Easy peach yogurt trifle (with candied almonds)
Super easy and quick glass dessert! This yogurt, peaches, and almonds trifle recipe is super fresh and takes only a few ingredients.
Ingredients
- 3 peaches with peel
- 2 tablespoons granulated sugar
- 2 tablespoons unsalted butter (28gr)
- 1/2 orange juice
- 1 cup full-fat natural yogurt
- 1 cup cream
- 2 tablespoons sugar
For the candied almonds
- 3,5 ounces almonds (100gr)
- 1/2 cup sugar (100gr)
- 100 ml water
Instructions
For the peaches:
- Cut the peaches into eights (with peel).
- Heat a skillet over medium heat. Pass the peach slices through the sugar and immediately brown in the hot pan.
- Turn de peaches with a kitchen clamp and add the butter. When the butter is melted add the orange juice to make a sauce. Reduce 3 minutes more on the fire.
- Let cool the peaches at room temperature.
For the yogurt cream:
- Mix the natural yogurt, cream, and 2 tablespoons of sugar in a medium bowl and beat with a hand mixer until stiff. Set aside.
For the candied almonds
- Place the almonds on a baking sheet and toast in the oven (350F). Let cool.
- In a deep saucepan bring to boil the sugar and water for five minutes until a syrupy consistency is formed.
- Remove from heat and add the almonds. Stir constantly with a wooden spoon until sugar crystalizes and covers the almonds. They should be white and dry.
Dessert assembly
- Place 3 or 4 peach slices per glass/cup. Add a few tablespoons of yogurt cream and end up with a few strings of peach sauce and candied almonds or sliced toasted almonds.
Notes
- You can prepare the yogurt cream, peaches, and almonds in advance and assemble the trifle when ready to serve. Keep the cream and peaches covered in the fridge.
- Keep leftovers covered in plastic wrap in the fridge for up to 3 days. It's better to separate the peaches and almonds from the cream.