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.
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....