Recipe by Mirj
Posted in response to a request in the British cooking forum. I can't wait to try this one out, it looks yummy! Prep time includes up to 24 hours chilling time, although it can be as little as 4-6 hours, you decide.
Top Review by pattikay in L.A.
The flavors of this trifle go together very well. The custard and pears are nicely spiced - flavorful but not overwhelming. I made half the recipe, but accidentally made all of the custard, and I'm glad I did, because I think it would have been too dry otherwise. It's a lot of steps and you have to think ahead, but the end result is lovely. Note: I couldn't find a chocolate pound cake at my supermarket, so I made Recipe #128917 for this. Thanks for sharing, Mirj!
For the bottom layer of the trifle
- 1 ready-made chocolate pound cake
For the custard layer
- 3⁄4 cup granulated sugar
- 1⁄3 cup flour
- 1⁄4 teaspoon ground nutmeg
- 1⁄4 teaspoon salt
- 2 3⁄4 cups milk
- 4 egg yolks, beaten
- 1 teaspoon vanilla extract
For the pear layer
- 1 1⁄4 cups sweet white wine, such as sauterne or riesling or 1 1⁄4 cups white grape juice (alcohol free)
- 1⁄3 cup granulated sugar
- 1 1⁄2 teaspoons grated lemons, rind of or 1 1⁄2 teaspoons lemons, zest of
- 1⁄2 teaspoon ground nutmeg
- 1⁄4 teaspoon ground cinnamon
- 6 large ripe pears, peeled,cored,and cut into 1/2 inch wedges
For the garnish
- 1 cup heavy cream, whipped
- grated chocolate or milk chocolate or semisweet chocolate
- maraschino cherries or candied cherry
Directions See How It's Made
- Cut the ready-made chocolate pound cake into 1-inch cubes.
- You should have about 8 cups.
- Set aside.
- To prepare the custard: In a medium size heavy saucepan, stir the sugar, flour, ground nutmeg and salt.
- Gradually stir in the milk, egg yolks and vanilla extract.
- Cook over medium heat, stirring constantly until thickened and bubbly.
- Cook and stir for 2 minutes more.
- Remove from heat.
- Pour into a bowl.
- Cover surface with plastic wrap and refrigerate for 4-6 hours.
- To prepare the pears: Stir the wine, 1/3 cup sugar, lemon peel, ground nutmeg, and ground cinnamon in large skillet.
- Cook over low heat, stirring constantly to dissolve the sugar.
- Bring to a boil.
- Reduce the heat to medium-low.
- Simmer uncovered for 10 minutes or until reduced by half.
- Add the sliced pear wedges to wine mixture, stir gently to coat.
- Bring to a boil.
- Reduce the heat to medium-low and cover.
- Simmer for 3-5 minutes, stirring occasionally until the pears are tender.
- Remove the pears from the skillet with slotted spoon and discard any cooking liguid.
- Cover and refrigerate the pears for 4-24 hours.
- Putting the trifle together: Place half of the chocolate pound cake cubes in the bottom of glass trifle bowl.
- Pour half of the cooled custard sauce over the cake and half of the spiced pears over the custard.
- Repeat layering the trifle with remaining chocolate pound cake cubes, custard sauce and pears.
- Cover and refrigerate for 4-6 hours.
- 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.