ms*robyn's trifle

1 jam sponge roll
sherry (optional)
1 pkt. raspberry jelly
1 tin peaches
custard

first of all make the jelly as per directions * chill til set.
I use a vintage pressed glass bowl for my trifle.
cut the sponge in to slices and line the base and sides with the cut sponge cake. Sprinkle with sherry. Drain the peaches and spread on top of sponge cake, then roughly chop jelly and spread on top of the peaches. Make custard according to packet directions and let cool. Once this is cool, pour ontop of the jelly and cover. Place in fridge to chill.
serve with cream if desired

Christmas fruit compote

2 cups white grape juice
1/2 cup sugar
2 - 3" cinnamon sticks
4 whole cloves
3 medium firm pears, peeled & quartered
1 cup dried apricots
1 cup prunes
1/2 cup dried cranberries
1 large navel orange peeled and sectioned

combine grape juice, 1 cup water, sugar, cinnamon stick & cloves in a saucepan. bring to the boile over medium heat. reduce to low; add pears, apricots, prunes, orange segments and cranberries. cover and simmer til fruit has softened - 15 to 20 mins. Let cool and place in air tight container til needed.

serve either at room temp. or warm gently - serve with cream or yoghurt for breakfast or with pound cake and icecream for a yummy dessert.