Pear and Caramel Trifles
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.
For pears:
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.
For caramel:
1 cup sugar
1/4 cup water
1 cup warm whipping cream
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
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.
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.
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.
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.)
Drizzle remaining caramel sauce over trifles.
Sprinkle with nuts and serve.
Makes 6. |
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