Poached Pear Almond Trifle

Poached Pear Almond Trifle image Author: Canadian Living Credits: Poached Pear Almond Trifle image

Your kitchen will smell like the holidays when you poach the pears for this festive classic dessert. The blend of spices and orange zest that infuse this layered beauty will have everyone at the table anxious for a taste.

  • Portion size 14 servings
  • Credits : Canadian Living Magazine: December 2013

Ingredients

  • 1 vanilla pound cake (390 g)
  • 1 cup whipping (35%) cream
  • 2 tablespoons granulated sugar
  • 1/4 cup toasted sliced natural almonds
Custard:
  • 8 egg yolks
  • 4 cups milk
  • 3/4 cups granulated sugar
  • 1/2 cup cornstarch
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla
Poached Pears:
  • 2 cups Cabernet Sauvignon or dry red wine
  • 2/3 cups granulated sugar
  • 3 strips orange zest
  • 6 whole cloves
  • 2 cinnamon sticks
  • 3 Bosc pears peeled, cored and cut in 1/4-inch thick slices

Method

Custard: In large bowl, whisk together egg yolks, 1/2 cup of the milk, the sugar and cornstarch.

In heavy saucepan, heat remaining milk over medium heat just until bubbles form around edge; gradually whisk into yolk mixture. Return to pan and cook, whisking, until thick enough to mound on spoon, about 7 minutes.

Strain through fine sieve into clean bowl; stir in almond extract and vanilla. Place plastic wrap directly on surface. Refrigerate until cold, about 4 hours.

Make-ahead: Refrigerate for up to 24 hours.

Poached Pears: Meanwhile, in saucepan, boil wine, sugar, orange zest, cloves and cinnamon sticks until sugar dissolves. Stir in pears. Cover with round of parchment paper to keep pears submerged; simmer until pears are plum coloured and fork-tender, about 15 minutes. With slotted spoon, remove pears to baking sheet; let cool. Bring liquid to boil; boil until reduced to 2/3 cup. Strain into bowl; let cool.

Cut cake into 3/4-inch (2 cm) thick slices; line 16-cup (4 L) trifle bowl with one-third of the pieces. Spoon one-third of the pears over top; drizzle with one-third of the reduced poaching liquid. Spoon one-third of the custard over top. Repeat layers twice. Cover with plastic wrap; refrigerate for 12 hours.

Make-ahead: Refrigerate for up to 24 hours.

In bowl, whip cream with sugar; spread over trifle. Sprinkle with almonds.

Nutritional facts per each of 14 servings: about

  • Fibre 1 g
  • Sodium 153 mg
  • Sugars 36 g
  • Protein 6 g
  • Calories 363.0
  • Total fat 16 g
  • Potassium 210 mg
  • Cholesterol 157 mg
  • Saturated fat 6 g
  • Total carbohydrate 49 g

%RDI

  • Iron 9.0
  • Fibre 0.0
  • Folate 10.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 11.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 18.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Poached Pear Almond Trifle

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