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FRUIT TRIFLE 1/4 c. sugar 3 Tbsp. all-purpose flour 2 c. milk 2 tsp. finely shredded lemon peel 2 beaten egg yolks 1 tsp. vanilla 2 medium peaches, peeled, pitted and chopped (1 c.) 1 (3 oz.) pkg. (12) ladyfingers, halved lengthwise 1/3 c. dark rum 3 c. fresh strawberries 1 c. whipping cream 2 Tbsp. sugar 1 tsp. vanilla 1/4 c. currant jelly In 4 cup glass measure, combine 1/4 cup sugar and flour. Stir in milk and peel. Cook at High for 5 to 6 minutes or until thickened and bubbly, stirring after each minute. Stir 1 cup hot milk mixture into egg yolks. Return to hot mixture. Cook at Medium for 1 to 2 minutes or until thickened. Stir in 1 teaspoon vanilla. Cover surface with waxed paper. Cool until just warm, about 30 minutes. In a 1 1/2 quart serving bowl, arrange half of split ladyfingers. Sprinkle with half of rum. Top with peaches. Spoon half of the warm custard over. Arrange remaining ladyfingers atop custard; sprinkle with remaining rum. Slice 1 cup of the strawberries; leave remainder whole and reserve for garnish. Arrange sliced berries over ladyfingers. Top with remaining custard. Whip cream with 2 tablespoons sugar and 1 teaspoon vanilla just until soft peaks form. Spread about half of the whipped cream atop sliced berries. Pipe remainder with pastry tube and tip around edge. Chill at least 4 hours. Just before serving, place jelly in 2 cup glass measure. Cook at High for 2 to 3 minutes or until melted, stirring twice. Dip reserved whole strawberries in jelly; place atop cream for garnish. Makes 10 servings. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |