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Grilled nectarine trifle with cinnamon-spiked sour cream

A summer entertainer.
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15M
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Balance the smokiness of grilled nectarines with the sweetness of spiked cream, then add a splash of sherry for the perfect summer entertainer.

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Ingredients

Method

1.

Make jelly according to packet instructions. Allow to set in a bowl.

2.

Preheat a chargrill or barbecue plate to high. Slice cheeks off nectarines, spray with cooking oil spray, then grill, turning, for 3 minutes or until lightly blackened. Set aside to cool then slice into pieces.

3.

Slice jam rollettes into 4mm-thick rounds to create 10 slices per roll. Brush slices with sherry. Arrange on the inside of four 500ml-capacity tumblers.

4.

Whip cream, icing sugar, vanilla and cinnamon in a large bowl until soft peaks form. Fold in sour cream.

5.

Spoon ¹⁄³ of the cream mixture equally into tumblers. Spoon ½ of the jelly equally into tumblers, then top with ½ of the crumbled meringue and ½ of the nectarine pieces.

6.

Repeat Step 5, then finish with a layer of remaining cream. Serve garnished with almonds and micro mint leaves.

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