Saffron Poached Apricot Almond Trifle

Saffron Poached Apricot Almond Trifle for picnicIn keeping with our Colonial English, Polo Picnic theme, we arrive at this Saffron Poached Apricot Almond Trifle for dessert. The saffron, cardamom, almond and apricot flavors all nod to the Persian and Indian origins of polo. The flavors blend and meld and enhance each other. Each flavor is subtle but distinctive with lots of earthy, savory, floral and sweet notes to delight your pallet. Even though there’s a plenty of Eastern flavors present throughout the dessert, a classic English trifle? Well, it doesn’t get much more English than that. I know what you’re thinking, “A trifle, at a picnic?” I’ll admit that hauling the glass trifle bowl out on a picnic is a bit of a chore, but it’s go gorgeous, I deemed it “worth it,” and you might too. That said, I had a small band of merry helpers; if you aren’t up for all that, a large clear plastic bowl with a lid works rather well in a pinch. Just keep the Saffron Poached Apricot Almond Trifle on the drink ice until you’re almost ready to serve. The delicate spongey cake, creamy custard, and brandy laced fruit make this Saffron Poached Apricot Almond Trifle the perfect cool down after some spicy Salmon Burgers with Curry Mayo. The Saffron Poached Apricot Almond Trifle is elegant an unexpected, even at my untraditional Polo Picnic.

Saffron Poached Apricot Almond Trifle
Serves 12
Saffron Poached Apricot Almond Trifle is a creamy, cool, and elegantly decadent dessert that pairs almond cake with apricots and custard for a polo picnic.
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Prep Time
1 hr
Cook Time
50 min
Total Time
1 hr 50 min
Prep Time
1 hr
Cook Time
50 min
Total Time
1 hr 50 min
799 calories
91 g
196 g
39 g
9 g
21 g
317 g
315 g
61 g
0 g
17 g
Nutrition Facts
Serving Size
317g
Servings
12
Amount Per Serving
Calories 799
Calories from Fat 349
% Daily Value *
Total Fat 39g
61%
Saturated Fat 21g
103%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 13g
Cholesterol 196mg
65%
Sodium 315mg
13%
Total Carbohydrates 91g
30%
Dietary Fiber 1g
4%
Sugars 61g
Protein 9g
Vitamin A
55%
Vitamin C
8%
Calcium
22%
Iron
13%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
poached apricots
  1. 15 cardamom pods
  2. 2 cups dry white wine
  3. ¾ cup sugar
  4. 1 ½ tablespoons fresh lemon juice
  5. ¼ teaspoon saffron threads
  6. pinch sea salt
  7. 1 cup dried apricots
cake
  1. 1 cup amaretti (cookies)
  2. 1 sponge cake; in ½ inch cubes*
jam brandy mixture
  1. ½ cup brandy
  2. ½ cup apricot jam (room temperature)
  3. ¾ cup (approximate) poaching liquid from apricots
vanilla custard
  1. ½ teaspoon vanilla paste (or use a vanilla pod to infuse or vanilla extract)
  2. 2 cups whipping cream
  3. 2 cups milk (I used 1%)
  4. 6 egg yolks
  5. ½ cup granulated sugar
whipped topping
  1. 2 cups heavy whipping cream
  2. 2 tablespoons jam brandy mixture
  3. ¼ cup granulated sugar
  4. fresh apricots, nectarines, or peaches for garnish
Instructions
  1. Over medium heat in a small or medium sauce pan add cardamom pods, white wine, sugar, lemon juice, saffron and salt. Bring to a simmer. Add the apricots.
  2. Reduce temperature and cover.
  3. Cook until softened and remove from heat to cool**. To cool faster, pull the apricots out of the liquid and set aside.
  4. Add the jam and the brandy to the warm poaching liquid and whisk until consistent. If you need to reheat a little that’s fine.
  5. Remove from heat and let cool.
  6. Reserve one of the whole poached apricots.
  7. Rough chop the remaining apricots.
  8. Crumble the amaretti into a glass bowl.
  9. Sprinkle half of the chopped apricots over the amaretti.
  10. Drizzle half of the jam brandy mixture on the amaretti.
  11. Spread the cubed sponge cake over the top.
  12. Spoon on the rest of the apricots and all but 2 tablespoons of the liquid over the cake. Saffron Poached Apricot Almond Trifle prep-2
  13. Cover and refrigerate until you’re ready to complete the assembly.
  14. For the custard, put the cream and milk in a medium sauce pan and heat until almost boiling. Remove from heat and add the vanilla. If you’re using a vanilla pod you’ll want to let it infuse for 10-20 minutes.
  15. Beat the yolks and sugar in a medium bowl.
  16. Add ½ cup of the milk/cream mix and whisk until smooth. Add another cup of the milk and mix well. Add the remaining milk and add back into the sauce pan.
  17. Cook over a low heat and whisk frequently until thick enough to coat the back of a spoon. Don’t let it boil.
  18. Pour into the bowl, cover, and let cool (if you’re speeding this along, 20 minutes in the freezer followed by some time in the fridge works well.
  19. To assemble, spoon the custard over the apricots and cake. Cover and put back in the fridge.
  20. Add the final 2 cups of heavy whipping cream to a mixing bowl. With an electric mixer, beat until it holds its shape, gradually adding the granulated sugar.
  21. When soft peaks for, beat in the 2 tablespoons reserved jam brandy mixture and mix until firm but still cream.
  22. Spoon the cream over the trifle.
  23. Center the reserved apricot. Surround the edged of the bowl with slices of stone fruit. Check out all those gorgeous layers. Saffron Poached Apricot Almond Trifle side shot
Notes
  1. *preferably almond- I make a Swedish almond cake that’s REALLY easy
  2. **You may have noticed this is the same poaching liquid from my Saffron Poached Pear Cakes. I used it since I had some already in the fridge from last time I made the cakes. And this is why I never throw anything away… 
  3. You can make the cake, poached apricots, and custard a day ahead and assemble the day you instead to serve the trifle. In fact, many trifles are made a day ahead and refrigerated so the flavors really absorb together. I encourage that for both of my tiramsu recipes, however, I like this made day of because I like the cake to have a little integrity. If you do make ahead, don’t add the custard or whipped cream until the day of.
beta
calories
799
fat
39g
protein
9g
carbs
91g
more
Dirty Laundry Kitchen https://www.dirtylaundrykitchen.com/

Comments

Saffron Poached Apricot Almond Trifle — 12 Comments

  1. I love the Indian spices you used. I have a pantry full of them plus you made my favorite dessert, trifle, that reminds me of my childhood.

  2. Pingback: Swedish Almond Loaf Cake