Gingerbread-Pear Trifle

Name: Gingerbread-Pear Trifle
Yield: Yields one 3-quart trifle
Ingredients: 3 cups, red wine; 1 cup (7 ounces), sugar; 1 , cinnamon stick; 1 tablespoon, black peppercorns; 4 pounds, firm pears, such as Bosc or Bartlett, peeled, halved lengthwise, and cored; 1 recipe, Bold and Spicy Gingerbread; 3 cups, vanilla custard, chilled (use our attached recipe or use your own); 2 cups, whipped cream, lightly sweetened

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Appears in Cook's Country December/January 2009

Desserts or Baked Goods

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

SERVESYields one 3-quart trifle

TIME1 hour, plus 30 minutes cooling and 2 hours chilling

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.

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