This peach really needs little dress it up for dessert; I find it cruel to alter their flavor by baking them in a cobbler. Instead, for special occasions I prefer to use them in dish that displays their raw flavor. While back in sweet home Alabama, I made this trifle tweaked from a Cooking Light recipe that blends the juices from the peaches a with a light, creamy custard as well as cake.Peach Trifle
5 cups sliced peeled ripe peaches
4 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1 1/3 cup granulated sugar
4 tablespoons cornstarch
1/4 teaspoon salt
6 large egg yolks
3 1/3 cups 2% reduced-fat milk
2 cups evaporated fat-free milk
1 teaspoon vanilla extract
1 pounds cake, sliced (I bought mine from Whole Foods.)
Combine peaches, brown sugar, and cinnamon, tossing well to combine; let stand at room temperature 30 minutes.
Combine granulated sugar, cornstarch, salt, and egg yolks in a medium bowl, stirring with a whisk until smooth.
Heat milks in a medium, heavy saucepan over medium-high heat to 180° or until tiny bubbles form around edge (do not boil). Gradually add hot milk mixture to sugar mixture, stirring constantly with a whisk.
Return the milk mixture to saucepan. Cook mixture over medium heat 2 minutes or until thick and bubbly, stirring constantly. Remove from heat, and stir in vanilla extract.
Spoon the custard into a small bowl. Place the bowl in a large ice-filled bowl for 15 minutes or until the custard is cool (which was significantly longer for me), stirring occasionally. Remove bowl from ice.
Arrange 1/4 pound cake slices in a single layer on the bottom of a trifle bowl. Spoon 1/4 of the peach mixture over cake. Spread 1/4 of custard over peach mixture. Repeat for 3 more layers of each, finishing with the custard. Cover and refrigerate 4 hours or overnight.