Gingered Pear And Cranberry Trifle Recipes

CRANBERRY TRIFLE

Steps:

• In a medium saucepan, combine cranberries, 2 cups granulated sugar, ginger, and 2 cups water. Bring to a simmer over medium; cook until cranberries begin to burst, 8 to 10 minutes. Let compote cool completely.
• Make cream filling: Using an electric mixer, beat cream cheese, brown sugar, remaining 1/4 cup granulated sugar, and vanilla on high until well combined. With mixer on medium, gradually add heavy cream; continue beating until soft peaks form.
• Arrange 1/3 of cake in a 3-quart serving dish. Spoon 1/3 of compote over cake; spread to sides of dish. Dollop 1/3 of cream filling over compote; spread to sides of dish. Repeat twice, ending with cream filling. Cover; refrigerate at least 2 hours (or up to 1 day). Garnish with Candied Orange Zest, if desired.

GINGERSNAP PEAR TRIFLES

Steps:

• In a small bowl, beat cream until soft peaks form. Fold in lemon curd., Layer half of the crumbled cookies, pears and whipped cream in two dessert dishes. Repeat layers. Sprinkle with ginger. Serve immediately.

GINGERBREAD TRIFLE WITH PEARS

Steps:

• Prepare and bake cake mix according to package directions. Cool completely on a wire rack. , In a large bowl, combine water and lemon juice. Peel pears, one at a time, quarter and cut into 1 to 1-1/2-in. chunks. Place in water mixture to prevent browning. , Drain pears. In a large skillet, combine 1/2 cup sugar, 2 tablespoons butter and 1/4 teaspoon each cinnamon and ginger. Add half the pears. Cook and stir over medium-high heat for 4-5 minutes or until syrup is golden brown. Reduce heat to medium-low; cover and cook 10 minutes longer, stirring occasionally. Transfer to a bowl. , Repeat with remaining sugar, butter, cinnamon, ginger and pears. Cool completely. , Meanwhile, for trifle cream, in a large bowl, beat the cream cheese, brown sugar, orange juice, orange zest and extract until blended. Gently fold in whipped cream., To assemble, cut cake into 1/4-in. slices. Place a third in a 3-qt. trifle dish or glass serving bowl; top with a third of pears and a third of cream cheese mixture. Repeat layers twice. Cover and refrigerate for several hours or overnight.

GINGER PEAR CRANBERRY SAUCE

Steps:

• Combine cranberries, diced pear, orange juice, sugar, water, candied ginger, orange zest, star anise, cinnamon stick, garam masala, and salt in a large saucepan over medium-high heat. Bring to boil, reduce heat to medium, and simmer, stirring occasionally, until cranberries have softened, 10 to 12 minutes. Remove from heat and allow to cool completely.
• Remove cinnamon stick and star anise. Chill until ready to serve.

CHOCOLATE, CRANBERRY AND GINGER TRIFLE

Steps:

• For filling:
• Combine first 5 ingredients in heavy medium saucepan. Bring to boil, stirring until sugar dissolves. Boil until cranberries pop, stirring occasionally, about 5 minutes. Mix in crystallized ginger. Cover and refrigerate until cold.
• For pudding:
• Bring milk to simmer in heavy medium saucepan. Remove from heat. Using electric mixer, beat yolks and sugar in medium bowl until very thick, about 3 minutes. Add cornstarch; beat to blend. Gradually beat in hot milk. Return mixture to saucepan; whisk over medium heat until pudding thickens and comes to boil, about 3 minutes (pudding will be very thick). Remove from heat. Add chocolate; whisk until melted and mixture is smooth. Mix in Grand Marnier. Transfer to medium bowl. Place plastic wrap directly on surface of pudding. Chill until cold, about 3 hours. (Filling and pudding can be made 1 day ahead. Chill.)
• Mix crystallized ginger into pudding. Beat cream in large bowl until firm peaks form. Set aside 1 1/2 cups whipped cream. Fold remaining whipped cream into pudding in 2 additions.
• For assembly:
• Cover bottom of 8-inch-diameter, 3-quart trifle bowl with single layer of cake pieces, turning crusts away from sides of bowl. Sprinkle with 3 tablespoons Grand Marnier. Spread 1 cup cranberry filling over cake to sides of bowl. Spread 1 1/4 cups pudding over cranberry filling to sides of bowl. Repeat layering 2 more times (reserve remaining chocolate pudding for another use).
• Spread 1 1/2 cups whipped cream over trifle, building up whipped cream edges slightly. Spoon remaining filling atop whipped cream (but not atop whipped cream edges). Cover; chill at least 4 hours. (Can be made 8 hours ahead. Chill.)

GINGERED PEAR AND CRANBERRY TRIFLE RECIPE

Steps:

• Pears and Syrup Combine first 4 ingredients in heavy saucepan. Remove peel from lemon with vegetable peeler and add peel to saucepan. Stir over medium heat until sugar dissolves. Increase heat and boil 5 minutes. Reduce heat, add pears and simmer until pears are tender, turning occasionally, about 8 minutes. Using a slotted spoon, transfer the pears to a bowl. Boil pear cooking liquid until reduced to scant 1 cup, about 20 minutes. Strain reduced syrup and pour over pears. Cool to room temperature. Preparation for Custard Scald milk in a heavy large saucepan. Whisk yolks, sugar and cornstarch in a medium bowl until smooth. Gradually whisk in hot milk. Return custard mixture to same saucepan. Cook over medium heat until custard boils and thickens, stirring constantly, about 8 minutes. Transfer to bowl. Mix in ginger. Chill until cold. (Can be prepared 1 day ahead. Cover pears and custard separately and refrigerate.) Preparation for Cake Cut cakes horizontally in half. Spread cut sides with 1 cup cranberry sauce. Reassemble cakes. Cut cakes crosswise into 1/2-inch-wide slices. Arrange 12 cake "sandwiches" in single layer cut side up over bottom of 12-cup glass bowl. Spread cake with 1/3 cup of cranberry sauce. Using slotted spoon, transfer pears to work surface. Cut pears into 1/2-inch pieces. Arrange 1/3 of pears over sauce. Measure 5 tablespoons pear syrup (reserve remainder for another use). Stir liqueur into 5 tablespoons syrup. Brush pears with 1/4 cup of liqueur mixture. Spread with 1 1/2 cups of custard. Place remaining cake "sandwiches" in a single layer over custard. Spread with 2/3 cup of cranberry sauce. Top with remaining pears. Brush pears with remaining liqueur mixture. Spread with remaining custard. Smooth top. Cover; chill overnight. In a large bowl whip cream ti stiff peaks. Spoon cream into pastry bag fitted with large star tip. Spread 1 1/2 cups of cranberry sauce over custard. Pipe cream in decorative border atop dessert. (Can be prepared 4 hours ahead. Chill.) Garnish with almonds and mint sprigs.

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.