Here’s a new take on the clas­sic tri­fle

Much bet­ter in taste and looks

Sunday World - - Life -

One of my favourite things about the fes­tive sea­son had al­ways been all the in­cred­i­ble desserts that’s on of­fer.

Ev­ery­one is back for the hol­i­days and it’s the per­fect time for mom to show off a bit.

Here’s a new take on the clas­sic tri­fle, one that looks and tastes even bet­ter.

The ex­pres­sion on ev­ery­one’s face when they see this will be price­less!

Tag me on In­sta­gram when you do, be­cause trust me, you are go­ing to want to post this one. This recipe is one of many in my de­but cook­book, The Lazy Makoti’s Guide to the Kitchen, avail­able now in all ma­jor book stores.

Poached pear tri­fle Serves 6 – 8

Prepa­ra­tion time: 30 min­utes Cook­ing time: 45 min­utes 1 bot­tle (750 ml) red wine 2 cups wa­ter

½ cup cas­tor sugar 1 cin­na­mon stick

½ tsp nut­meg, freshly grated 6 – 8 fresh pears, de­pends on size


Vanilla cake/loaf (no ic­ing), cut into chunks

3 cups store-bought vanilla cus­tard

1 packet gin­ger bis­cuits, crushed 1 cup store-bought whipped cream

Ed­i­ble flow­ers, for gar­nish In a large pot, bring wine, wa­ter, cas­tor sugar, cin­na­mon stick and nut­meg to a sim­mer over a low-medium heat, stir­ring un­til sugar dis­solves. Leave on very low heat for 15 min­utes while you peel the pears, keep­ing them in­tact, with stems on. Turn up heat to medium and add whole pears to the pot. Gen­tly sim­mer and poach for 30 min­utes un­til pears are deep red and just ten­der. Us­ing a slot­ted spoon, re­move each one from the liq­uid and set aside to cool.

Strain liq­uid and boil for 15 min­utes to re­duce vol­ume by half to cre­ate a syrup. Al­low to cool.

Cut cooled pears in half length­ways. Us­ing a tea­spoon, re­move core and stem of 2 pears, then cut them length­ways into thin slices for dec­o­ra­tion.

In a serv­ing bowl, layer the tri­fle, start­ing with chunks of cake. Pour half the poach­ing syrup over the cake, then place pear halves around in­side of bowl, cut sides fac­ing out­wards.

Pour in cus­tard and sprin­kle over the crushed bis­cuits. Spray or spread over whipped cream and chill in the fridge un­til ready to serve. Driz­zle with re­main­ing poach­ing syrup and top with thin slices of the pear and ed­i­ble flow­ers.

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