Apricot Trifle (1)


  • 2 apricot halves per person
  • 1 round of sponge cake in. thick and slightly larger than the fruit, for each person
  • 1 tablesp. sherry (optional)
  • fruit juice
  • 1 oz. sugar to ¼ pt. juice
  • pt. cream
  • 6 pistachio nuts, blanched and chopped


If fresh fruit is used, prepare as required, dust with castor sugar and allow to stand 1 hr. to sweeten and become juicy. If canned fruit is used, drain from juice on a sieve. Soak the rounds of sponge cake in the sherry (if used) and a little fruit juice. Place in individual dishes and chill. Arrange the fruit on the top and glaze with a thick syrup made by boiling together ¼ pt. fruit juice and 1 oz. sugar. Pipe whipped cream round the edge of the sponge and decorate with chopped pistachio nuts.

Peach or Pineapple trifle: substitute 1 peach half or slice of pineapple per person for apricots.