Fresh Peach Trifle

Peach Jelly:
1 cup (250ml) boiling water
1/4 cup caster sugar
1 tablespoon gelatin
1 cup (250ml) peach nectar

Step 1:
Peach Jelly: Combine water, sugar and gelatin in large heatproof bowl; stir until sugar and gelatin are dissolved; stir in nectar. Pour mixture into 20cm x 30cm lamington pan; refrigerate about 2 hours or until set. Chop jelly coarsely.

Custard:
1/4 cup (30g) custard powder
1/3 cup (75g) caster sugar
3 cups (750ml) milk

Step 2:
Custard: Blend Custard powder and sugar with a little of milk in medium pan until smooth; stir in remaining milk. Stir over heat until mixture boils and thickens. Covers surface of custard with plastic wrap; refrigerate until cold.

Almond Topping:
1 1/4 cup (100g) flaked almonds
30g butter
1/4 cup (55g) caster sugar

Step 3:
Almond Topping: Cook almonds and butter in medium shallow pan, stirring, until butter is melted. Add sugar; cook, stirring, until sugar is dissolved and almonds are browned. Quickly spread mixture onto baking paper-lined oven tray; cool.

To Assemble:
350g sponge cake
3/4 cup (180ml) orange juice
6 medium (1kg) peaches, sliced
300ml thickened cream, whipped

Step 4:
Cut sponges into cubes. Place half the sponge in 3.5l (14-cup) capacity dish. Drizzle with half the juice, top with half the jelly peach, 1/3 of the peaches and half the custard. Repeat layers. Top with cream, remaining peaches and Almond Topping.

*Short-cut Secrets:
1. To make this recipe even more quickly, you can use a 85g packet of jelly crystals; follow packet directions, using 2 cups water.
2. If you use canned peaches, you will need an 850g can plus a 425g can of peach slices. Use the large can in the trifle and the small can as decoration.
3. Instead of making the Almond Topping, you can top the trifle with coarsely chopped nut brittle or toffeed almonds.

Tips:
1. This recipe would also be delicious using fresh apricots or nectarines.
2. Trifle can be made a day before serving. Decorate just before serving.
3. If you prefer, use reduced-fat or skim milk in the custard and a low-fat flavoured fromage frais or yogurt in place of cream. Top with a few toasted flaked almonds.
4. The trifle is not suitable to freeze. Custard is suitable to microwave.

I can't remember from where I got this recipe but it is nice. Thanks to whom who create it.