GINGERBREAD TRIFLE WITH COGNAC CUSTARD AND PEARS
Layers of Cognac custard and warm pears are stacked between slices of gingerbread to create a dessert that's a perfect ending to your holiday feast.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Butter a 9-inch-round-by-2-inch-tall cake pan; line with parchment.
- Sift together flour, baking soda, salt, 1 teaspoon ginger, and 1 teaspoon cinnamon in a large bowl, and set aside.
- Beat 8 tablespoons butter in electric mixer on medium-high speed until lightened, 3 to 4 minutes. Scrape down sides of bowl with rubber spatula. Add 1/2 cup sugar, 1/4 cup at a time; scrape down sides after each addition. Beat until fluffy, 3 to 4 minutes more. Add eggs, 1 at a time, beating 1 minute after each addition. Slowly add molasses, beating on medium speed, about 10 seconds. Slowly pour in buttermilk; beat to combine.
- On low speed, slowly add reserved flour mixture in 3 parts, beating to combine after each addition. Transfer to prepared pan. Bake until cake tester inserted into center comes out clean, 35 to 45 minutes. Let cool on wire rack. Gingerbread may be made 2 days ahead or kept frozen for 1 month.
- Juice lemon; place juice and both halves in large bowl of cold water. One at a time, peel pears, quarter, core, and cut into 1- to 1 1/2-inch chunks; transfer to acidulated water.
- Drain pears; transfer half to 12-inch skillet. Add 1/2 cup sugar, 2 tablespoons butter, 1/4 teaspoon ginger, and 1/4 teaspoon cinnamon. Place over high heat; saute, stirring, until sugar and butter melt and form caramel, 4 to 5 minutes. Reduce heat to medium high, cover, and continue cooking 10 minutes more, stirring occasionally. Transfer pears and liquid to large bowl to cool; repeat with remaining pears, 1/2 cup sugar, 2 tablespoons butter, 1/4 teaspoon ginger, and 1/4 teaspoon cinnamon. Let cool completely.
- Slice gingerbread into 3 rounds of equal thickness. Cut each round into 8 triangles. Line bottom of trifle bowl with 8 triangles of gingerbread; trim to fit if needed. Spoon 1 cup Cognac Custard over gingerbread, followed by 2 cups pears. Repeat process in two groups, layering with remaining gingerbread, custard, and pears.
COGNAC CUSTARD
Use this flavored pastry cream in our Gingerbread Trifle with Cognac Custard and Pears.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 3 1/3 cups
Number Of Ingredients 6
Steps:
- Combine yolks and sugar in the bowl of an electric mixer. Beat on medium high until mixture is pale yellow and thick, 2 to 3 minutes. Reduce speed; add flour, and beat to combine.
- Meanwhile, bring milk to a boil in a medium saucepan. Slowly pour half the milk into egg mixture; beat until smooth. Pour mixture back into saucepan; set over medium heat. Whisk until mixture comes to a boil, 6 to 8 minutes. Transfer to large bowl. Stir in vanilla and cognac. Let cool. Cover surface with plastic wrap to prevent a skin from forming, and place in the refrigerator until needed or up to 3 days.
GINGERBREAD PEAR TRIFLE
Make and share this Gingerbread Pear Trifle recipe from Food.com.
Provided by dicentra
Categories Dessert
Time 1h
Yield 16 serving(s)
Number Of Ingredients 23
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.
Nutrition Facts : Calories 336.3, Fat 15.1, SaturatedFat 8.5, Cholesterol 94.9, Sodium 447.3, Carbohydrate 45.6, Fiber 1.6, Sugar 27.4, Protein 4.4
APPLE AND GINGERBREAD TRIFLE
Found this while surfing the net one day, PERHAPS it was an OMEN that came my way! LOVE Warm Gingerbread, GREAT for Chistmas too! Sending this recipe your way with VERY special wishes, TRUE!
Provided by mickeydownunder
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Mix Flour, Baking Powder, Baking Soda, Ginger, and Allspice in bowl.
- In separate bowl, beat butter and 4 Tablspoons Sugar until smooth.
- In third bowl, Mix milk and Molasses together.
- Mix third bowl into the Butter Mixture and then FOLD combined mixture into the Flour Mixture.
- Pour into a pan (I use an 8" x 8" x 2") that is lined with Wax Paper.
- Bake in oven at 350 F for about 35- 40 minutes.
