Recipes that are delicious and that always work!

You know these recipes are delicious because if I didn't think that they were fabulous . . . I wouldn't be showing them to you. You can also be sure that these recipes work for the same reason! The rest is simply a matter of taste.
I cannot endure to waste anything so precious as autumnal sunshine by staying in the house. So I have spent almost all the daylight hours in the open air.
~Nathaniel Hawthorne

Saturday, 26 November 2011

Pear and Ginger Trifle

The race is on now for me to develop a tasty trifle recipe for my Christmas lunch this year. Other years I have done different versions such as:



Turkish Delight Trifle Very good and very sweet.



Then there were the Christmas Pudding Trifles. Equally as delish, and not quite as sweet!!


(Image from BBC Good Food)

Of course you can't beat a good old fashioned Sherry Trifle.



Today I tested a Pear and Ginger Trifle. Pears being one of our favourite fruits and gingerbread being one of our favourite cakes!



It was very simple to make and tasted wonderful! Of course I didn't use the liqueur, just pear juice, and I did miss the jelly layer that I put in my usual trifle.



But all in all it was very, very good.



Best of all you can use store bought ginger cake and custard if you wanted to, which makes it a good store cupboard recipe . . . or even a good recipe to help use up any extra gingerbread you may have hanging around. (As if!!)



Anyways, it's a distinct contender I'd say!



*Pear and Ginger Trifle*
Serves 4 - 6
Printable Recipe

The first of my trifle tests to find a tasty trifle for this year's Christmas Festivities.

227g jamaican ginger cake (about the size of a small loaf cake), sliced into 1/2 inch slices and cut into cubes
212g tin of quartered pears in juice, drained (reserve the juice), about 2 cups of pear pieces
6 TBS of Eau De Vie (Pear Brandy. If you don't do alcohol, use the reserved pear juice)
300ml of cold thick custard (1 1/4 cups approx.)
150ml of fresh double cream (2/3 cup heavy cream)
1 tsp icing sugar

To Decorate: (any or all)
gold sugar balls
chopped candied ginger
toasted flaked almonds

Line four footed trifle dishes or one large trifle dish with approximately half of the ginger cake cubes. Sprinkle the cake with the Pear Brandy, or pear juice if using. Cover with the well drained pears. Top with the remaining cake cubes. Pour over the cold custard. Whip the cream along with the icing sugar until it forms soft peaks. Spoon over top of the custard. Sprinkle with whichever decorations you decide to use. Cover and chill until ready to serve.

Note: I do not recommend making this the day ahead. Make several hours before you want to serve.



Over in The Cottage today you will find a delicious appetizer for your Holiday meals, Smoked Salmon Tartar with Horseradish and Dill.

6 comments:

Buttercup said...

Gingerbread is just about my favorite holiday treat and there is never any leftover. This looks delicious. I am a big fan of pears and I don't think this would be safe -- from me! -- while it was waiting to be served. Hugs across the miles!

OLGUIS said...

this looks so so good.
Regards
olga.

Tracey said...

This looks so good. It will definitely appear on the menu at some point during our festive season :)

Karen S Booth said...

What a wonderful round up of delicious trifles Marie! I stick to my traditional Victorian recipe every year, but your list could persuade me to branch out and try something new!
Karen

Privet and Holly said...

YUM!
I bought my first
trifle dish two years
ago to make a
Christmas trifle.
It was more like
the first one you
featured. Wish
we could buy custard
already made, here,
but sounds like it
is worth the effort to
make it!

xx Suzanne

Inside a British Mum's Kitchen said...

Pear and ginger is such a great combination - I love your line up of trifles - so pretty. I made a pear and ginger crumble the other day and it turned out well - I have to make a trifle for my lot - so English - and I've not made one!
mary x