This was my experiment a few weeks ago. It is a great fall treat and serves a crowd. You can also make this in individual dessert dishes.
7 large Apples (Pink Lady)
Peel and dice apples into ¼ by ½-inch slices. Place in 2 ½ quart bowl. Add:
1 teaspoon cinnamon
⅛ teaspoon nutmeg
½ cup brown sugar
1 cup granulated sugar
Cook in microwave oven for 13 minutes. Drain and reserve juice. Chill apples.
Apple basting sauce
Juice from baked apples
1 ½ cups frozen apple juice concentrate
1 cup brown sugar
Put the ingredients in a 4 cup microwave safe container. Cook for 4 minutes, stirring at two minutes. Stir when done and chill.
You only need about ¼ cup of this for the trifle, but you can use the rest for flavoring hot tea or cider.
2 (4 ½ cup serving size) French vanilla instant pudding
3 cups whole milk
2 teaspoons vanilla extract
Beat until smooth. Refrigerate.
2 cups heavy cream
1 teaspoon vanilla extract
½ cup confectioners’ sugar
Whipped cream stabilizer (The amount varies by brand. Mine called for 4 tablespoons per 2 cups of cream.)
Set aside 1½ cup for topping the trifle. Fold the rest into the chilled pudding. Refrigerate.
1½ loaves Sara Lee Family Size pound cake
Trim all the brown outside edges off the cake. Slice the cake into thirds horizontally and then baste all surfaces with the apple basting sauce. Then cut the long cake layers into ½-inch thick “fingers”.
5 ounces Trader Jacques fleur de Sal Caramel Sauce
Layering the trifle:
Start with a layer of the custard. Lay cake fingers over that and then add a layer of the apples. Top that with a drizzle of caramel sauce. Continue in this manner until the ingredients are gone.
Top trifle with a layer of the reserves whipped cream. If desired, you can garnish with chopped pecans or toffee bits.
Yes, it is finally Fall. Put the blanket back on the bed and restock the hot chocolate!
Maryanne is looking soigne in her gorgeous apple red satin gown. She is attending the opera tonight and wishing she was the one singing on stage.