Peach Melba was developed in 1892 by the chef Escoffier at the Savoy Hotel in London to celebrate a famous opera singer, Nellie Melba. It consisted of fresh peaches and raspberry puree over vanilla ice cream. Since then, variations of the dish have been served all over the world. In the US, someone added almonds to the dish. Although the following Peach Melba Trifle isn’t even close to the classic dish, it has the flavors of fresh peaches, raspberry puree, and almonds.


12 Servings
Almond Cream Filling:
1 cup cold milk
1/2 cup flour
1 cup sugar
1/2 teaspoon salt
3 eggs

2 cups hot milk
3 tablespoons butter
2 teaspoons almond extract

Raspberry Drizzle:
1 pint raspberries
3 tablespoons sugar

4 cups pound cake, cut into 3/4 inch squares
1/2 cup Raspberry Coffee syrup

4 fresh peaches, peeled and sliced


Garnish:
Peach slices
Sweetened whipped cream
Mint sprigs
Slivered almonds

1. Make the Almond Cream Filling: Measure the cold milk, flour, sugar, salt and eggs into the jar of a bullet blender; blend until smooth.
2. Meanwhile heat the 2 cups milk in the microwave (I do it in my favorite Pyrex 8 cup measuring cup) for 3-4 minutes or until hot.
3. Whisk the cold mixture from the blender into the hot milk. Microwave 3-5 minutes or until boiling.
4. Whisk until smooth and stir in the butter and almond extract. Place a piece of plastic wrap directly on the top of the pudding to eliminate the possibility of a skin, and let cool.
5. Raspberry Drizzle: Place the raspberries and 3 tablespoons sugar in the blender; blend, scraping the sides once or twice. Pour into a fine strainer set over a bowl and push through to remove the seeds. Set aside.
6. Toss the pound cake with the raspberry coffee syrup.
7. Assembly. Smear 1 cup of the pudding over the bottom of a trifle bowl. Top with half of the cake cubes. Pour half of the pudding over the cake. Cover with half of the peaches and drizzle half of the raspberry drizzle over the peaches.
8. Cover with the remaining pound cake pieces, peaches and most of the raspberry drizzle (save a little for garnish). Cover with the remaining pudding and smooth over. Place a piece of plastic wrap directly on the pudding and refrigerate.
9. When ready to serve, garnish with whipped cream, peaches, raspberry drizzle, mint sprigs and slivered almonds.

Amount Per Serving
Calories 386 Calories from Fat 123
Percent Total Calories From: Fat 32% Protein 7% Carb. 61%

Nutrient Amount per Serving
Total Fat 14 g
Saturated Fat 6 g
Cholesterol 123 mg
Sodium 243 mg
Total Carbohydrate 59 g
Dietary Fiber 1 g
Sugars 20 g
Protein 7 g

Vitamin A 12% Vitamin C 13% Calcium 0% Iron 5%