California Raisin Granola Trifle

Submitted by: James Perillo

Raisins, granola and fresh fruit to serve at breakfast or for hearty dessert.

Details

INGREDIENTS

    Granola

    • 1/2 cup bran
    • 1 1/2 cups rolled oats
    • 1 cup unsweetened shredded coconut
    • 1 cup California golden raisins
    • 1 cup California natural raisins
    • 1/4 cup sunflower seeds
    • 1/4 cup pine nuts
    • 1/4 cup unsalted cashews
    • 1 tablespoon ground cinnamon
    • 1 teaspoon ground nutmeg
    • 1/2 cup unsalted butter
    • 1/4 cup canola oil
    • 2 tablespoons brown sugar
    • 2 tablespoons molasses
    • 1/4 cup honey
    • Pinch of salt

    Hazelnut Cream

    • 1 pint heavy cream
    • 1 teaspoon hazelnut syrup
    • 3 tablespoons sugar

    Seasonal Fruit and Berries

    • 3 ripe peaches, pitted and cut into wedges
    • 8 fresh figs, stems removed and cut into 1/4-inch dice
    • 2 papayas; skin and seeds removed, diced medium
    • 1 1/2 cups fresh cherries, pitted
    • 1/2 pint strawberries, stemmed and cut into quarters
    • 1/2 pint blueberries
    • 1/2 pint raspberries

    PROCEDURE

    Granola

    Combine the first 8 ingredients in a bowl. Mix well. Set aside.

    Combine next 8 ingredients in a pot and bring to a simmer, stirring to combine and dissolve sugar. Fold into dry imxture and mix so all ingredients are coated. Spread evenly on a sheet pan lined with parchment paper. Bake a 250°F for approximately 30 minutes making sure to stir ingredients until golden brown. Remove; cool; and crumble. Reserve.

    Hazelnut Cream
    Combine sugar, hazelnut syrup and heavy cream in a chilled bowl and whip till peaks hold.

    To Assemble
    In a glass bowl, start with a layer of granola, layer of fruit, then a layer of cream until bowl is full ending with top layer of whipped cream. Sprinkle with granola and garnish with fresh raspberries.

    Chef’s Notes: Combine the strawberries and blueberries together for a layer.

    Also, ensure that all fruit is prepped and chilled and granola is prepared and ready to go before assembling.

    Whipping the cream should be last minute along with assembly.

    You can substitute other fresh fruits and change the number of layers depending on the amount of fruit and size of bowl.

    Nutrition Facts Per Serving

    Calories 470 (50% from fat); Total Fat 27g (sat 13g, mono 9g, poly 4g, trans 0g ); Cholesterol 50mg; Protein 7g; Carbohydrate 55g; (Dietary Fiber 7g; Sugars 39g; ); Iron 3mg; Sodium 20mg; Calcium 69mg; Potassium 559mg

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