- Let stand for 5 minutes and remove the Gingerbread to a rack to cool.
- Peel, core and dice apples in small pieces.
- Put them into a pot with 4 Tablespoons of Sugar and 1/2 cup Water.
- COVER and cook for about 5 minutes.
- Remove lid and continue to stir continuously until mixture STARTS to thicken.
- WHIP Cream and 4 Tablespoons of Sugar until it forms Peaks.
- PLACE slices of Gingerbread, Applesauce on top and Whipped Cream on top of that in bowl and repeat in layers until bowl is full.
- NOTE: ROUNDED Glass Bowl makes lovely presentation!
- TOP with toasted nuts and CHILL for about an hour!
- ENJOY!
CHOCOLATE AND PEAR TRIFLE
Posted in response to a request in the British cooking forum. I can't wait to try this one out, it looks yummy! Prep time includes up to 24 hours chilling time, although it can be as little as 4-6 hours, you decide.
Provided by Mirj2338
Categories Dessert
Time P1DT20m
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- Cut the ready-made chocolate pound cake into 1-inch cubes.
- You should have about 8 cups.
- Set aside.
- To prepare the custard: In a medium size heavy saucepan, stir the sugar, flour, ground nutmeg and salt.
- Gradually stir in the milk, egg yolks and vanilla extract.
- Cook over medium heat, stirring constantly until thickened and bubbly.
- Cook and stir for 2 minutes more.
- Remove from heat.
- Pour into a bowl.
- Cover surface with plastic wrap and refrigerate for 4-6 hours.
- To prepare the pears: Stir the wine, 1/3 cup sugar, lemon peel, ground nutmeg, and ground cinnamon in large skillet.
- Cook over low heat, stirring constantly to dissolve the sugar.
- Bring to a boil.
- Reduce the heat to medium-low.
- Simmer uncovered for 10 minutes or until reduced by half.
- Add the sliced pear wedges to wine mixture, stir gently to coat.
- Bring to a boil.
- Reduce the heat to medium-low and cover.
- Simmer for 3-5 minutes, stirring occasionally until the pears are tender.
- Remove the pears from the skillet with slotted spoon and discard any cooking liguid.
- Cover and refrigerate the pears for 4-24 hours.
- Putting the trifle together: Place half of the chocolate pound cake cubes in the bottom of glass trifle bowl.
- Pour half of the cooled custard sauce over the cake and half of the spiced pears over the custard.
- Repeat layering the trifle with remaining chocolate pound cake cubes, custard sauce and pears.
- Cover and refrigerate for 4-6 hours.
- Right before you are ready to serve the trifle, remove from refrigerator, and garnish top of trifle with whipped cream, grated chocolate, and maraschino or candied cherries.
Nutrition Facts : Calories 350.3, Fat 13.2, SaturatedFat 7.7, Cholesterol 108.4, Sodium 106.2, Carbohydrate 51.2, Fiber 4.5, Sugar 35.6, Protein 4.7
GINGERBREAD TRIFLE (WITH LEMON CREAM AND CHERRY SAUCE)
Make and share this Gingerbread Trifle (With Lemon Cream and Cherry Sauce) recipe from Food.com.
Provided by Julie Bs Hive
Categories Dessert
Time 40m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Make gingerbread according to directions. When cool enough to handle cut into 1-in cubes.
- MAKE CHERRY SAUCE: combine brown sugar, cornstarch and cinnamon in a medium saucepan. Stir in cranberry juice cocktail. Add frozen cherries. Cook and stir until thick and bubbly then cook an additional 2 minutes. Cover and cool without stirring. NOTE: this mixture can be made up to three days ahead, covered and refrigerated until needed.
- MAKE LEMON CREAM:.
- Beat whipping cream and vanilla just till soft peaks form. Fold in lemon pudding. Stir gently until combined.
- TO ASSEMBLE:.
- Spoon 1/3 the lemon cream into a trifle dish. Add 1/3 the cherry sauce. Top with half the pears and 1/2 the gingerbread.
- Repeat this layer once and top with remaining 1/3 cherry sauce.
- Keep refrigerated.
Nutrition Facts : Calories 419.4, Fat 15.4, SaturatedFat 7.4, Cholesterol 35.9, Sodium 358.2, Carbohydrate 69.2, Fiber 3.7, Sugar 44, Protein 3.6
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