Gingerbread-Pear Trifle

9 comments

Appears in Cook's Country December/January 2009

Spicy gingerbread is the basis for this fancy holiday trifle made with pears poached in red wine, creamy vanilla custard, and whipped cream.

SERVES Yields one 3-quart trifle

TIME 1 hour, plus 30 minutes cooling and 2 hours chilling

Gingerbread-Pear Trifle

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.

...
Print