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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
nirob talecom
[email protected]I'm excited to try this recipe! It looks delicious.
Mohammad Taha
[email protected]I'm interested in trying this recipe, but I'm not sure about the cognac. Can I omit it?
Raja Aqib Dhanyal
[email protected]I'm looking for a healthier version of this recipe. Can you suggest any changes?
Playas Only
[email protected]I'm vegan. Can I make this trifle without using any animal products?
yunus Malik
[email protected]I'm allergic to pears. Can I use another fruit instead?
Jonathan Sosa
[email protected]I don't have all of the ingredients for this recipe. Can I substitute something else?
Md Noyon Ahamed
[email protected]This recipe is too complicated for me. I'm looking for something simpler.
Rizwan Jatt
[email protected]I followed the recipe exactly, but my trifle didn't turn out as well as I hoped. What could I have done wrong?
Fatima Zahra
[email protected]I'm not sure I understand the instructions for making the cognac custard. Can someone explain it to me?
Mia Jaramillo
[email protected]This trifle is so decadent and rich. It's the perfect dessert for a special occasion.
Kamal Bapari
[email protected]I'm not usually a fan of trifles, but this one is amazing! The flavors and textures are incredible.
Muhammad Usaim
[email protected]This trifle is a great way to use up leftover gingerbread. It's also a great make-ahead dessert.
Daniel Rad
[email protected]I love the way the pears and cognac custard complement the gingerbread. It's a truly unique and delicious dessert.
CHAUHAN DIGITAL INDIA
[email protected]I've made this trifle several times and it's always a success. It's the perfect dessert for any occasion.
Fozia Fahad
[email protected]This trifle is so easy to make and it's always a crowd-pleaser.
Tristan Connelly
[email protected]I love the combination of flavors in this trifle. The gingerbread, pears, and cognac custard are all perfect together.
Attar Baloch
[email protected]This is the best gingerbread trifle I've ever had! The flavors are perfectly balanced and the texture is amazing.
Your Favorite
[email protected]I made this trifle for my family and they loved it! The pears added a nice sweetness and the cognac custard was rich and flavorful.
josphat ongolah
[email protected]This gingerbread trifle was a hit at my holiday party! The combination of flavors and textures was perfect, and the cognac custard was especially delicious.