- For the praline:
- 75g (3oz) whole blanched almonds
- 150g (5oz) caster sugar
- For the base
- 2 x 460g jars of halved peaches in Cognac (we used Opies)
- 300g (10oz) panettone, thickly sliced (we used Arden & Amici)
- For the custard:
- 6 egg yolks
- 50g (2oz) caster sugar
- 2tsp cornflour
- 600ml (1pt) double cream
- ¾tsp vanilla extract
- For the syllabub
- 300ml (½pt) double cream
- 4tbsp Muscat
- 1tbsp icing sugar
- 1tsp orange, zest
- You will need:
- Baking sheet, oiled
For the praline, toast the almonds in a heavy-based frying pan, set aside while you make the caramel. Heat the caster sugar in a heavy-based pan over a medium heat until it turns a rich caramel brown, tilting the pan occasionally to stir. Quickly add the nuts to the caramel, pour onto the oiled baking sheet spreading it around to make a thin layer and leave to cool completely. Break into shards once it has fully cooled.
Thickly slice the peaches. Place the panettone in the bottom of the trifle bowl. Spoon over the syrup from the jar – you’ll probably just need half so it’s not soggy. Place the peaches on top and leave to soak for at least 30 minutes.
Make the custard by mixing together the egg yolks with the caster sugar and cornflour using an electric whisk until pale and creamy. Heat the cream and vanilla in a heavy-based pan until scalded, gradually pour the cream onto the sugar mixture, mixing constantly. Return to a clean pan and cook over a moderate heat until thickened whilst continuing to stir. Cool, covered, for 10 minutes then spoon onto the fruit and refrigerate.
Make the syllabub by whipping the cream with the Muscat, icing sugar and orange zest until soft peaks form.
Spoon the syllabub over the set custard and decorate with the praline shards when ready to serve. This will keep undecorated in the fridge for to 2 to 3 days. Bring to room temperature before serving.
Top Tip for making Peach and Panettone Trifle
Instead of the caramel shards, try gold dragées and edible glitter for equal wow factor! Or simply chop blanched, toasted almonds and scatter on top