Gingerbread-Pear Trifle

From Cook's Country | December/January 2009

Why this recipe works:

For our version of Gingerbread-Pear Trifle, we found firm pears were best; soft pears were watery and mushy in this recipe. Simmering the wine with sugar, black peppercorns, and a cinnamon stick lent further complexity to the wine’s flavor.

For our version of Gingerbread-Pear Trifle, we found firm pears were best; soft pears were watery and mushy in this recipe. Simmering the wine with sugar, black peppercorns, and a cinnamon stick lent further complexity to the wine’s flavor.

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Yields one 3-quart trifle

Ingredients

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