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
For the peaches
- 3 peaches
- 2 tablespoons granulated sugar
- 2 tablespoons unsalted butter (28gr)
- 1/2 orange juice
For the yogurt cream
- 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:
- Slice the peaches (eights) and roll them in sugar. Heat a skillet over medium heat and brown the slice peaches in the hot pan. Turn de peaches with a kitchen clamp and add the butter. When the butter is melted add the orange juice. Heat for about 3 minutes more until syrup forms. Let cool at room temperature.
For the yogurt cream:
- Place the natural yogurt, cream, and 2 tablespoons of sugar in a medium bowl, and beat with a hand mixer until thick.
For the candied almonds
- Place the chopped almonds on a baking sheet and toast in a medium oven (350°F). Let cool.
- In a deep saucepan bring to boil the sugar and water for five minutes until a syrup form. Remove from heat and add the almonds. Stir constantly with a wooden spoon until the sugar crystalizes and cover the almonds, they should be white and dry.
Dessert assembly
- Place 3 peach slices per-cup and add 2 to 3 tablespoons of yogurt cream. End up with strings of peach sauce/syrup and candied 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.