~Day 9 of 12 Days of Rebecca Rose~
I love baking and during Christmas, I do even more of it! I’ve based this desert of a recipe from Tanya’s Christmas and it tastes amazing. It’s perfect for serving at a Christmas dinner party or for a sweet treat and when you are poaching the pears, it makes the house smell AMAZING.
- 600ml red wine
- 50ml port
- 125g caster sugar
- 3 cloves
- 1 tsp ground allspice
- 2 cinnamon sticks
- 3 oranges, sliced into rounds(skin on)
- 6-8 conference pears
- 200ml double cream
- 300g of sticky toffee loaf(Tyrells do a good version), cut into 2cm chunks
- 750ml of ready-made custard( I made some using custard powder and milk over the hob)
- 125g of crushed ginger biscuits
- 50g crystallised ginger, chopped
- A large handful of flaked almonds
- To poach the pears, pour the wine and port into a saucepan along with 600ml of water and then add the sugar, spices and oranges. Bring to the boil and simmer on a low heat for 15 minutes, stirring to make sure that the sugar has dissolved. Meanwhile, peel the pears but leave them whole and the stems on.
- Next, turn the heat up to a medium – high heat and add the pears. Bring to a gentle simmer before turning down the heat and leaving the pears to poach for 40 minutes. Meanwhile, you can whip the cream to soft peaks and store in the fridge ready for topping. Carefully remove the pears using a slotted spoon and put them on a plate to cool.
- Once you’ve removed the pears, sieve the spices out of the mulled wine mixture and then put it back on medium-high heat for around 20 -25 minutes until the volume has reduced by two-thirds to create a syrup. Set aside and leave to cool.
- Cut the pear into halves lengthways and then use a spoon to carefully remove the stem and core. Chop the crystallised ginger, crush the ginger biscuits and chop the cake into 2 cm chunks.
- To assemble the trifle, arrange the toffee cake chunks along the bottom of the trifle dish and drizzle over half of the mulled wine syrup. Place the pears along the outside of your dish so the cut sides are facing outwards. Pour in the custard and then sprinkle over the crushed ginger biscuits before topping with the whipped cream. If you are serving straight away, then go ahead and drizzle over the remaining mulled wine syrup, crystallised ginger and flaked almonds. If not, then store in the fridge and add the toppings before serving.
Rebecca Rose x
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