Ingredients
-
-
1
-
-
3/4
-
1/3
-
1/4
-
1/4
-
2 3/4
-
4
-
1
-
-
1 1/4
-
1/3
-
1 1/2
-
1/2
Directions
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 , The flavors of this trifle go together very well The custard and pears are nicely spiced – flavorful but not overwhelming I made half the recipe, but accidentally made all of the custard, and I’m glad I did, because I think it would have been too dry otherwise It’s a lot of steps and you have to think ahead, but the end result is lovely Note: I couldn’t find a chocolate pound cake at my supermarket, so I made Recipe #128917 for this Thanks for sharing, Mirj!
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Steps
|
1
Done
|
Cut the Ready-Made Chocolate Pound Cake Into 1-Inch Cubes. |
|
2
Done
|
You Should Have About 8 Cups. |
|
3
Done
|
Set Aside. |
|
4
Done
|
to Prepare the Custard: in a Medium Size Heavy Saucepan, Stir the Sugar, Flour, Ground Nutmeg and Salt. |
|
5
Done
|
Gradually Stir in the Milk, Egg Yolks and Vanilla Extract. |
|
6
Done
|
Cook Over Medium Heat, Stirring Constantly Until Thickened and Bubbly. |
|
7
Done
|
Cook and Stir For 2 Minutes More. |
|
8
Done
|
Remove from Heat. |
|
9
Done
|
Pour Into a Bowl. |
|
10
Done
|
Cover Surface With Plastic Wrap and Refrigerate For 4-6 Hours. |
|
11
Done
|
to Prepare the Pears: Stir the Wine, 1/3 Cup Sugar, Lemon Peel, Ground Nutmeg, and Ground Cinnamon in Large Skillet. |
|
12
Done
|
Cook Over Low Heat, Stirring Constantly to Dissolve the Sugar. |
|
13
Done
|
Bring to a Boil. |
|
14
Done
|
Reduce the Heat to Medium-Low. |
|
15
Done
|
Simmer Uncovered For 10 Minutes or Until Reduced by Half. |
