Pluot-Amaretti Trifle Recipe

• 3 tablespoons orange-flavored liqueur, such as Cointreau
• 1 tablespoon granulated sugar
• 1 1/2 pounds pluots, pitted and thinly sliced (about 5 cups)
• 4 cups Vanilla Bean Custard
• 2 (7-ounce) packages amaretti or other crisp almond cookies, broken into large pieces
• 1 cup chilled heavy cream
• 1 cup sliced, toasted almonds

1. Whisk together liqueur and sugar in a large, nonreactive bowl until well combined.
2. Add pluots and toss to coat.
3. Set aside for 10 minutes to macerate.
4. Drain pluots and reserve juices separately.
5. Place a clean whisk and a large, clean glass or metal bowl in the freezer.
6. Use a 3-quart glass dish or trifle dish for assembly.
7. Start by spreading 1/4 of the custard over the bottom.
8. Evenly cover with 1/3 of the broken cookies, then drizzle 1/2 of the reserved fruit juices over the cookies.
9. Layer another 1/4 of the custard over the cookies and evenly cover the custard with 1/2 of the fruit.
10. Repeat the whole layering process.
11. Top the final layer of custard with the remaining cookies.
12. Using the chilled bowl and whisk, whip the chilled cream to medium peaks.
13. Top the trifle with the whipped cream.
14. Cover and refrigerate at least 3 hours or overnight.
15. Sprinkle with almonds just before serving.

orangeflavored liqueur, sugar, pluots, vanilla bean custard, almond cookies, almonds

Taken from www.chowhound.com/recipes/pluot-amaretti-trifle-12049 (may not work)