Ingredients with Measurements:
- 1 pound fresh peaches, peeled and sliced
- 1/4 cup sugar
- 1/4 cup water
- 1/4 cup bourbon
- 1/4 cup fresh mint leaves, chopped
- 1/2 cup heavy cream
- 1/2 cup Greek yogurt
- 1/4 cup honey
- 1/4 cup Scotch whisky
- 1/2 pound sponge cake, cut into cubes
Special equipment needed:
- Blender or food processor
- Mixing bowl
- Whisk
- Trifle dish or large glass bowl
Step-by-step instructions:
1. In a small saucepan, combine the sliced peaches, sugar, water, bourbon, and half of the chopped mint leaves. Cook over medium heat until the peaches are soft and the liquid has thickened, about 10 minutes. Remove from heat and let cool.
2. In a mixing bowl, whisk together the heavy cream, Greek yogurt, honey, and Scotch whisky until smooth.
3. In a blender or food processor, puree the cooled peach mixture until smooth.
4. In a trifle dish or large glass bowl, layer the sponge cake cubes, peach puree, and cream mixture. Repeat the layers until all ingredients are used up.
5. Cover the dish with plastic wrap and refrigerate for at least 2 hours, or overnight, to allow the flavors to meld.
6. Before serving, garnish the top of the trifle with the remaining chopped mint leaves.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Chilling time: 2 hours or overnight
Temperature:
Refrigerate for at least 2 hours or overnight.
Serving size:
Serves 6-8 people.
Nutritional information:
Calories: 360
Fat: 14g
Carbohydrates: 44g
Protein: 6g
Sodium: 140mg
Sugar: 33g
Substitutions for ingredients:
- Peaches: You can use canned peaches instead of fresh peaches.
- Bourbon: You can use brandy or rum instead of bourbon.
- Scotch whisky: You can use any other type of whisky or omit it altogether.
- Sponge cake: You can use pound cake or angel food cake instead of sponge cake.
Variations:
- Raspberry-Mint Tipsy Laird: Substitute raspberries for the peaches and raspberry liqueur for the bourbon.
- Blueberry-Lemon Tipsy Laird: Substitute blueberries for the peaches and lemon juice for the bourbon.
- Chocolate-Orange Tipsy Laird: Substitute chocolate cake for the sponge cake and orange liqueur for the bourbon.
Tips and tricks:
- Make sure to let the peach mixture cool completely before pureeing it.
- Use a sharp knife to cut the sponge cake into cubes.
- Don't overmix the cream mixture, or it will become too thick.
- You can make this recipe ahead of time and refrigerate it until you're ready to serve.
Storage instructions:
Cover the trifle dish with plastic wrap and refrigerate for up to 3 days.
Reheating instructions:
This recipe is served cold and does not need to be reheated.
Presentation ideas:
Serve the Peach-Mint Tipsy Laird in a clear glass trifle dish to show off the layers.
Garnishes:
Garnish the top of the trifle with fresh mint leaves.
Pairings:
Serve with a glass of iced tea or lemonade.
Suggested side dishes:
This recipe is a dessert and does not require any side dishes.
Troubleshooting advice:
- If the cream mixture is too thick, add a splash of milk to thin it out.
- If the peach mixture is too thin, cook it for a few more minutes until it thickens.
Food safety advice:
Make sure to wash your hands and all utensils before preparing this recipe. Refrigerate the trifle until ready to serve to prevent bacterial growth.
Food history:
The Tipsy Laird is a traditional Scottish dessert made with whisky, cream, and raspberries. This recipe puts a twist on the classic by using peaches and mint.
Flavor profiles:
This dessert is sweet and fruity with a hint of mint and a boozy kick from the bourbon and Scotch whisky.
Serving suggestions:
Serve the Peach-Mint Tipsy Laird as a refreshing summer dessert at your next dinner party.
Related Categories
Cooking Method: N/A
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Region: Scottish
Taste: Fruity, Sweet, Minty, Tart, Refreshing