Grilled Peach Trifle
More From Southern Living BBQ on Tour
Other Time: 2 Hours, 10 Minutes
- Parchment paper
- 1 (16-oz.) package DUNCAN HINES Angel Food Cake Mix
- Vegetable cooking spray
- 8 firm, ripe peaches, peeled and halved
- 1/2 cup peach preserves
- 1 (16-oz.) package fresh blueberries, divided
- 2 to 3 Tbsp. granulated sugar
- 1 tablespoon chopped fresh mint
- 1 tablespoon lemon juice
- 1 cup whipping cream
- 1/2 teaspoon lemon juice
- 1/4 cup powdered sugar
- Preheat oven to 350°. Line a 13- x 9-inch pan with parchment paper. Prepare angel food cake batter according to package directions. Pour batter into prepared pan.
- Bake at 350° for 30 to 33 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan to wire rack, and cool completely (about 30 minutes).
- Meanwhile, coat cold cooking grate of grill with cooking spray, and place on grill. Preheat grill to 350° to 400° (medium-high) heat. Coat peaches with cooking spray, and grill, without grill lid, 2 to 4 minutes on each side until tender and slightly charred. Remove from grill, and let cool 5 minutes; cut into large pieces.
- Microwave preserves in a large microwave-safe bowl at HIGH 30 to 45 seconds or until melted. Toss peaches and 1 1/2 cups blueberries with warm preserves. Stir in granulated sugar and next 2 ingredients.
- Invert cake onto a cutting board. Carefully remove parchment paper, and discard. Trim and discard edges of cake. Cut cake into 32 equal pieces.
- Beat whipping cream and lemon juice at medium speed with an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form.
- Arrange about one-third of cake pieces in a 3-qt. trifle dish. Top with one-third of peach mixture. Repeat layers twice. Top with whipped cream. Cover and chill 1 hour. Top with remaining 1/2 cup blueberries just before serving.
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