I really love your peaches.
Want to shake your treeeeeeeeeee.
The Peach Festival was quite, um, peachy.
Actually, it was quite hot.
I stayed under a tent for the entire day.
Right after I dropped of my entry for the dessert contest, that is.
There were only three other entries when I made the drop an hour before the contest closed.
The odds were lookin’ good.
I have no problem winning by default.
Except I didn’t win.
You might say I was disappointed.
You might even say I was triflin’.
I spent the entire month of July creating this recipe and it certainly was a challenge.
I think I ate cake for breakfast for four straight weeks.
But it was worth it.
This dessert starts with a layer of moist cardemom cake and then gets topped with a peach and amaretto filling. The final layer is a mixture of ooey, gooey caramel and cinnamon glazed pecans.
PEACH PRALINE TRIFLE
For the cake:
1/2 cup non-dairy butter
1/2 cup sugar
1/2 cup peach puree
2 tablespoons amaretto liqueur
1 1/2 cups cake flour
2 1/2 teaspoons baking powder
1 teaspoon ground cardamom (reduce to 1/2 tsp for more less spicy flavor)
1/2 teaspoon salt
Pre-heat oven to 350 degrees.
Cream non-dairy butter and sugar for 5-7 minutes.
Add peach puree and liqueur and mix well.
Add flour, baking powder, cardamom, and salt.
Stir just until combined.
Pour batter into an 8 inch cast iron skillet and bake for 25-30 minutes.
Crumble cake into bite sized pieces and set aside.
For the peach filling:
4 peaches, skin removed, then diced
2 tablespoons sugar
2 tablespoons maple syrup
2 teaspoons arrowroot powder
1 teaspoon amaretto liqueur
Add diced peaches, sugar, maple syrup and arrowroot powder to a saucepan over medium heat. Bring just to a boil and filling starts to thicken (about 5-7 minutes).
Remove from heat and add liqueur.
For the praline:
3 tablespoons non-dairy butter
1/2 cup brown sugar
1/2 cup maple syrup
1/2 cup peach puree
1/2 teaspoon cinnamon
1 cup prepared cinnamon glazed pecans, chopped
Combine non-dairy butter, brown sugar, maple syrup, peach puree and cinnamon in a small saucepan over medium heat. Cook until it reaches a dark amber color (this happens pretty quickly-about 3 to 5 minutes).
Remove from heat and add chopped pecans.
Layer six half-pint mason jars half-way with cake. Add a spoon-full of peach filling.
Top with a spoon-full of praline.
Even though I didn’t win, I’m grateful for the experience.
If only because I’m the middle of a month long gratitude challenge.
Every night before bed, I record at least three things in my gratitude journal that I am grateful for.
Today I am grateful for:
1. Fresh, local peaches
2. That the judges were much kinder to me this year.
3. That I bought myself this consolation prize.
I’m excited to get outfitted for this bike.
Meaning putting a big ol’ basket on the back.
So I can carry all my peaches home from the orchard.
Now that’s a winning idea.
I think I’m finally on my way to inner