Trifles are a festive and elegant dessert, perfect for holiday gatherings.The earliest known use of the name trifle was for a thick cream flavored with sugar, ginger and rosewater, the recipe for which was published in England, 1596, in a book called "The G…
What you'll need
Ingredients
Red Wine Poached Pears
1 bottle light red wine (I used a Côte du Rhône)
1 ½ cups sugar
1 strip orange rind
1 star anise
½ of a whole vanilla bean
1 whole clove
1 cinnamon stick
1 tablespoon black peppercorns
4 pounds firm pears, such as Bosc or Bartlett, peeled, halved lengthwise, and cored
Gingerbread Bundt Cake
2 ½ cups all-purpose flour
2 teaspoons baking powder
¾ teaspoon baking soda
¾ teaspoon salt
16 tablespoons (2 sticks) unsalted butter
2 tablespoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground allspice
¼ teaspoon finely ground pepper
4 large eggs, room temperature
1 ½ cups sugar
4 teaspoons fresh ginger
¾ cup molasses, robust or dark
¾ cup Guiness Stout beer
Easy Pastry Cream
2 cups heavy cream
½ cup sugar
Pinch table salt
5 large egg yolks
3 tablespoons cornstarch
4 tablespoons unsalted butter, cold, cut into 4 pieces
1 ½ teaspoons vanilla extract
Whipped Cream
1 cup heavy cream, chilled
2 tablespoon sugar
1 teaspoon vanilla extract
The method
Directions
01
Bring wine, sugar, orange rind, star anise, vanilla bean, cinnamon, clove and peppercorns to boil in large pot, stirring occasionally, until sugar dissolves. Reduce heat to low, add pears, and simmer, covered, until pears are nearly tender, about 10 minutes. Remove from heat and let cool to room temperature, about 30 minutes. Refrigerate pears in the wine until chilled, at least 2 hours or up to 3 days. Using slotted spoon, remove pears from liquid and slice thinly crosswise; discard liquid Reserve one 5-slice section from large part of each pear and cut remaining pear into ½-inch pieces. See Note**
02
Adjust oven rack to middle position and heat oven to 375 degrees. Grease and flour 12-cup nonstick Bundt pan. Whisk flour, baking powder, baking soda, and salt in large bowl. Melt butter in saucepan over medium heat until bubbling. Stir in ground ginger, cinnamon, allspice, and pepper and cook until fragrant, about 30 seconds. Remove from heat and let cool slightly.
03
Whisk eggs, sugar, and fresh ginger in large bowl until light and frothy. Stir in melted butter mixture, molasses, and stout until incorporated. Whisk flour mixture into egg mixture until no lumps remain.
04
Pour batter into prepared pan and gently tap pan on countertop to release any trapped air bubbles. Bake until toothpick inserted into center comes out clean, about 45 minutes. Cool cake in pan 20 minutes, then turn out onto wire rack set inside rimmed baking sheet; let cool completely. (Cake can be stored at room temperature, covered in plastic wrap, for 2 days.)
05
Heat cream, 6 tablespoons sugar, and salt in heavy saucepan over medium heat until simmering, stirring occasionally to dissolve sugar. Meanwhile, whisk egg yolks in medium bowl until thoroughly combined. Whisk in remaining 2 tablespoons sugar until sugar begins to dissolve. Whisk in cornstarch until mixture is pale yellow and thick, about 30 seconds.
06
When cream mixture reaches full simmer, gradually whisk half into yolk mixture to temper. Return mixture to saucepan, scraping bowl with rubber spatula; return to simmer over medium heat, whisking constantly, until 3 or 4 bubbles burst on surface and mixture is thickened, about 1 minute. Off heat, whisk in butter and vanilla. Transfer mixture to bowl, press plastic wrap directly on surface, and refrigerate until set, at least 3 hours or up to 2 days.
07
Whip the cream, sugar, and vanilla in a chilled bowl with an electric mixer on low speed until frothy and the sugar has dissolved, about 1 minute. Increase the speed to high and continue to whip until doubled in volume and soft peaks form, 1 to 3 minutes.
08
Slice gingerbread into ½-inch-thick pieces. Cut each piece in half horizontally. Reserve top halves for decorating and cut remaining scraps into ½-inch chunks.
09
Place reserved pear slices on clean surface and press gently with palm of hand to spread pears into fan shape. Arrange reserved cake halves and pear fans around base of 3-quart trifle dish. Place single layer of gingerbread scraps in center of dish and top with single layer of chopped pear pieces. Spread 1½ cups custard over pear pieces. Repeat layering once more, then top with final layer of gingerbread halves, pear fans, gingerbread scraps, and pear pieces. Spoon whipped cream over trifle. Serve. (Trifle can be refrigerated for 6 hours.)
