Chocolate and Pear Trifle

poniedziałek, 27 stycznia 2014

Chocolate and Pear Trifle

Time: 24 hrs 20 mins


  • 1 ready-made chocolate pound cake


  • 1 Cut the ready-made chocolate pound cake into 1-inch cubes.
  • 2 You should have about 8 cups.
  • 3 Set aside.
  • 4 To prepare the custard: In a medium size heavy saucepan, stir the sugar, flour, ground nutmeg and salt.
  • 5 Gradually stir in the milk, egg yolks and vanilla extract.
  • 6 Cook over medium heat, stirring constantly until thickened and bubbly.
  • 7 Cook and stir for 2 minutes more.
  • 8 Remove from heat.
  • 9 Pour into a bowl.
  • 10 Cover surface with plastic wrap and refrigerate for 4-6 hours.
  • 11 To prepare the pears: Stir the wine, 1/3 cup sugar, lemon peel, ground nutmeg, and ground cinnamon in large skillet.
  • 12 Cook over low heat, stirring constantly to dissolve the sugar.
  • 13 Bring to a boil.
  • 14 Reduce the heat to medium-low.
  • 15 Simmer uncovered for 10 minutes or until reduced by half.
  • 16 Add the sliced pear wedges to wine mixture, stir gently to coat.
  • 17 Bring to a boil.
  • 18 Reduce the heat to medium-low and cover.
  • 19 Simmer for 3-5 minutes, stirring occasionally until the pears are tender.
  • 20 Remove the pears from the skillet with slotted spoon and discard any cooking liguid.
  • 21 Cover and refrigerate the pears for 4-24 hours.
  • 22 Putting the trifle together: Place half of the chocolate pound cake cubes in the bottom of glass trifle bowl.
  • 23 Pour half of the cooled custard sauce over the cake and half of the spiced pears over the custard.
  • 24 Repeat layering the trifle with remaining chocolate pound cake cubes, custard sauce and pears.
  • 25 Cover and refrigerate for 4-6 hours.
  • 26 Right before you are ready to serve the trifle, remove from refrigerator, and garnish top of trifle with whipped cream, grated chocolate, and maraschino or candied cherries.

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