Peach Cornbread Trifle
Serves: 6
Irwin Berge
1 January 1970
Based on User reviews:
44
Spice
45
Sweetness
48
Sourness
44
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
Score the bottom of peaches with an "X
2
" Remove the skins of the peaches by dropping them in a pot of simmering water for 30 to 60 seconds
3
Remove the peaches, set aside to cool in a bowl of ice water and then peel off the loosened skins
4
Remove the pits from the peaches and then finely chop the flesh
5
Put the chopped peaches in a bowl
6
Pour the cream into a large mixing bowl
7
Add a 1/4 cup sugar and the vanilla extract
8
Whip into soft peaks
9
Cut the corn bread into thin slices
10
Layer the bottom of a clear glass trifle or other serving bowl with a third of the cornbread
11
Add a third of the peaches on top of the cornbread and then a third of the whipped cream on top of that
12
Repeat the layers two more times and crumble the final layer of the cornbread on top
13
Refrigerate and serve cold