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

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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