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White Peach, Ginger and Riesling Trifle

8 portions

Ingredients for Ginger Sponge Cake:

  • 6 eggs
  • 7 oz. granulated sugar
  • 6 oz. flour
  • 8 tbsp. The Perfect Purée Sweet Ginger, thawed
  • 6 oz. butter, melted
  • salt to taste

Method for Ginger Sponge Cake:

1. Prepare a 10″ cake pan with butter and flour.
2. Sift the dry ingredients into a bowl.
3. Whisk whole eggs, The Perfect Purée Sweet Ginger and sugar over a double boiler until sugar is melted — about 100°F, warm to touch
4. Place the mixture in the mixing bowl and whisk at a high speed until the mixture takes on as much air as it can. If it starts to recede, turn off the machine.
5. Immediately fold in sifted dry ingredients, then the melted butter until the mixture is smooth and combined.
6. Bake at 350° F for 25 minutes or until golden brown.
7. Let cool then cut in 1″ cubes.

Ingredients for Riesling Syrup:

  • The Perfect Purée White Peach Puree, thawed
  • 2 bottles dry riesling, 750 ml. each
  • ½ cup honey
  • 1 tbsp. The Perfect Purée Lemon Zest, thawed
  • ½ vanilla bean
  • 1 pinch salt

Method for Riesling Syrup:

1. Bring to a boil the dry riesling, honey, The Perfect Purée Lemon Zest, vanilla, and salt.
2. Reduce the liquid until to 1 ¼ cups. Cool.
3. Blend together the 4 cups of the The Perfect Purée White Peach Puree, with ½ a cup of the riesling mixture. Hold chilled.
4. Reserve ¼ cup of the liquid for the riesling cream and ½ cup of the liquid for assembling the Trifle.

Ingredients for Riesling Cream:

  • 2 bottles dry riesling, 750 ml. each
  • ½ cup honey
  • 1 tbsp. The Perfect Purée Lemon Zest, thawed
  • ½ vanilla bean
  • 1 pinch salt

Method for Riesling Cream:

1. Whip cream to soft peaks.
2. Add sugar and whip until stiff.
3. Slowly add ¼ cup of the riesling syrup.
4. Hold chilled for the assembly of the dessert.

To Assemble:

  • 4 cups The Perfect Purée White Peach Puree and riesling mixture
  • 6 cups riesling cream
  • ½ ginger sponge cake, cut in 1″ cubes
  • 8 16 oz. red wine glasses or narrow glass bowls
  • ½ cup riesling syrup

Method for White Peach, Ginger and Riesling Trifle:

1. In the large glass dish or red wine glass first spoon in ¼ cup of the riesling cream in the bottom of the glass.
2. Place ½ cup of the diced ginger sponge cake on top.
3. Drizzle 1 tbsp. of the riesling syrup over the cake.
4. Place ¼ cup of The Perfect Purée White Peach Puree and riesling mixture on top.
5. Repeat another layer of riesling cream, ginger sponge cake, riesling syrup, then The Perfect Purée White Peach Puree.
6. Finish with a dollop of riesling cream and serve.

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