I’ve been making banana bread since I was a kid. My first recipe came from a local PTA cookbook, and over the years, I’ve tried many versions. For a long time, my go-to was a Martha Stewart recipe that added sour cream for extra richness. Then in 2018, King…
This charming six-inch carrot cake is ideal for small celebrations or intimate gatherings. Moist and full of classic carrot cake flavor, it's perfectly balanced by a rich, not-too-sweet cream cheese frosting. Whether you're serving two with leftovers, slici…
This is one of my favorite recipes from Test Kitchen. IT’s got the perfect balance and tar lime and sweetness. You can use the suggested whipped cream or substitute a meringue topping.
Fold in half along dotted line, blank sides facing in
Fold in half along dotted line, blank sides facing in
Cook Like James
Holiday Poached Pear Gingerbread Trifle
Prep
Cook
Yield
Trifles are a festive and elegant dessert, perfect for holiday gatherings.The earliest known use of the name trifle was for a thick cream flavored with sugar, ginger and rosewater, the recipe for which was published in England, 1596, in a book called "The G…
Ingredients
Red Wine Poached Pears
1 bottle light red wine (I used a Côte du Rhône)
1 ½ cups sugar
1 strip orange rind
1 star anise
½ of a whole vanilla bean
1 whole clove
1 cinnamon stick
1 tablespoon black peppercorns
4 pounds firm pears, such as Bosc or Bartlett, peeled, halved lengthwise, and cored
Gingerbread Bundt Cake
2 ½ cups all-purpose flour
2 teaspoons baking powder
¾ teaspoon baking soda
¾ teaspoon salt
16 tablespoons (2 sticks) unsalted butter
2 tablespoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground allspice
¼ teaspoon finely ground pepper
4 large eggs, room temperature
1 ½ cups sugar
4 teaspoons fresh ginger
¾ cup molasses, robust or dark
¾ cup Guiness Stout beer
Easy Pastry Cream
2 cups heavy cream
½ cup sugar
Pinch table salt
5 large egg yolks
3 tablespoons cornstarch
4 tablespoons unsalted butter, cold, cut into 4 pieces
1 ½ teaspoons vanilla extract
Whipped Cream
1 cup heavy cream, chilled
2 tablespoon sugar
1 teaspoon vanilla extract
Cook Like James · The method
Directions
1
Bring wine, sugar, orange rind, star anise, vanilla bean, cinnamon, clove and peppercorns to boil in large pot, stirring occasionally, until sugar dissolves. Reduce heat to low, add pears, and simmer, covered, until pears are nearly tender, about 10 minutes. Remove from heat and let cool to room temperature, about 30 minutes. Refrigerate pears in the wine until chilled, at least 2 hours or up to 3 days. Using slotted spoon, remove pears from liquid and slice thinly crosswise; discard liquid Reserve one 5-slice section from large part of each pear and cut remaining pear into ½-inch pieces. See Note**
2
Adjust oven rack to middle position and heat oven to 375 degrees. Grease and flour 12-cup nonstick Bundt pan. Whisk flour, baking powder, baking soda, and salt in large bowl. Melt butter in saucepan over medium heat until bubbling. Stir in ground ginger, cinnamon, allspice, and pepper and cook until fragrant, about 30 seconds. Remove from heat and let cool slightly.
3
Whisk eggs, sugar, and fresh ginger in large bowl until light and frothy. Stir in melted butter mixture, molasses, and stout until incorporated. Whisk flour mixture into egg mixture until no lumps remain.
4
Pour batter into prepared pan and gently tap pan on countertop to release any trapped air bubbles. Bake until toothpick inserted into center comes out clean, about 45 minutes. Cool cake in pan 20 minutes, then turn out onto wire rack set inside rimmed baking sheet; let cool completely. (Cake can be stored at room temperature, covered in plastic wrap, for 2 days.)
5
Heat cream, 6 tablespoons sugar, and salt in heavy saucepan over medium heat until simmering, stirring occasionally to dissolve sugar. Meanwhile, whisk egg yolks in medium bowl until thoroughly combined. Whisk in remaining 2 tablespoons sugar until sugar begins to dissolve. Whisk in cornstarch until mixture is pale yellow and thick, about 30 seconds.
6
When cream mixture reaches full simmer, gradually whisk half into yolk mixture to temper. Return mixture to saucepan, scraping bowl with rubber spatula; return to simmer over medium heat, whisking constantly, until 3 or 4 bubbles burst on surface and mixture is thickened, about 1 minute. Off heat, whisk in butter and vanilla. Transfer mixture to bowl, press plastic wrap directly on surface, and refrigerate until set, at least 3 hours or up to 2 days.
7
Whip the cream, sugar, and vanilla in a chilled bowl with an electric mixer on low speed until frothy and the sugar has dissolved, about 1 minute. Increase the speed to high and continue to whip until doubled in volume and soft peaks form, 1 to 3 minutes.
8
Slice gingerbread into ½-inch-thick pieces. Cut each piece in half horizontally. Reserve top halves for decorating and cut remaining scraps into ½-inch chunks.
9
Place reserved pear slices on clean surface and press gently with palm of hand to spread pears into fan shape. Arrange reserved cake halves and pear fans around base of 3-quart trifle dish. Place single layer of gingerbread scraps in center of dish and top with single layer of chopped pear pieces. Spread 1½ cups custard over pear pieces. Repeat layering once more, then top with final layer of gingerbread halves, pear fans, gingerbread scraps, and pear pieces. Spoon whipped cream over trifle. Serve. (Trifle can be refrigerated for 6 hours.)
