced candied ginger, spread about 2 – 3 cups of peaches over the ginger, followed by 2 – 3 cups of whipped topping and then sprinkle generously with ginger snap cookie pieces. At this point I like to press down on the cookie pieces, making the layers a little bit tighter and making more room in your bowl. Repeat this process until you have no room left in your bowl, being sure that the final layer is a thick finishing layer of whipped topping. Smooth the whipped topping out so that is flat and then garnish with remaining cookie pieces, candied ginger, peaches, and fresh cherries. You can wait to garnish until you are ready to serve as well. The trifle can be served right away, but it is even better if it can sit in the fridge overnight or even a few hours, allowing all the flavors to meld together, creating a peachy summery treat!
You can make these in individual portions as well!! You can use martini glasses, wine glasses, ice cream dishes, anything that you have handy. Simply follow the same steps as with the larger trifle but on a smaller scale. Depending on how many you are making you may want to decrease the amount of ingredients you are preparing, but this is a recipe that is very flexible, you can modify very easily for more or less people!
The whipped topping makes a lot, but each person’s bowl is going to be a little bit different, so it’s better to have too much rather than not enough. Be sure you save any leftover that you have and serve it with some fresh fruit another day, that’s an even easier summer dessert!