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DESSERTS RECIPES

Honey Bourbon Peach Trifle

Made with a store-bought pound cake, soaked peaches and a homemade whipped cream, this Honey Bourbon Peach Trifle will knock your socks off. 

You know a few weeks ago when I went blueberry picking then went on a blueberry tirade making all things blueberry like these Bakery Style Blueberry Muffins and this Blueberry Stuffed French Toast. 

Well, now my days appear to be peach packed.

Oh my goodness, I forgot how much I adore fresh Ruston peaches!

Ruston Louisiana Peaches

Ruston is located in north Louisiana is commonly known for two things:

Louisiana Tech University and their prized peaches.

Oh, and their Ruston Peach Festival honoring the delicious little marvels of life.

We didn’t attend the festival so when I spotted the Ruston Peach logo at one of our specialty grocers I bought an entire case.

I mean, fresh peaches happen once a year and we are in peak peach season my friends.

Show me the peaches!

The first peach recipe I whipped up was the Honey Bourbon Peach Crisp. We had it for dessert, for breakfast, and for snack.

When it was finished, it was time to move on to the Honey Bourbon Peach Trifle and a spin on Southern Living’s Georgia Peach Trifle.

(the Southern Living recipe is two layers but I believe the more the merrier and went with three.)

Honey Bourbon Peach Trifle

Also, their recipe called for drizzling the bourbon (wait, what?! Did she say bourbon??) over the pound cake layers, but I simmered my peaches with some Jim Beam Honey Bourbon and brown sugar.

Y’all.

You don’t even need the poundcake and pudding.

Just eat that straight from the pot.

But since I had my mind set on a trifle, I forged ahead and whipped out the pound cake.

Topped the layers of pound cake, pudding and soaked peaches with some homemade whipped cream and almonds and called it a day.

Ruston Peach Triple Layer Trifle

It’s one of those desserts that looks fussy but is incredibly easy.

And incredibly light with just the right amount of sweetness.

Ruston Peach Triple Layer Trifle

Honey Bourbon Peach Trifle

Yield: 8
Prep Time: 15 minutes
Cook Time: 15 minutes
Additional Time: 2 hours
Total Time: 2 hours 30 minutes

Adapted from Southern Living, this Peach Triple Layter Trifle uses a storebought pound cake and layers it between soaked peaches and homemade whipped cream.

Ingredients

  • 1 (3.4 oz) package vanilla instant pudding mix
  • 2 cups milk
  • 6 large fresh peaches, peeled and sliced
  • I large pre-made pound cake
  • 1/3 cup honey flavored Bourbon
  • 1/3 cup light brown sugar
  • Topping:
  • 1 cup whipping cream
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract
  • almonds-for garnish

Instructions

Prepare pudding mix according to package directions. Cover and place in refrigerator until ready to layer.

On medium heat, combine bourbon and brown sugar in a small saucepan. Once combined, add the peaches. Simmer on low for about 10 minutes- until the peaches start to tenderize.

Using a leveler, slice the pound cake into 3 layers. Cut open a small triangle, large enough to allow the pound cake to fit inside your trifle dish. If making only individual trifles, cut your pound cake into 1/2 inch sliced cubes. Begin with the pound cake layer. Using a slotted spoon, place a layer of peaches on top of the pound cake. Then add 2 tbsp of bourbon mixture. Now add the pudding. Repeat the layers. Cover and chill for 2 hours.


Right before serving, beat whipping cream at medium speed with an electric mixture until light and fluffy. Gradually add the powdered sugar and vanilla until soft peaks form. Top the trifle and garnish with almonds.

© Aimee
Category: DESSERTS

Ruston Peach Triple Layer Trifle

So, what are you waiting for?

Get in there!

 

 
3.2.2708

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2 Comments

About Aimee

Southern born and raised, Aimee enjoys living life in the deep South with husband Brian and Cavalier King Charles Spaniels Milo, Murph, Tucker and their occasional foster dog. A graduate of Louisiana College, she once haphazardly traded in a career in corporate insurance for the aprons and ovens of her kitchen. AimeeBroussard.com is the online diary of her journey as an award-winning cookie creator and two-time cookbook author.

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Reader Interactions

Comments

  1. Terri says

    August 20, 2014 at 7:01 pm

    Oh my word, that looks delicious!!

    Reply
    • Aimee says

      August 21, 2014 at 9:05 am

      And it’s so light that it can hardly be bad for you. ๐Ÿ™‚

      Reply

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Hi, I'm Aimee. Southern born and raised, a self proclaimed accidental entrepreneur with a penchant for porches and sweet hospitality. I'm a two time cookbook author, recipe developer and award winning cookie creator making my home in the deep South with husband, Brian and a gaggle of Cavalier King Charles Spaniels. WELCOME to my online front porch.

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