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Blackberry and Peach Trifle




Source of Recipe


Martha Stewart






List of Ingredients



• Unsalted Butter for Bakin Dish - Room Temp
  
• 1 cup all purpose flour, plus more for baking dish
  
• 1 lb ripe yellow peaches (about 3)
  
• 1 lb rip white peaches (about 3)
  
• 1 lb fresh blackberries (about 3 heaping cups)
  
• 3/4 cup plus 2 tbsp sugar
  
• 3 cups heavy cream
  
• 1 tsp pure vanilla extract
  
• 1 1/4 tsp baking powder
  
• 1/4 tsp salt
  






Instructions



1. Preheat the oven to 350 with the rack in the center. Butter and flour a 9X13 inch baking dish and set aside.
   
2. Fill a large saucepan with 2/3 full water. Bring water to a simmer over medium high heat. Score the cottom of each peach. Gently put peaches into the simmering water. Using a slotted spoon, remove peaches from the water when skin easlily peels away from the flesh. Plunge into an ice bath until cool enough to handle, peel immediately.
   
3. Cut the peaches into 8 slices. Cut a third of slices in half crosswise (makes about 1 1/2 cups) and set aside. Place the remaining slices in a medium covered bowl and set aside. In another medium bowl combine the balckberries and 2 tbsp sugar. Set aside to macerate, stir occasionally.
   
4. In a small bowl whip 1 cup cream until stiff peaks form. Set aside for the batter. Whip remaining 2 cups cream and fridge.
   
5. In the bowl of an electric mixer fitted with the paddle attachment, lightly beat the eggs. Add remaining 3/4 cups sugar and beat until mixture is pale and thick (about 3 minutes)
   
6. Stir in vanilla
   
7. Into a small bowl sift together flour, baking powder and salt. Gradually stir four mixture into the egg mixture.
   
8. Gradually stir flour mixture into the egg mixture. Gently fold the reserved whipped cream into the batter in three additions.
   
9. Pour the batter into the prepared dish and spread evenly.
   
10. Scatter reserved peach pieces and third of the blackberries over the batter.
    
11. Bake until the cake is golden and a cake tester inserted into the center comes out clean. About 35 minutes.
    
12. Transfer cake toa wire rack and let cool completely.
    
13. To assemble, cut the cake into six pieces. Place three pieces into the bottom of a straight sided glass serving bowl or compote.
    
14. Spoon half the fruit and berry juice over cake. Spoon half of refridgerated whipped cream over the fruit. Repeat with remaining cake, fruit and cream.
    
    
15. Drizzle remaining berry juice over trifle.