Clinton Kelly Ginger Pear Trifle Food

GINGERBREAD PEAR TRIFLE

Steps:

• Make gingerbread: Preheat oven to 350°. Butter an 8- by 8-in. baking pan. In a medium bowl, mix flour, baking soda, cinnamon, 1 teaspoons ground ginger, the cloves, and 1/2 teaspoons salt. In a large bowl, whisk 3/4 cup granulated sugar with 1 egg until thick and pale.
• Stir in applesauce, molasses, 1 tablespoons fresh ginger, oil, and 1/4 cup hot water. Stir in flour mixture.
• Pour into pan and bake until a toothpick inserted in the center comes out clean, about 35 minutes. Let rest 5 minutes; turn out onto rack and let cool. Cut into 1-in. cubes.
• Cook pears: Melt 2 tablespoons butter in a frying pan over medium heat. Add pears. Cook, stirring, until soft, 7 minutes.
• Stir in brown sugar, 1/2 teaspoons ground ginger, and 1/4 teaspoons salt.
• Make custard: In a pan over medium heat, whisk half-and-half, 3 eggs, 1/2 cup granulated sugar, cornstarch, and 1/4 teaspoons salt until thickened, 10 minutes. Take off heat; stir in vanilla and 2 tablespoons butter.
• Whip cream: In a large bowl, beat cream, powdered sugar, and remaining 1/2 teaspoons fresh ginger until soft peaks form.
• 5. Assemble trifle: Put half the gingerbread cubes in a trifle dish or glass bowl. Sprinkle with half the brandy. Spoon half the pears and liquid over gingerbread. Pour half the custard over pears. Top with half the whipped cream and half the crystallized ginger. Repeat layers. Serve immediately, or cover and chill up to 1 day.

CLINTON KELLY GINGER PEAR TRIFLE

Steps:

• LADY FINGERS: Soak cookies in pear brandy until soft. FOR THE PEAR AND CRANBERRY COMPOTES: In a skillet, melt 3 tablespoons butter over med-high heat. Add pears and salt, stirring occasionally for about 10 mins. Add 3 tablespoons water to the pan, remove from the heat, and stir to incorporate some of the brown bits from the bottom of the pan. In another pan, add half cranberries,maple syrup, cinnamon, a pinch of salt, and 2 tablespoons water. Bring to a boil over med-high heat, lower the heat to med low, and simme and most of the cranberries have popped, about 2 minutes. Add the remaining cranberries and simmer until about half of the new cranberries have popped, 2-3 minutes. remove pan from heat and stir in 2 tablespoons ginger. Let cool Keep pears and cranberries seperate; CUSTARD: Heat milk in a pan over med-high heat with the ginger until warm. Set aside until lukewarm. In a bowl, whisk the egg yolks, vanilla and sugar until smooth and thick. Whisk in the flour and salt. Slowly pour in warm milk while whisking egg-sugar mixture. Transfer the mixture back to the pan. Cook the mixture over medium heat, stirring constantly so the bottom doesn't scorch. It will quickly start to thicken to the consistency of pudding. Continue stirring for 1-2 minutes longer. Strain into clean bowl removing any lumps. cover with plastic wrap and refrigerate. LADY FINGERS: Soak the lady fingers in pear brandy WHIPPED CREAM: Whip heavy cream and 1 teaspoon vanilla until it begins to thicken, about 1 minute. Slowly sprinkle 4 tablespoons sugar and continue whipping until soft peaks form. Assembly: Layer the the lady fingers, followed by the pastry cream, cranberries, pears, whipped cream, and repeat layers in this order. Top with toasted pecans and ginger chews.