PEACH-BLUEBERRY TRIFLES WITH VANILLA SAUCE

Trifle is such an elegant dessert.  The traditional version of trifle originated in England in the 18th century.  Normally it is made in a large trifle dish, but I like making them in individual dishes.

           

                                           

Vanilla Sauce - Crème Anglaise

2 cups half-&-half or heavy cream

6 T granulated sugar
3 large egg yolks, well beaten 
1 t pure vanilla extract
1 T good quality Brandy (optional)    

In a saucepan over medium heat, heat the half-&-half or cream to just below boiling.  Do not boil.  Remove from heat and whisk in the sugar until dissolved.

Slowly whisk in the beaten egg yolks.

Return pan to heat and stir over low heat until mixture thickens and coats the back of a spoon.

Remove from heat strain sauce through a fine mesh strainer into a bowl or gravy boat, cover and chill up to 24 hours before using.

Remove from fridge, stir in vanilla and Brandy, if using.

Keep cold until ready to serve.

Triffles

4 peaches, peeled and cut into slices

2 cups blueberries

¼ cup granulated sugar

Place fruit in a bowl and gently stir in sugar.

Cover and set aside

½ store-bought pound cake (I use Sara Lee), cut into cubes

1 cup heavy whipping cream, whipped with 1 T confectioners' sugar

To Assemble

Spoon some of the vanilla sauce on the bottom of each cup.

Top with a spoonful of fruit mixture (save 18 blueberries, for garnish) and half of cake cubes.

Repeat once more.  

Finish with vanilla sauce, cover, and refrigerate at least 1 hour.

Before serving, add a dollop of whipped cream to the top, 3 blueberries, and serve.

4 to 6 servings (depending upon size of your dishes)