Peach Cornbread Trifle Recipes

SWEET ROSEMARY CORNBREAD TRIFLE WITH FRESH PEACHES AND FRESH RASPBERRIES

Steps:

• 1. Start with custard mix half& half and whipping cream add whole vanilla bean and beans that have been scraped from the bean in the cream mixture in a medium size pot on medium low heat. Let heat for about 8-10 minutes stirring about every 2-3 minutes.
• 2. Mix dry ingredients for custard together in small bowl. When cream mixture is heated remove whole vanilla bean. Mix dry mixture with cream mixture using a whisk to mix completely no lumps. Place on medium heat on stovetop and whisk until it begins to thicken about 6-8 minutes.
• 3. Mix egg yolks well in a small bowl then add to custard mixture on stove top continue whisking till all egg yolks are incorporated. Whisk on stove top for about 3-5 minutes it will begin to thicken up then remove from stove top pour into a medium size bowl top with plastic wrap onto the custard so film will not form on top place in refrigerator for about an hour.
• 4. Heat oven to 425 degree Place tied up rosemary and 1/2 cup extra virgin olive oil in 9x13 aluminum or glass pan place in oven for 3-5 minutes remove pan from oven and remove rosemary.
• 5. Add cornbread mixture bake in preheated 425-degree oven for 15-20 minutes or until top is lightly brown, remove from oven and cool.
• 6. Peel, and slice and chop peaches place in medium size bowl add brown sugar and toss the pour peach schnapps' on top and toss again set aside. Rinse raspberries lightly place on paper towel until ready to assemble trifle.
• 7. Whip cream with confectioners sugar until almost stiff peaks. Place in small bowl and refrigerate until you are ready to serve.
• 8. In trifle bowl start with 1/3 of crumbled cornbread then top with 1/3 of custard followed by fresh peaches. Add 1/3 of crumbled cornbread, 1/3 of custard mixture the top with 2/3 of fresh raspberries. Layer last of custard and top with remaining peaches and raspberries. Sprinkle with cornbread mixture.
• 9. Serve in small bowls or martini glasses.

FRESH PEACH TRIFLE

Steps:

• Place peaches in a large bowl, and gently toss with lemon juice. Place 1 cup of peaches in a blender, set aside remaining slices, and blend until smooth. Place yogurt into a bowl; stir in the peach puree and lemon zest until well blended.
• Cut the angel food cake into squares and place half in the bottom of a glass dish. Spoon half of the peach slices over the cake. Cover with half of the yogurt mixture. Place remaining cake squares over the yogurt. Top with peaches, reserving 5 or 6 slices for garnish. Cover with remaining yogurt mixture. Garnish with peach slices. Refrigerate until ready to serve.

PEACH AND CORNBREAD PANZANELLA

Steps:

• For the cornbread: Preheat the oven to 400 degrees F. Oil a baking sheet.
• Put the cornbread on the prepared baking sheet, drizzle with oil and season with salt. Bake until nicely toasted, about 15 minutes. Let cool completely.
• For the dressing: Whisk the mustard, vinegar, oil, capers, salt and pepper together in a large bowl.
• For the salad: Add the peaches, cucumbers, tomatoes and onions to the dressing and toss. Add in the cornbread cubes and basil and toss again. Let stand at room temperature for about 20 minutes before serving.
• Drizzle olive oil over the top. Place slices of prosciutto over the top.

UPSIDE-DOWN PEACH CORNBREAD CAKE

Steps:

• Preheat the oven to 350 degrees F.
• Melt 3 tablespoons butter in a 10-inch cast-iron skillet over medium heat. Stir in the brown sugar along with the cinnamon and 1/2 teaspoon salt, then cook, stirring, until the sugar is melted and begins to bubble, about 10 minutes. Remove the skillet from the heat and let it cool slightly.
• Arrange the peaches in the bottom of the skillet, fanning out in a circular pattern. Set aside.
• Whisk together the cornmeal, flour, baking powder and remaining 1/2 teaspoon salt in a small bowl. In a stand mixer fitted with the paddle attachment or using a hand mixer, beat the remaining 9 tablespoons butter together with the granulated sugar on high speed until light and fluffy. Add the eggs, one at a time, beating after each addition. On low speed, add half the dry ingredients, half the milk, the remaining dry ingredients, then the remaining milk. Increase the speed to medium and beat just until everything is well mixed, scraping down the bowl once. (Use a spatula to be sure there are no dry ingredients stuck to the bottom of the bowl.) Drop the batter in large dollops over the peaches in the skillet, then use an offset spatula to gently smooth it out, being careful not to disturb the peaches.
• Bake until the top is golden brown and puffed and a tester inserted in the center comes out clean, 40 to 45 minutes. Let cool for 20 minutes. While the cake is still warm, run a butter knife around the outside, then invert onto a serving platter. Serve warm.