Nectarine & Marsala trifle
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- 5 nectarines
- 1 tbsp caster sugar
- 100ml Marsala
- 100ml white grape juice
- 12 Asda Boudoir biscuits
- 500g pot Asda Extra Special Creamy Custard
- 425ml double cream
- 25g pistachio nuts, roughly chopped
Pre-heat the oven to 190C/170C Fan/Gas 5. Halve the nectarines, then ease out and discard the stones. Put the fruit in a shallow ovenproof dish, hollow-side up, and sprinkle with sugar.
Mix the Marsala and grape juice, and drizzle over the nectarines. Cook uncovered for 15 minutes. Leave to cool, then peel the skin off the nectarines and slice. Put the flesh in a glass serving bowl. Reserve the juice and Marsala.
Break the sponge fingers in half and layer on top of the nectarines, then drizzle over the reserved liquid and allow it to soak in.
Pour on the custard, level the top and chill for 30 minutes.
Lightly whip the cream until it just holds its shape. Spoon evenly over the custard and sprinkle the pistachios on top.
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