peaches & cream

“life is uncertain.
eat dessert first. ”
– ernestine ulmer

via sacred curiosities

with bbq’s, picnics and other fun summer celebrations just around the bend, i began my search for the perfect crowd-pleasing seasonal dessert.  you know, something that tasted like heaven, looked pretty….and took less than an hour to make. and after one of my weekly trips to our neighborhood market, i found my star ingredient – just picked from the farm peaches – and just like that {and inspired from one of my favorite martha dessert recipes ever}, it all came together. with my own sweet short cut {ahem, store bought pound cake}, within an hour i had this marvelous summer treat. and i just had to share it with y0u today….because it is that good. and so easy!
source: martha stewart

blackberry peach trifle
by martha stewart


* 1 pound ripe yellow peaches (about 3)
* 1 pound ripe white peaches (about 3)
* 1 pound fresh blackberries (about 3 heaping cups)
* 3/4 cup plus 2 tablespoons sugar
* 3 cups heavy cream
* 2 large eggs
* 1 teaspoon pure vanilla extract
* unsalted butter, room temperature, for baking dish
* 1 cup all-purpose flour, plus more for baking dish
* 1 1/4 teaspoons baking powder
* 1/4 teaspoon salt


1. preheat oven to 350 degrees, with rack in center. butter and flour a 9-by-13-inch baking dish; set aside. prepare an ice bath in a large bowl; set aside. fill a large saucepan two-thirds full with water; bring to a simmer over medium-high heat. score the bottom of each peach. gently put peaches in the simmering water. using a slotted spoon, remove peaches from water when skin easily peels away from the flesh, 1 to 2 minutes. plunge into ice bath until cool enough to handle; peel immediately.

2. cut each peach 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 blackberries and 2 tablespoons sugar. set aside to macerate, stirring occasionally.

3. in a small bowl, whip 1 cup cream until stiff peaks form; set aside for batter. whip remaining 2 cups cream in a medium bowl; cover with plastic wrap, and refrigerate.

* 4. in the bowl of an electric mixer fitted with the paddle attachment, lightly beat eggs. add remaining 3/4 cup sugar, and beat until mixture is pale and thick, about 3 minutes. stir in vanilla. into a small bowl, sift together flour, baking powder, and salt. gradually stir flour mixture into egg mixture. gently fold the reserved whipped cream into the batter in three additions. pour the batter into prepared dish; spread evenly.

* 5. scatter reserved peach pieces and a third of the blackberries over batter. bake until the cake is golden and a cake tester inserted in the center comes out clean, about 35 minutes. transfer to a wire rack, and let cool completely.

* sweet short cut {save 45 minutes!}- use store bought pound or sponge cake *

6. to assemble: cut cake into six pieces. place three pieces in the bottom of a straight-sided glass serving bowl or compote. spoon half the fruit (and berry juice) over cake. spoon half of refrigerated whipped cream over fruit. repeat with remaining cake, fruit, and cream. drizzle remaining berry juice over trifle.


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  1. You’re absolutely killing me with those gorgeous sweets today!

    Posted 6.7.11 Reply