Cook Like James
Holiday Poached Pear Gingerbread Trifle
Prep
Cook
Yield
Trifles are a festive and elegant dessert, perfect for holiday gatherings.The earliest known use of the name trifle was for a thick cream flavored with sugar, ginger and rosewater, the recipe for which was published in England, 1596, in a book called "The G…
Ingredients
Red Wine Poached Pears
1 bottle light red wine (I used a Côte du Rhône)
1 ½ cups sugar
1 strip orange rind
1 star anise
½ of a whole vanilla bean
1 whole clove
1 cinnamon stick
1 tablespoon black peppercorns
4 pounds firm pears, such as Bosc or Bartlett, peeled, halved lengthwise, and cored
Gingerbread Bundt Cake
2 ½ cups all-purpose flour
2 teaspoons baking powder
¾ teaspoon baking soda
¾ teaspoon salt
16 tablespoons (2 sticks) unsalted butter
2 tablespoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground allspice
¼ teaspoon finely ground pepper
4 large eggs, room temperature
1 ½ cups sugar
4 teaspoons fresh ginger
¾ cup molasses, robust or dark
¾ cup Guiness Stout beer
Easy Pastry Cream
2 cups heavy cream
½ cup sugar
Pinch table salt
5 large egg yolks
3 tablespoons cornstarch
4 tablespoons unsalted butter, cold, cut into 4 pieces
1 ½ teaspoons vanilla extract
Whipped Cream
1 cup heavy cream, chilled
2 tablespoon sugar
1 teaspoon vanilla extract
Directions
1
Bring wine, sugar, orange rind, star anise, vanilla bean, cinnamon, clove and peppercorns to boil in large pot, stirring occasionally, until sugar dissolves. Reduce heat to low, add pears, and simmer, covered, until pears are nearly tender, about 10 minutes. Remove from heat and let cool to room temperature, about 30 minutes. Refrigerate pears in the wine until chilled, at least 2 hours or up to 3 days. Using slotted spoon, remove pears from liquid and slice thinly crosswise; discard liquid Reserve one 5-slice section from large part of each pear and cut remaining pear into ½-inch pieces. See Note**
2
Adjust oven rack to middle position and heat oven to 375 degrees. Grease and flour 12-cup nonstick Bundt pan. Whisk flour, baking powder, baking soda, and salt in large bowl. Melt butter in saucepan over medium heat until bubbling. Stir in ground ginger, cinnamon, allspice, and pepper and cook until fragrant, about 30 seconds. Remove from heat and let cool slightly.
3
Whisk eggs, sugar, and fresh ginger in large bowl until light and frothy. Stir in melted butter mixture, molasses, and stout until incorporated. Whisk flour mixture into egg mixture until no lumps remain.
4
Pour batter into prepared pan and gently tap pan on countertop to release any trapped air bubbles. Bake until toothpick inserted into center comes out clean, about 45 minutes. Cool cake in pan 20 minutes, then turn out onto wire rack set inside rimmed baking sheet; let cool completely. (Cake can be stored at room temperature, covered in plastic wrap, for 2 days.)
5
Heat cream, 6 tablespoons sugar, and salt in heavy saucepan over medium heat until simmering, stirring occasionally to dissolve sugar. Meanwhile, whisk egg yolks in medium bowl until thoroughly combined. Whisk in remaining 2 tablespoons sugar until sugar begins to dissolve. Whisk in cornstarch until mixture is pale yellow and thick, about 30 seconds.
6
When cream mixture reaches full simmer, gradually whisk half into yolk mixture to temper. Return mixture to saucepan, scraping bowl with rubber spatula; return to simmer over medium heat, whisking constantly, until 3 or 4 bubbles burst on surface and mixture is thickened, about 1 minute. Off heat, whisk in butter and vanilla. Transfer mixture to bowl, press plastic wrap directly on surface, and refrigerate until set, at least 3 hours or up to 2 days.
7
Whip the cream, sugar, and vanilla in a chilled bowl with an electric mixer on low speed until frothy and the sugar has dissolved, about 1 minute. Increase the speed to high and continue to whip until doubled in volume and soft peaks form, 1 to 3 minutes.
8
Slice gingerbread into ½-inch-thick pieces. Cut each piece in half horizontally. Reserve top halves for decorating and cut remaining scraps into ½-inch chunks.
9
Place reserved pear slices on clean surface and press gently with palm of hand to spread pears into fan shape. Arrange reserved cake halves and pear fans around base of 3-quart trifle dish. Place single layer of gingerbread scraps in center of dish and top with single layer of chopped pear pieces. Spread 1½ cups custard over pear pieces. Repeat layering once more, then top with final layer of gingerbread halves, pear fans, gingerbread scraps, and pear pieces. Spoon whipped cream over trifle. Serve. (Trifle can be refrigerated for 6 hours.)
