This peaches and cream trifle from recipe developer Jessica Morone is especially summery because it uses fresh, juicy peaches, which are mainly in season from June to September. This recipe ...
Bring a large pot of water to the boil. Have a bowl of iced water ready. Place the peaches into the boiling water, and leave for about one minute. Immediately remove from the hot water and plunge ...
though extra decadence can be added with lashings of freshly whipped cream ... recipe for a summery cocktail, or chill into an icy sorbet. Tarts, pies and crumbles will all put peaches to good ...
To serve, plate one peach, a meringue dusted with praline and a spoonful of whipped cream. To poach your own peaches (imported fruit in-store now) simmer 2 cups water and 2 cups sugar for 10 ...
Transfer the dish to a rack and let cool to room temperature, 3 hours. MEANWHILE, PREPARE THE PEACHES In a large saucepan, combine the sugar, honey and water and bring to a simmer. If using dried ...