Thes individual trifles are made with a layer of store-brought sponge cake, creamy vanilla yoghurt, in-season poached stone fruits and a little of the poaching syrup to moisten cake. Top the Poached Stone Fruit Breakfast trifles off with fresh raspberries and enjoy.
Poached Stone Fruit Breakfast Trifles Recipe
Serves 8
Ingredients:
2½ cups dessert wine
½ cup caster sugar
2 vanilla beans, split and scraped
2 peaches, halved and stones removed
4 apricots, halved and stones removed
2 cups thick vanilla yoghurt
2 tbsp honey
1 double unfilled sponge cake, store-bought
250g raspberries, to serve
Method:
Place wine, sugar, and the seeds of 1 vanilla bean in a saucepan over medium heat and stir until sugar dissolves.
Add peaches and apricots and simmer for 5 minutes, or until tender. Let cool in syrup and refrigerate until ready to use.
Place yoghurt, remaining vanilla-bean seeds, and honey in a bowl and mix to combine.
To serve, trim cake and cut into rounds big enough to fit into the bottom of your serving glasses. Spoon in a little of the poaching syrup to moisten cake. Add yoghurt, then poached fruit, and top with raspberries.
