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CARLA HALL Summer Fruit Napoleon Trifle

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This trifle is sure to impress all your guests at your next dinner party!

3 disks pie crust (store-bought, cut into 7-inch circles)
1 egg (beaten)
1 tablespoon granulated sugar
1 teaspoon ground cinnamon
1 teaspoon freshly ground black pepper
1 cup tart red plum jam (store-bought)
1 1/2 pounds yellow peaches (pitted, peeled & chopped)
1 1/2 pounds plums (pitted & chopped)
1 1/2 pounds nectarines (pitted & chopped)
2 lemons (zest & juice)
1 teaspoon freshly ground black pepper
3 cups heavy whipping cream
1/4 cup confectioner’s sugar
1/2 teaspoon vanilla extract
1/2 cup toasted almonds
1/2 cup candied pecans
1/2 cup dried cherries
1/2 cup dates (pitted & quartered)
1/2 cup dried apricots (sliced)

For the Pie Crust: preheat oven to 375ºF. Line three baking sheets with parchment paper. Place pie crust on prepared sheet trays and cut in a round fitted to the trifle dish. Brush with egg wash and sprinkle with sugar, cinnamon and pepper. Bake for 15-20 minutes until golden brown. Remove from oven and place on a cooling rack to cool completely.
For the Compote: in a large saucepan add the jam and heat over medium heat. Add the peaches, plums, nectarines, lemon zest, juice, pepper and sugar. Bring to a gentle simmer and cook until the fruit breaks down but still slightly chunky, about 40 minutes. Remove to a bowl and allow to cool completely.
For the Whipped Cream: in the bowl of a standing mixer fitted with a whisk attachment, place the whipping cream and whip on high speed. While the machine is running, add the confectioners sugar slowly and vanilla extract and whip to soft peaks, about 4-6 minutes.
To Assemble: in a trifle dish, place 2 cups of compote, top with 2 cups of whipped cream and a pie crust. Repeat two additional times. Garnish with whipped cream, toasted almonds, candied pecans, dried cherries, dates and dried apricots.
Helpful tips:
– Use frozen stone fruit if not in season.
– Use your favorite flavor preserve if you can’t find plum!

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