You Can Take Comfort in Eating This Peach Trifle

OK, the dishes are put away, the tablecloths and napkins are in the washing machine, it's time to take a break and BLOG! Last night we had a party here for about 20 people. I did not know most of the people that came, so I was a little nervous about the whole evening. I wanted a menu that was easy and yummy, we decided to go with something I am very comfortable with: a Georgia Theme featuring a Low Country Boil.

During the 26+ years my husband spent with the military, we were very lucky to be able to spend 4 1/2 years in Georgia. We stayed 2 1/2 years in Columbus, which is about 90 minutes south of Atlanta and 2 years in Hinesville, located about 30 minutes south of Savannah. While Columbus and Atlanta are nice, I must admit, if we had not decided to settle in the Tampa, FL area, Savannah would have suited me just fine. There is just something so welcoming about Savannah and its Historic District with dotted with Spanish-moss-swathed squares and surrounded by beautiful southern style homes. It is magical city where history meets the modern world and both meld together so wonderfully. But to me, the best part of Savannah is the southern hospitality of the people and, of course, the food! I love the laid-back approach to large gatherings in the "Low Country", since it reminds me a lot of growing up in Maryland.

In Maryland, an afternoon with family and friends centered around s a bushel of steamed crabs dumped in the middle of a newspaper-covered table! Sadly, I have to admit that this is not my picture, it is from the Old Bay website. With a bushel of crabs running well over $150 and being next to impossible to find in our area, I was forced to borrow a picture.

In Savannah, the setting is very similar with one key exception: instead of a pile of blue crabs, a savory pot of low country boil is spread across the a newspapered table and everyone digs in. Last night, I did not want to go quite that casual, so we skipped the newspaper and dumped our blend of red potatoes, chicken thighs, sweet onions, lemons, corn, sausage and shrimp boiled in a mixture of beer and Old Bay into large bowls! Everyone grabbed a plate and dug in! After dinner, dessert featured a coconut creme pie that someone was kind enough to bring and one of my favorites: Fresh Peach Trifle, the Southern Way. We had a great time last night, and the best part this morning was the very few dishes left to clean!

Fresh Peach Trifle, the Southern Way

For this recipe, I take one of my favorite easy-to-make cakes, and make it peachy keen! The first thing to do (and this can be done the day before) is to make a Southern Comfort Cake, a very moist and tasty treat! I would imagine that this cake would freeze well, but to be honest, we have never had any left to try it. Sometimes it disappears before I even make the trifle!

For the Cake:

Combine all of the cake ingredients. Pour into a greased and floured 10-inch tube or 12 cup bundt pan. Bake at 325° for 1 hour.

To make the glaze, melt butter in saucepan and stir in water and sugar. Boil for 3 minutes, stirring constantly. Remove from heat and stir in the Southern Comfort.

When cake is done, set it on rack to cool for a few minutes. Invert on serving plate and remove from pan. Prick the top of the cake and immediately drizzle and brush half of the glaze evenly over the top and sides. Reserve half of the glaze. After the cake has cooled completely, reheat the leftover glaze and brush it evenly over cake. Cover till ready to enjoy, just the way it is or in a trifle.

To make Southern Comfort Peaches:

First, peel and slice 2 peaches (feel free to refer to my post on July 27, Peachy Keen for any easy way to do this). In a large skillet, bring the peaches, 1/4 cup of brown sugar, 1 1/2 ounces of Southern Comfort, 1 1/2 ounces of water and 2 1/2 teaspoons of vanilla extract to a simmer. Lower the heat and simmer for about 5 minutes until the liquid turns into a thick syrup.

To make fresh whipped cream:

Using an electric mixer, whip about 1 cup of heavy cream with up to 3 tablespoons of sugar until soft peaks form. You can use table sugar, but I find that confectioner's sugar or superfine sugar dissolves better, resulting in a less "gritty" whipped cream.

To assemble individual trifles, layer thin slices of the cake with whipped cream and peaches and repeat layers, ending with extra whipped cream and a sprinkle of chopped toasted pecans. This trifle can also be assembled in a large trifle bowl by doubling the peaches and the whipped cream. Of course, you'd also have to use more of the cake, but I warn you, this leaves you with less yummy cake to snack on! Enjoy!