Here’s a new take on the classic trifle
Much better in taste and looks
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
Trifle
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.