Fresh Fruit Trifle


If possible use a trifle dish or clear glass bowl to show off this yummy dessert. Cooking the strawberries in wine intensifies their fresh summer flavor.

Ingredients

1 1/2 cups Merlot wine
1/3 cup GOLDEN BLOSSOM HONEY
1 teaspoon vanilla
4 cups fresh strawberries, halved
1 (1 pound) frozen pound cake, thawed
2 cups whipping cream
2 tablespoons GOLDEN BLOSSOM HONEY
1 teaspoon vanilla
1/2 cup fresh blueberries
1/2 cup fresh raspberries

Directions

In a large saucepan bring wine and honey to a boil. Boil on high about 5 minutes. Remove from heat and stir in vanilla. Add strawberries and stir. Let cool, stirring occasionally.

Cut cake into 1 x 2 inch pieces, about 1/2 inch thick.

Whip cream until soft peaks form. Slowly beat in honey and vanilla.

Arrange 1/3 of the cake slices in the bottom of a 3 quart glass dish. Spoon 1/3 of the strawberries and wine over the cake. Spread 1/3 of the cream over the strawberries. Repeat layer twice, ending with the cream. Chill at least 2 hours or overnight.

Sprinkle with blueberries and raspberries before serving.

Serves: 10


golden blossom honey product