Peach, al­mond & prosecco tri­fle

READY IN 1 hour 30 min­utes plus cool­ing and set­ting time SERVES 10-12

Taste - - Eat Festive Food With Peaches -

One of our favourite ways to cook peaches is to gently poach them in prosecco. The poach­ing liq­uid be­comes deeply in­fused with lush peach flavour and turns a beau­ti­ful rosy hue.

700ml prosecco 200g caster sugar Thinly peeled rind and juice 1 or­ange and ½ lemon 750ml wa­ter 8 peaches, bases scored 6 ti­ta­nium-strength gela­tine leaves, soft­ened in cold wa­ter for 3-5 min­utes Peach brandy (see Notes), for driz­zling WHIPPED MAS­CAR­PONE 5 egg yolks (re­served from dac­quoise, see recipe be­low) ½ cup caster sugar 50ml prosecco Juice ½ or­ange 750g mas­car­pone 200ml cream Al­mond dac­quoise (see recipe be­low)

1 Stir prosecco, sugar, rinds, juices and wa­ter in a large saucepan over medium-high heat un­til sugar dis­solves. Add peaches and weight with a plate to sub­merge. Bring to a sim­mer, re­duce heat to low and sim­mer gently un­til peaches are ten­der (8-10 min­utes). 2 Re­move saucepan from heat, cool peaches to room tem­per­a­ture in syrup, then re­move with a slot­ted spoon. Peel and cut into wedges, and re­frig­er­ate un­til re­quired. 3 Re­move rinds from poach­ing liq­uid and place in an­other saucepan with 250ml poach­ing liq­uid and set aside. 4 Strain 1 litre of the re­main­ing poach­ing liq­uid into a clean saucepan (pour re­main­ing poach­ing liq­uid over peach wedges) and bring to a sim­mer. Squeeze ex­cess wa­ter from gela­tine, add to pan and stir to dis­solve. Re­frig­er­ate to cool com­pletely, then pour half into the base of a 3-litre tri­fle bowl (re­serve re­main­ing jelly mix­ture at room tem­per­a­ture so it doesn’t set com­pletely) and place in freezer un­til just be­gin­ning to set (40-45 min­utes). Add a third of the peach wedges and re­frig­er­ate un­til jelly is firm (1-2 hours).

5 Sim­mer re­served poach­ing liq­uid and rinds over medi­umhigh heat un­til a light syrup forms and rinds be­come translu­cent (6-8 min­utes), then re­frig­er­ate un­til re­quired.

6 For whipped mas­car­pone, whisk egg yolks, sugar, prosecco and juice in a bowl over a saucepan of sim­mer­ing wa­ter un­til thick and pale (4-5 min­utes), then whisk in an elec­tric mixer un­til cooled to room tem­per­a­ture (2-3 min­utes). Whisk mas­car­pone and cream in a bowl just un­til soft peaks form (don’t over­whisk or mix­ture will split and be­come grainy), then fold in egg yolk mix­ture.

7 To fin­ish as­sem­bling, cut a round of al­mond dac­quoise to fit in­side tri­fle bowl, place on jelly and driz­zle with brandy. Spread half the whipped mas­car­pone on top, then gently la­dle on re­main­ing jelly mix­ture – if the jelly has set too much by this stage, gently warm it over low heat to soften to ladling con­sis­tency – and freeze un­til just be­gin­ning to set (40-45 min­utes).

8 Add half the re­main­ing peach wedges and re­frig­er­ate un­til firm (1-2 hours). Cut an­other round from re­main­ing dac­quoise to fit bowl, place on top of set jelly, driz­zle with brandy and spread with re­main­ing whipped mas­car­pone.

9 Cover and re­frig­er­ate overnight for flavours to de­velop and com­bine, and serve topped with re­main­ing peach wedges and driz­zled with peach syrup.

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