Peaches, my second favorite (the first being tomatoes) summer fruit. The original recipe for Georgia Peach Trifle came from an old (2004) issue of Southern Living Magazine. I’ve had it forever, but this is the first time I’ve tried it and it was yummy! I did make a few adjustments however. This version is with my adjustments. Here it is, Georgia Peach Trifle, made with South Carolina peaches!
We are fortunate to have a well-known peach farm smack dab in the middle of our town! And we eat lots of Springs Farm peaches all summer!
Obviously Georgia Peach Trifle calls for peaches. Here are the other ingredients.
1 (3 1/2-ounce) package instant vanilla pudding mix, 2 cups cold milk, 6 large fresh peaches, (peeled and sliced), 3 tablespoons granulated sugar, 1/3 cup bourbon, 1 small loaf pound cake, 1 cup whipping cream, 2 tablespoons powdered sugar, 1/2 cup sliced almonds, toasted
Mix the pudding and 2 cups milk according to package directions. Cover and chill for 5 minutes.
Toss peaches with sugar and bourbon.
Cut pound cake into 1-inch cubes.
Place half of pound cake in bottom of trifle dish.
**Here is where I changed the recipe based on my experience making it the first time. The original tells you to drizzle the bourbon over the cake. However, I found it hard to drizzle such a small amount evenly over all the cake so I ended up adding a little more and it was too strong. It’s not that I don’t like the flavor of bourbon, I actually really like bourbon. But it was a little strong for this dessert. So instead I thought to just mix with the peaches and sugar mentioned above.**
Top with half of peaches.
Then half of pudding.
Repeat layers using remaining ingredients.
Cover and chill for at least two hours.
Beat whipping cream until foamy. Gradually add powdered sugar and beat until soft peaks form.
Spread over trifle and top with toasted almonds.
Enjoy! It’s delish!
Adapted from Southern Living Magazine.