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  • The Australian Women’s Weekly Food

    Holiday feast

    Nov 10, 2019 8 minutes

    ROSY PEACH & PANETTONE TRIFLE

    PREP + COOK TIME 1 HOUR (+ SETTING) SERVES 10

    2 vanilla beans
    1 cup (220g) caster sugar
    1 teaspoon rosewater
    1 litre (4 cups) water
    6 (1kg) large peaches
    12/3 cups (400ml) cranberry juice, approximately
    5 titanium (25g) gelatine leaves
    4 eggs, separated
    500g mascarpone
    ½ cup (125ml) coffee flavoured liqueur
    ½ cup (110g) caster sugar, extra
    ½ cup (125ml) strong coffee (see notes)
    ¼ cup (60ml) sweet Marsala wine
    500g panettone
    11/3 cups (100g) flaked almonds, toasted whipped cream, silver cachous and raspberries, to decorate

    1 Rub vanilla beans between your fingertips, then split in half lengthways. Place in a large saucepan with sugar, rosewater and the water. Bring to the boil, stirring, until sugar has dissolved. Reduce the heat to a simmer.

    2 Lightly score peaches at the base along their natural groove. Lower peaches into simmering syrup (in batches if necessary) and cover with a piece of crumpled baking paper. Simmer for 5 minutes, rolling the peaches over halfway through cooking time if they are not completely covered by syrup. Test if the fruit is ready by inserting a skewer into the flesh – it should give but not be too soft. Remove peaches with a slotted spoon to a bowl. When cool, remove and discard skin. Cut peaches into thick wedges. Pour over ¼ cup (60ml) of the syrup. Cover with plastic wrap and refrigerate until required.

    To make the jelly, bring the remaining syrup to the boil

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