Pear And Caramel Trifles
Serves: 6
Ewell Douglas
1 January 1970
Based on User reviews:
47
Spice
41
Sweetness
56
Sourness
40
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 cup
Water1 cup
Sugar1.5 cups
Whipping Cream (chilled)1.5 tbsps
Powdered Sugar1.5 tsps
Vanilla ExtractDirections:
1
Make pears: Scrape seeds from vanilla bean into large saucepan; add bean
2
Add 6 cups water, sugar and lemon peel
3
Stir over medium heat until mixture comes to simmer
4
Add pears; simmer until tender, about 15 minutes
5
Cool pears in syrup
6
Scrape seeds from vanilla bean into large saucepan; add bean
7
Add 6 cups water, sugar and lemon peel
8
Stir over medium heat until mixture comes to simmer
9
Add pears; simmer until tender, about 15 minutes
10
Cool pears in syrup
11
Make caramel: Stir 1 cup sugar and 1/4 cup water in heavy medium saucepan over low heat until sugar dissolves
12
Increase heat; boil without stirring until sugar turns deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 10 minutes
13
Remove from heat
14
Add 1 cup warm cream (mixture will bubble up)
15
Return to very low heat; stir until smooth
16
Chill sauce uncovered until cold, about 1 hour
17
Beat chilled cream, powdered sugar and vanilla in large bowl until firm peaks form
18
Fold 1/2 cup cold caramel sauce into cream; cover and chill remaining sauce
19
Drain pears and cut crosswise into 1/2-inch-thick slices
20
Press 1 piece of cake into each of six 12- to 14-ounce goblets
21
Top each with 5 pear slices, 2 teaspoons reserved caramel sauce and 1/4 cup caramel cream
22
Repeat layering with cake, pears, caramel sauce and caramel cream
23
(Can be made 1 day ahead
24
Cover and chill
25
) Drizzle remaining caramel sauce over trifles
26
Sprinkle with nuts and serve
27
Stir 1 cup sugar and 1/4 cup water in heavy medium saucepan over low heat until sugar dissolves
28
Increase heat; boil without stirring until sugar turns deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 10 minutes
29
Remove from heat
30
Add 1 cup warm cream (mixture will bubble up)
31
Return to very low heat; stir until smooth
32
Chill sauce uncovered until cold, about 1 hour
33
Beat chilled cream, powdered sugar and vanilla in large bowl until firm peaks form
34
Fold 1/2 cup cold caramel sauce into cream; cover and chill remaining sauce
35
Drain pears and cut crosswise into 1/2-inch-thick slices
36
Press 1 piece of cake into each of six 12- to 14-ounce goblets
37
Top each with 5 pear slices, 2 teaspoons reserved caramel sauce and 1/4 cup caramel cream
38
Repeat layering with cake, pears, caramel sauce and caramel cream
39
(Can be made 1 day ahead
40
Cover and chill
41
) Drizzle remaining caramel sauce over trifles
42
Sprinkle with nuts and serve