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1
FOR PEACH COMPOTE
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2
In a heavy saucepan over medium heat, combine peaches, sugar, vanilla and bourbon. Simmer until thick syrup forms and peaches become soft, remove from heat and cool
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3
FOR PASTRY CREAM
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4
In medium stainless steel bowl, combine sugar, and yolks with wooden spoon. Sift the cornstarch and add to mixture, mixing to a smooth paste. Set aside
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5
In a heavy saucepan, combine milk and vanilla and heat to boiling. Watch CAREFULLY. remove from heat and temper egg mixture. If there are any lumps, pass through a strainer
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6
Place the egg-milk mix back on heat and whisk, bringing to a boil
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7
When it comes to a boil, whisk an additional 45 - 60 seconds until mixture coats the back of a spoon. With spoon coated you can swipe your finger along the back of the spoon and it leaves a clean strip. (Remove from heat immediately and place into a clean bowl. Cover surface with plastic wrap to prevent a crust from forming. Cool... may be refrigerated for up to 3 days
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8
TRIFLE
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9
2T bourbon
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10
2C pastry cream (pre made)
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11
1 1/2C fresh berries
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3/4 C heavy cream, whipped to soft peaks
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13
ASSEMBLE:
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In low wide mason jars, (or trifle bowls) place 6 cake cubes, drizzle with 1/2t bourbon. add a layer of berries, then a layer of pastry cream, add a layer of cake cubes then add peach compote. Top with a layer of pastry cream. Top with a layer of whipped cream. If using jars, screw on the lids and refrigerate for up to 6 hours.
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15
Clean inside of jar or dish with a wet paper towel of any smudges between layers
