Well Dined

21Jul/166

ICC – Peach Cobbler Trifle

Well Dined | Peach Cobbler Trifle

I've joined a group called Improv Cooking Challenge, where each month 2 ingredients are chosen for us to make dishes with.  This month was peaches and cream - yum!  I scrolled through my saved recipes on Pinterest and found this Peach Cobbler Trifle that looked perfect for the challenge!

Well Dined | Peach Cobbler Trifle

Pound cake is layered with a pudding mixture, peaches, and a crumble topping.  My trifle dish is actually a punch bowl, so I only made 2 layers.  But with a taller, narrower dish - you could make 3 layers.

Well Dined | Peach Cobbler Trifle

I really liked that the pudding mixture used orange zest and sour cream to take it out of too sweet territory.  I added a pinch of salt to the crumble mixture and the peaches to help in this regard, too.

24Sep/130

Late Summer Stone Fruit

Well Dined | Prosciutto and Nectarine Tartine

Ugh - sorry folks, I've been bad about posting this last week!  And this post is going to be pretty short, too.  We are finally on our way into Fall, but the transition has been slow and there is still some stone fruit to be had.  I am still really into tartines at the moment, so I paired sliced nectarine with goat cheese, prosciutto, and basil for a quick lunch.

Well Dined | Burrata and Peach

Then the store finally had some burrata in (this is a seriously random occurrence, you never know), so I paired that with some ripe peach, basil, EVOO, balsamic, and sea salt.

29Aug/120

Pork Tenderloin with Tomato-Peach Compote

What says "Summer" more than peaches or tomatoes?  In this recipe (recommended by my lovely former roommate Bradley), we combine the two into a delicious compote with just a hint of sweetness and serve it over curry rubbed pork tenderloin.