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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Seasonal pears are poached and then layered with a caramel whipped cream and pound cake to turn England's comforting trifle into a lovely fall dessert. Ingredients:
1 vanilla bean, split lengthwise |
6 cups water |
1 1/2 cups sugar |
1 2-inch strip lemon peel |
4 firm but ripe pears (about 2 pounds), peeled, halved, cored |
1 cup sugar |
1/4 cup water |
1 cup warm whipping cream |
1 1/2 cups chilled whipping cream |
1 1/2 tablespoons powdered sugar |
1 1/2 teaspoons vanilla extract |
12 1/4-inch-thick slices from purchased 12-ounce pound cake |
sliced almonds, toasted |
Directions:
1. Make pears: Scrape seeds from vanilla bean into large saucepan; add bean. Add 6 cups water, sugar and lemon peel. Stir over medium heat until mixture comes to simmer. Add pears; simmer until tender, about 15 minutes. Cool pears in syrup.
2. Make caramel: Stir 1 cup sugar and 1/4 cup water in heavy medium saucepan over low heat until sugar dissolves. Increase heat; boil without stirring until sugar turns deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 10 minutes. Remove from heat. Add 1 cup warm cream (mixture will bubble up). Return to very low heat; stir until smooth. Chill sauce uncovered until cold, about 1 hour.
3. Beat chilled cream, powdered sugar and vanilla in large bowl until firm peaks form. Fold 1/2 cup cold caramel sauce into cream; cover and chill remaining sauce.
4. Drain pears and cut crosswise into 1/2-inch-thick slices. Press 1 piece of cake into each of six 12- to 14-ounce goblets. Top each with 5 pear slices, 2 teaspoons reserved caramel sauce and 1/4 cup caramel cream. Repeat layering with cake, pears, caramel sauce and caramel cream. (Can be made 1 day ahead. Cover and chill.)
5. Drizzle remaining caramel sauce over trifles. Sprinkle with nuts and serve.
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