Plumcot Tipsy Trifle

by Nancy Buchanan on August 1, 2014

Plumcot Tipsy Trifle 1 Plumcot Tipsy Trifle I was going to say that I’ve got another “lazy” dessert for you – but my friend Jane over at The Heritage Cook said that I was just being “smart”- so today I’ve got a”smart” dessert for you – A Plumcot Tipsy Trifle!

Ok, it’s not a traditional “trifle” – there isn’t loads of whipped cream – but it’s summer and when it’s this hot, tons of cream just doesn’t do it for me – unless of course it’s frozen… but that’s a whole ‘nother thing as they say. But making ice cream takes a little work, and as I said I’m lazy  er.. smart. So no ice cream today :cry:  Besides, when you have plumcots as beautiful, juicy and sweet as these from Melissa’s Produce, you  don’t want to go and bury them under a pile of cream- but doused with a little high quality booze??? Yessss!!!!!

Plumcot Tipsy Trifle 2 Plumcot Tipsy Trifle

I said this was a “smart” dessert and it is… especially if you are grilling! All you need is some angel food cake (purchased from the grocery store works for  me), some of these luscious plumcots from Melissa’s Produce, some Chambord or Cointreau (yeah, you are going to need the good stuff for this!) and a “little” whipped cream and marscapone cheese… oh, and some toasted almonds are a nice touch as well but if you don’t like almonds, pecans would work as well.

Plumcot Tipsy Trifle 3 Plumcot Tipsy Trifle

What makes this recipe work  – and makes it “smart” – well, aside from the plumcots, is grilling the angel food cake!  The heat not only adds texture but also caramelizes the sugars, deepening the flavor of the angel food cake – making this an ideal dessert for lazy evenings around the grill!

Plumcot Tipsy Trifle

Prep Time: 15 minutes

Cook Time: 3 minutes

18 minutes

Yield: 4 servings

Ingredients

  • 6 Melissa's Produce Plumcots
  • 8 large slices angel food cake
  • 3 Tbsp. Chambord or Cointreau
  • 1/2 cup whipped cream
  • 1/2 cup marscapone cheese
  • 2 Tbsp. powdered sugar
  • 1 tsp. vanilla extract
  • 1/4 sliced almonds (I used the honey roasted ones from Trader Joes)

Instructions

  1. Slice the plumcots into 1/4 inch slices. Put into a bowl and drizzle with the Chambord or Cointreau.
  2. In another bowl, combine the whipped cream, marscapone, powdered sugar and vanilla.
  3. Place the angel food slices on the grill over medium heat. Grill for 3 - 4 minutes per side. Remove from grill and cut into 1 inch pieces. If you don't have a grill, you can also place the slices under the broiler.
  4. To assemble: layer the angel food cubes and plumcot slices in a large goblet or a bowl. Top with a dollop of the marscapone and whipped cream mixture. Garnish with the sliced almonds. Serve.
 Plumcot Tipsy Trifle

 

 

 

 

{ 1 comment }

Fresh Fruit Cake

July 25, 2014

People who know me  probably would be shocked to hear this – I think – but I’m lazy. Yup – if there is an easy way to do something, I am all over it. Especially […]

Shrimp and Mint Summer Rolls

July 17, 2014

I’ve probably said it before, but I truly love what I do.  I love meeting people as  crazy passionate about food as I am. So, when Melissa’s Produce invited me to the  launch party for […]

Tri Tip Salad with Bloody Mary Salsa

July 9, 2014

 My grill has been working overtime this summer, has yours?  Lately, I’ve been throwing anything and everything on the grill and so I am always trying to come up with new dishes . With three […]

Zucchini Bruschetta with Pepper Relish

Thumbnail image for Zucchini Bruschetta with Pepper Relish July 2, 2014

A couple of week’s ago, I posted this Lemongrass and Pepper Cooler from Melissa’s Produce new  book, The Pepper Cookbook! Leafing through the pages  of  The Pepper Cookbook started the creative juices flowing.. and the […]

Lychee Cosmopolitan

June 20, 2014

Nope, there isn’t a drop of cranberry juice in this cocktail – so, just wanted to put that out there first thing.  So, how in the world can I possibly classify this Lychee Cosmopolitan as […]

Apricot and Arugula Salad

June 16, 2014

“Schools out for summer!”… Oh, happy day! I love teaching… and I’m always a little sad to see my students go… but I am also more than excited to have a little more free time […]

Mint, Coriander and Honey Kebabs

June 10, 2014

I am a little embarrassed to admit this but I have a crush… a food crush to be exact. And who is the object of said crush??  Yottam Ottolenghi, the genius behind the eponymous food […]

Lemongrass Ginger Cooler

June 2, 2014

Sweet, salty, bitter, sour and umami -  otherwise known as the 5 basic “tastes”  and the foundations of flavor. Although it’s  technically not a “taste” I would add one more – “spicy” or “heat” – […]