PEACH & NEC­TARINE TRIFLES

PREP + COOK TIME 1 HOUR (+ COOL­ING & REFRIGERATION) SERVES 8

The Australian Women’s Weekly Food Magazine - - In Season -

½ cup (110g) caster sugar

3 eggs, sep­a­rated

350g mas­car­pone cheese,

at room tem­per­a­ture 2 ta­ble­spoons or­ange-flavoured

liqueur

250g savoiardi bis­cuits peach and nec­tarine wedges, ex­tra,

to serve

POACHED PEACHES & NECTARINES 750g yel­low peaches, un­peeled

750g yel­low nectarines, un­peeled 3 cups (660g) caster sugar

1 vanilla bean, cut in half length­ways,

seeds scraped large strips of rind from 1 or­ange

1.5 litres (6 cups) wa­ter

1 Make poached peaches and nectarines.

2 Beat sugar and egg yolks in a small bowl with an elec­tric mixer for 5 min­utes or un­til pale and tripled in vol­ume. Fold through the mas­car­pone.

3 Beat egg whites in a sep­a­rate small bowl with elec­tric mixer un­til soft peaks form. Fold gently through mas­car­pone mix­ture un­til smooth.

4 Slip skins off fruit. Halve fruit; dis­card stones. Cut fruit into thin wedges. Stir liqueur through re­served poach­ing liq­uid (from the poached peaches and nectarines).

5 Cover bases of 8 x 1-cup (250ml) serv­ing glasses with half the mas­car­pone mix­ture.

6 Work­ing in batches, dip enough bis­cuits into poach­ing liq­uid to cover top of mas­car­pone mix­ture (break bis­cuits to fit, if nec­es­sary); top with an­other layer of mas­car­pone mix­ture, then with fruit. Re­frig­er­ate un­til ready to serve.

7 Serve trifles topped with ex­tra peach and nec­tarine wedges. POACHED PEACHES

& NECTARINES

Make small cuts into the base of each fruit. Place sugar, vanilla seeds and bean, or­ange rind and the wa­ter in a large saucepan over medium heat; cook, stir­ring, un­til sugar dis­solves. Bring to the boil. Add fruit; re­turn to the boil. Im­me­di­ately re­duce heat to a very gen­tle sim­mer; place a small plate over fruit to keep it sub­merged in the liq­uid, then poach for 5 min­utes or un­til just ten­der. Re­move plate; us­ing a slot­ted spoon, re­move fruit. Dis­card rind. Re­serve 2 cups of poach­ing liq­uid (keep re­main­ing liq­uid for an­other use); cool the re­served liq­uid and the fruit separately.

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