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1 pint Heavy Cream
1 pound Peaches, sliced
1/2 pint Blackberries
2 Tbsp. Maple Syrup, Honey or White Sugar
2 cups Cornbread, cut into pieces
2 tsp. White Sugar
Preheat the oven to 375 degrees. Line two sheet trays or oven proof dishes with tin foil. Place the muffins in one dish or tray and the peaches and blackberries in the other. Sprinkle the 2 teaspoons of sugar over the fruit. Put both trays into the oven. Toast the muffins for 5 minutes; then remove to cool. Continue to roast the peaches and blackberries until slightly browned, stirring occasionally, about 10 minutes longer.
While the bread is toasting and the fruit is roasting, prepare the whipped cream by combining the 2 tablespoons of maple syrup, honey or sugar with the heavy cream in a large mixing bowl. Whisk just until stiff peaks have formed--by hand or with an electric blender.
Prepare to layer the trifle into 4 clear glasses, mason jars, martini or rocks glasses, deep bowls, etc. Crumble the muffins by hand and place about an 1/8 into each glass. Spoon about an 1/8 of the fruit and then an 1/8 of the whipped cream on top of the muffin. Repeat again with the the remaining muffin, fruit and whipped cream. Serve immediately or place, covered, in the fridge for up to 3 hours.
