You know a few weeks ago when I went blueberry picking then went on a blueberry tirade?
Well, now my days appear to be peach packed.
Oh my goodness, I forgot how much I adore fresh Ruston 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 Ruston Peach Peach Triple Layer Trifle and a spin on Southern Living’s Georgia Peach Trifle.
And since my peaches aren’t from Georgia, I appropriately named my treat the Ruston Peach.
(the Southern Living recipe is 2 layers. I believe the more the merrier)
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.
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.
It’s one of those desserts that looks fussy but is incredibly easy.
And incredibly light with just the right amount of sweetness.
So, what are you waiting for?
Get in there!
- 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
- 1 cup whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- almonds-for garnish
- 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 foamy. Gradually add the powdered sugar and vanilla until soft peaks form. Top the trifle and garnish with almonds.