Pluot-Amaretti Trifle

Pluot-Amaretti Trifle
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  • 1 cup sliced, toasted almonds
  • 1 cup chilled heavy cream
  • 2 (7-ounce) packages amaretti or other crisp almond cookies, broken into large pieces
  • 4 cups "Vanilla Bean Custard":/recipes/12050
  • 1 ½ pounds pluots, pitted and thinly sliced (about 5 cups)
  • 1 tablespoon granulated sugar
  • 3 tablespoons orange-flavored liqueur, such as Cointreau

Whisk together liqueur and sugar in a large, nonreactive bowl until well combined. Add pluots and toss to coat. Set aside for 10 minutes to macerate. Drain pluots and reserve juices separately. Place a clean whisk and a large, clean glass or metal bowl in the freezer. Use a 3-quart glass dish...

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