August is a month I look forward to for more reasons than one. Aside from sending the kiddos back to school (love ya boys but I can’t argue with education), we enjoy the much anticipated arrival of fresh, local peaches. Let me reassure that living in the South, you quickly learn to appreciate a tasty stone fruit. In recent years Georgia and South Carolina have pitted themselves against each other, both claiming that they produce the better yield. All I can say to that is; you won’t see this mama taking sides. I’ve had peaches from both ends of the border and can safely declare that both are winners in their own rite. But if you decide you still want to perform a bit of your own research on the subject, the New York Times put out an interesting article highlighting their take on the situation. I also found a fun video from the CBS Early Show discussing the heated rivalry.
On that note, in honor of peach season I’ve put together a simple, refreshing peach trifle. For the base I used Donsuemor madeleines, which were provided to me, but you can just as easily use ladyfingers, pound cake, angel food, or any other yellow cake substitute for that matter.
Start out by cooking up your pistachio praline. Melt up a little butter and add in a small amount of brown sugar.
Sprinkle in a heaping handful of pistachios.
Let those cook up for a minute or so and then remove the pan from the heat and add in a few splashes of heavy cream and a hint of vanilla.
Next up, whip some cream, a little sugar, and a few hearty drops of pistachio extract until stiff peaks form. Fold it into the prepared pudding until completely incorporated.
Finally, boil up a pot of water and blanch a few of those beautiful South Carolina peaches (or Georgia peaches if you’re so inclined) for no longer than a minute. Drain, peel, and slice them up.
Alright, let’s layer up this gorgeous dessert. Start with a layer of cookies or cake.
Follow that up with a bit of the pistachio praline mixture. Yum yum.
Now for the best part, fresh juicy peaches. Don’t be shy here, the more the better.
Finish it off with a layer of the whipped pudding. Now repeat that wonderful pattern one more time and then sit back and admire your culinary handy work.
An ode to the gorgeous, juicy peaches of South Carolina and Georgia; no matter which peach you choose, you’re sure to be happy you chose it. Enjoy!
Peach Pistachio Praline Trifle
Total Time: 30 min
4 Tbsp Unsalted Butter
1/2 Cup Brown Sugar
1/4 tsp Cinnamon
1 Cup Pistachios
3/4 Cup + 3 Tbsp Heavy Cream
1 tsp Vanilla
1 3.4 Oz. Vanilla Instant Pudding, prepared according to package instructions
1/4 Cup Sugar
1/2 tsp Pistachio Extract (you can sub almond extract)
4 Fresh Peaches
16 Donsuemor Madeleines (Can sub ladyfingers, angel food cake, or pound cake)
In a small saucepan heat up the butter on medium heat until melted.
Add in the brown sugar and cinnamon. Mix well.
Stir in the pistachios and let the mixture cook for one minute more. Remove from heat, stir in the 3 tbsp of cream and vanilla. Let cool.
Whip up the remaining heavy cream, sugar and extract until peaks form.
Fold the whipped cream into the prepared pudding.
Boil up a pot of water and blanch the peaches for 1 minute. Peel and slice.
Layer up the trifle starting with half the cookies/cake, followed by the pistachios, peaches and pudding. Repeat the layers and chill for at least an hour before serving.