6 small rounds of sponge cake, about 2 cm (3/4 inch) thick and 6 cm/2 1/2 inches across
1 tbsp (15 ml) sweet sherry
175 ml (6 fl oz) orange juice
6 fresh apricots, halved and stoned (seeded)
2 tbsp (25 g) 1 oz granulated sugar
1 tbsp (15 ml) sweet sherry
175 ml (6 fl oz) orange juice
6 fresh apricots, halved and stoned (seeded)
2 tbsp (25 g) 1 oz granulated sugar
decoration
125 ml (4 fl oz) double cream (heavy cream) , 6 pistachio nuts
method
1. Place the sponge cake rounds in individual dishes.
2. In a jug, mix the sherry with 30 ml (2 tbsp) of the orange juice, and pour it over the sponge cakes.
3. Place 2 apricot halves in each dish, on top of the sponge cake. Set aside.
4. Put the remaining orange juice in a saucepan with the sugar and heat gently until all the sugar has dissolved.
5. Bring to the boil and boil steadily for 10 minutes until the mixture forms a thick syrup.
6. Glaze the apricots with the syrup. Leave to cool.
7. In a bowl, whip the cream until thick. Blanch, skin, dry and chop the pistachios.
8. Pipe the cream on to the trifles, surrounding the glazed apricots, and decorate with the pistachios.
9. Chill before serving.
2. In a jug, mix the sherry with 30 ml (2 tbsp) of the orange juice, and pour it over the sponge cakes.
3. Place 2 apricot halves in each dish, on top of the sponge cake. Set aside.
4. Put the remaining orange juice in a saucepan with the sugar and heat gently until all the sugar has dissolved.
5. Bring to the boil and boil steadily for 10 minutes until the mixture forms a thick syrup.
6. Glaze the apricots with the syrup. Leave to cool.
7. In a bowl, whip the cream until thick. Blanch, skin, dry and chop the pistachios.
8. Pipe the cream on to the trifles, surrounding the glazed apricots, and decorate with the pistachios.
9. Chill before serving.
serving amount
serves 6
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