 |
Prep Time: 20 Minutes Cook Time: 480 Minutes |
Ready In: 500 Minutes Servings: 8 |
|
Ingredients:
4 1/2 coarsely chopped peeled ripe fresh peaches (about 1 3/4 lbs) |
2 cups fresh raspberries |
2 cups fresh blackberries |
1/3 cup orange juice |
1/4 cup sugar |
3 tablespoons triple sec or 3 tablespoons other orange-flavored liqueur or 3 tablespoons orange juice |
1 teaspoon grated fresh lemon rind |
1 angel food cake (10 inch round) |
fresh raspberries or blackberry (optional) |
Directions:
1. Combine first seven ingredients in a large saucepan, bring to a boil.
2. Reduce heat, simmer 10 minutes, stirring occasionally.
3. Set aside.
4. Cut cake into 1 inch thick slices; cut each slice in half diagonally to make 2 triangles.
5. Line the bottom and sides of a 3 quart straight sided glass bowl or trifle bowl with half of the cake pieces; spoon half of the peach mixture into cake-lined bowl.
6. Arrange half of remaining cake pieces over the peach mixture, and spoon remaining peach mixture over cake.
7. Top with remaining cake pieces.
8. Place plastic wrap on surface of cake pieces, and place a small plate on top of plastic wrap; place a one pound can on plate to press mixture.
9. Chill for 8 hours.
10. Remove plate and plastic wrap.
11. Garnish with additional fresh berries, if desired.
|
|