Roasted Peach and Granola Trifle
Fancy and stylish foods always tend to be the great
wonderment.. Of course Chef Jason Peru wants to do dishes that are out of the ordianary and for you to replicate and wow your friends and family. If this is the case
then, his roasted peach and granola trifle is definitely one that falls in the
category of fancy but yet completely simple to do.
Ingredients:
- 4 Slices of pound cake
- 2 Each Roasted Peaches
- 12 Oz Strawberry Yogurt
- 2 Each Granola Bars (Crumbled)
- 2 Oz Slivered Almonds
- ½ Cup Diced Strawberries
- 1 Cup Whipped Cream
- 6 Oz of Dark Rum
- Fresh Mint for Garnish
Method
Preheat oven to 350 degrees F. Clean
peaches and remove seeds, cut into halves and sprinkle ¼ tsp of cinnamon, 2
tbsp of sugar and 1 tsp of oil and wrap in a foil packet and roast in
oven. When cool cut into small dices and
set aside.
In a medium bowl, crumble the cake slices into chunky cubes
and add the dark rum to it for absorption.
In a tall slender highball
glass, place some of the cake crumbles at the base, followed with a layer of
some diced strawberries, then some
whipped cream, then granola, cake crumbles, peaches, almonds, yogurt, granola and peaches, whipped cream and then
topped with strawberries, almonds and sprig of mint. The order in which you
layer the ingredients doesn’t really matter, as they all harmonize together
despite any order. Hey if you’re not a fan of yogurt, you can easily replace it
with some vanilla ice cream. Indulge he says and enjoy this simple dessert.