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Peach and Lemon Curd Trifle
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Peach and Lemon Curd Trifle

Create these simple yet stunning individual trifles this Christmas. With layers of Wattie's peaches, lemon curd, custard and lady fingers these are our best trifle yet.

Makes 6
Prep Time 15 minutes
Ingredients
2 x 410g cans Wattie's Peaches sliced in light syrup, drained
¾ cup lemon curd
600ml chilled custard
12 savoiarde biscuits (lady fingers)
¾ cup fresh orange juice
6 raspberries or strawberries for garnish

NUTRITION INFORMATION

Avg. Quantity per serve Avg. Quantity per 100g
INGREDIENTS
Made with
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Peaches Sliced in Light Syrup

Grown under the sun in Hawke's Bay orchards and hand-picked, only the finest golden peaches are good enough to be chosen by Wattie's.

Method
Step 1
1. Puree drained Wattie's Peaches in a food processor or blender.
Step 2
2. Mix lemon curd into the custard.
Step 3
3. To assemble dip savoiarde biscuits in orange juice to soften. Push one into the base of 6 serving dishes.
Step 4
4. Spoon over Peach puree. Top with the custard mixture. Repeat the layers finishing with the custard mixture.
Step 5
5. Garnish with fresh berries.
Step 6
Option: Only puree one can of Wattie's Peaches and repeat layers using sliced peaches.
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Servings
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 x 410g cans Wattie's Peaches sliced in light syrup, drained
¾ cup lemon curd
600 ml chilled custard
12 savoiarde biscuits (lady fingers)
¾ cup fresh orange juice
6 raspberries or strawberries for garnish
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