
Ingredients
Fruit Filling:
- 3 ½ lb nectarines, halved, pitted and cut into ½" wedges
- ¼ c honey
- 2 tbsp fresh lemon juice
Lemon Cream:
- 1 quart The Fresh Market Heavy Whipping Cream
- 1 tbsp sugar
- 1 tsp vanilla extract
- 1 jar The Fresh Market Lemon Curd
- 2 The Fresh Market French Vanilla Pound Cakes, cubed
For garnish (optional):
- Desired amount of fresh nectarine slices, crushed pistachios, mint, fresh raspberries
Directions
Preheat oven to 400 degrees. Place nectarine slices, honey and lemon juice in a large bowl and toss to coat. Spread mixture evenly in one layer on rimmed roasting pans and roast for about 15 minutes, until caramelized and juicy. Transfer fruit and accumulated juices to a bowl and let cool.
Pour heavy whipping cream into a chilled stainless steel bowl. Beat with an electric hand mixer on high speed until the cream begins to thicken. Add sugar and vanilla and continue to beat until stiff peaks form. Gently fold in lemon curd a little at a time until fully incorporated.
To assemble the trifle, add a singer layer of pound cake to the bottom of a large trifle dish, cover with nectarines and then lemon cream. Repeat to make 3 or 4 more layers, finishing with a layer of lemon cream on top. Garnish with fresh nectarine slices, crushed pistachios, mint and fresh raspberries, if desired.
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Recipe Ratings and Reviews
I love the nectarines paired with lemon curd and cream. Light, and very summer!!
I made this Truffle & it was excellent. The whipping cream & jar of Lemon creme was perfect.I would not change anything in this recipe. The texture and sweetness was just right. Beautiful for Company !! I will make it again. I took several photos of it and put it on my facebook.
Love this recipe!! Only thing I’d do differently is maybe just 3/4 jar of the lemon curd. The whole jar took away from the tangerine so couldn’t taste it as much. Other than that I loved it!!!
Very light dessert for summertime picnics and church gatherings.