Yoghurt and poached peach trifle2 April 2013
I prefer to eat this on the day it is made, since like all trifles it becomes a little soggy overnight. Ideally, I feel, the biscuits should retain some crunch, so I recommend you arrange the trifle just one or two hours before you plan to eat it. The poached peaches, however, keep well (so long as they’re kept submerged in their syrup) and can be made ahead. Make sure that you use really thick yoghurt, which you can easily make at home. You can also use different stone fruit, such as apricots or plums.
- For four to six servings:
½ cup sugar
2 cups water
1 split vanilla bean, or 1 tsp vanilla bean paste
4–6 peaches, halved
Splash of sherry or brandy
12–18 sponge fingers
500 g thick natural yoghurt
- Bring the sugar, water, and vanilla to a simmer in a wide saucepan over a low heat. Add the peach halves and cook for 5 minutes.
- Remove the peaches using a slotted spoon and set aside. Reduce the poaching liquid over a medium heat for 15 minutes until it is thick and syrupy. Add a splash of brandy or sherry and leave to cool.
- Cover the bottom of a 15 cm square serving dish with syrup-dunked sponge fingers, and top with half the peaches, sliced, and half the yoghurt. Repeat the layers and refrigerate the trifle for a couple of hours before serving.