Honey bourbon peach trifle

Combine a honey bourbon caramel sauce, buttery shortbread, fresh peaches and homemade vanilla whipped cream to make a decadent peach trifle.

Honey bourbon peach trifle Credit: Kitti Gould

• serves

  3

• prep

  10 minutes

• cook

  25 minutes

• difficulty

  Mid

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Ingredients

Shortbread crumb

• 200 g butter, room temperature
• 100 g caster sugar
• 300 g plain flour

Honey bourbon caramel

• 50 g butter, room temperature
• 50 g brown sugar
• 50 g bourbon
• 1 vanilla bean pod, split and seeds scraped (reserve the pod)
• 50 g honey
• salt

To serve

• 200 g thickened cream, cold
• 1 tbsp honey
• 2 fresh peaches, diced
• 3 mint sprigs

Instructions

1. Preheat the oven to 180˚C (160˚C fan-forced) and line a baking tray with baking paper.
2. To make the shortbread crumb; in a stand mixer fitted with the whisk attachment, cream the butter on high speed, until pale. Gradually add the sugar and beat for a further 1-2 minutes. Add the flour and mix on low speed until the dough comes together.
3. Turn the shortbread dough out onto the baking tray and roll out to 5 mm thick. This will give a consistent bake. Bake for 18-20 minutes. Remove from the oven and allow to cool. Crumble according to preferred size.
4. To make the honey bourbon caramel, in a medium saucepan, melt the butter and brown sugar. Add the bourbon and cook for 2-3 minutes to cook off the alcohol.
5. Reduce the caramel to a simmer and add the reserved vanilla pod (keep the seeds for the cream). Add the honey and a pinch of salt and fold through. If using immediately, chill the mixture over an ice-bath so it doesn't melt the cream in the trifle.
6. For the cream, whip the cream in a large mixing bowl until doubled in size. Add the vanilla seeds and a tablespoon of honey for sweetness.
7. Layer the whipped cream, peaches, mint, honey bourbon caramel and shortbread crumble into trifle dish or serving glasses.

 

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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