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Apricot-Fig Trifle With Caramel Sauce

Ingredients

The pudding:

  • ¼ cup plus 1 1/2 teaspoons cornstarch
  • ½ cup sugar
  • ¼ teaspoon kosher salt
  • 3 cups whole milk
  • 1 ½ teaspoons vanilla extract
  • 4 ½ teaspoons unsalted butter
  • ⅔ cup dried apricots, quartered
  • ⅔ cup dried figs, quartered
  • 8 thin slices pound cake (about 1/8 inch)
  • 2 tablespoons dark rum

The caramel sauce:

  • ⅔ cup sugar
  • 3 tablespoons water
  • ½ cup heavy cream
  • Nutritional Information
    • Nutritional analysis per serving (8 servings)

      407 calories; 14 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 63 grams carbohydrates; 1 gram dietary fiber; 52 grams sugars; 5 grams protein; 55 milligrams cholesterol; 233 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Eight servings

Preparation

  1. To make the pudding, combine the cornstarch, sugar and salt in a medium saucepan and slowly stir in just enough milk to make a thick paste. Gradually stir in the remaining milk. Cook over medium-low heat, stirring constantly, until thick, about 20 minutes. Remove from heat and stir in the vanilla and butter. Pour into a bowl, cover with plastic wrap and refrigerate until cold.
  2. Place the apricots and figs in a small bowl and cover with boiling water. Let stand for 20 minutes; drain.
  3. Meanwhile, to make the caramel sauce, combine the sugar and water in a medium saucepan. Use a pastry brush dipped in water to wash down any sugar crystals on the side of the pan. Cook over medium-low heat, without stirring, until the sugar is melted and turns a light amber color. Remove the caramel from the heat and carefully stir in the cream. Return to the heat and stir until the caramel is dissolved.
  4. To assemble, place 4 slices of pound cake in the bottom of an 8-inch square glass baking dish. Brush the cake with 1 tablespoon of rum and drizzle with 1/3 of the sauce. Scatter half of the fruit over the cake. Spread with half of the pudding. Make another layer with the remaining cake, rum, 1/3 of the sauce and the remaining fruit and pudding.
  5. Drizzle the remaining caramel sauce over the top and refrigerate until cold, at least 3 hours. Cut the trifle into 8 squares and serve.

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