Best 2 Roasted Pear And Amaretto Trifle Recipes
Indulge in a delightful culinary journey with our Roasted Pear and Amaretto Trifle, a captivating dessert that harmoniously blends the delicate sweetness of roasted pears with the subtle nuttiness of amaretto liqueur. This trifle is a symphony of flavors and textures, featuring layers of moist pound cake, creamy custard, and a luscious combination of roasted pears and amaretto-infused whipped cream. Each spoonful promises a burst of flavors, making it the perfect ending to any special meal.
Along with the Roasted Pear and Amaretto Trifle, we present a collection of equally enticing recipes to satisfy your sweet cravings. Embark on a baking adventure with our selection of tantalizing treats, including the classic Victoria Sponge Cake, a timeless delight filled with strawberry jam and whipped cream. For those who prefer a zesty kick, the Lemon Drizzle Cake is sure to impress with its vibrant citrus flavors and moist texture. If you're seeking a decadent chocolate experience, the Chocolate Ganache Tart will fulfill your desires with its rich, velvety filling and a crisp chocolate crust.
For a delightful breakfast or brunch option, try our fluffy American Pancakes, perfect for stacking high with your favorite toppings. And if you're craving a comforting classic, our Apple Crumble will warm your heart with its tender apples enveloped in a buttery oat crumble topping.
AUTUMN TRIFLE WITH ROASTED APPLES, PEARS, AND PUMPKIN-CARAMEL SAUCE
Categories Milk/Cream Fruit Dessert Roast Thanksgiving Apple Pear Pumpkin Sherry Fall Chill Cinnamon Bon Appétit
Yield Makes 12 servings
Number Of Ingredients 26
Steps:
- For cinnamon pastry cream:
- Whisk yolks and 1/2 cup milk in large bowl. Add sugar, flour, vanilla, and cinnamon. Whisk until sugar dissolves. Bring 1 1/2 cups milk to simmer in heavy medium saucepan over medium heat. Gradually whisk milk into yolk mixture. Return mixture to same saucepan. Cook until custard thickens and boils, stirring constantly, about 2 minutes. Transfer to medium bowl. Add butter and stir until melted. Press plastic wrap directly onto surface. Chill until cold, about 2 hours. (Can be made 2 days ahead. Keep chilled.)
- For pumpkin-caramel sauce:
- Melt butter in heavy small saucepan over medium heat. Add sugar and cook until mixture is deep amber, stirring constantly, about 8 minutes (mixture will be grainy). Reduce heat to medium-low. Add cream (mixture will bubble). Stir until caramel bits dissolve, about 2 minutes. Add pumpkin; stir until heated. Refrigerate until cold, about 2 hours. (Can be made 2 days ahead. Cover and keep refrigerated.)
- For roasted fruit:
- Preheat oven to 400°F. Mix apples, pears, and lemon juice in large bowl. Place butter on rimmed baking sheet. Heat in oven until butter melts and begins to brown, about 5 minutes. Add fruit to baking sheet and toss with butter. Roast until fruit is soft and golden, turning with metal spatula every 15 minutes, about 1 hour. Cool fruit on sheet.
- For assembly:
- Place ladyfingers, flat side up, on baking sheet. Brush with Sherry. Line bottom of 2- or 3-quart glass trifle dish with single layer of ladyfingers, Sherry side up. Line bottom edge with 1 row of ladyfingers, Sherry side in, pressing gently against dish. Spoon half of pastry cream into lined dish; smooth top. Cover with half of fruit. Drizzle 1/2 cup caramel sauce over. Line edge of dish with second row of ladyfingers, Sherry side in. Cover fruit with single layer of ladyfingers. Spoon remaining pastry cream over. Cover with remaining fruit. Drizzle fruit with 1/2 cup caramel sauce. Line edge of dish with third row of ladyfingers, Sherry side in. Chill at least 6 hours. (Can be made 1 day ahead. Keep chilled.)
- Whip cream, sugar, and vanilla in bowl until mixture holds peaks. Fill pastry bag fitted with large rosette tip with whipped cream and pipe over trifle (or spoon whipped cream over). (Can be prepared 3 hours ahead; chill.) Drizzle whipped cream with 2 tablespoons caramel sauce. Brush pear slices with lemon juice; arrange decoratively atop whipped cream. Serve, passing remaining caramel sauce separately.
ROASTED PEARS WITH AMARETTI AND AMARETTO
Steps:
- Preheat oven to 425°F.
- Mix Amaretto and vinegar in a 13- by 9-inch baking dish. Put pears, cut sides down, in dish.
- Roast pears 15 minutes. Add water and roast until pears are tender but still hold their shape, 8 to 10 minutes more.
- Arrange pears, cut sides up, on a platter and spoon pan juices over them. Sprinkle with half of cookie crumbs, then baste with pan juices. Sprinkle with remaining crumbs and serve warm or at room temperature.
Tips:
- Choose ripe, firm pears. This will ensure that they hold their shape when roasted.
- Use a variety of nuts. This will add texture and flavor to the trifle.
- Don't over-roast the pears. They should be tender but still hold their shape.
- Make the custard ahead of time. This will give it time to chill and thicken.
- Use a trifle bowl or other large glass bowl. This will allow you to see all the layers of the trifle.
- Refrigerate the trifle for at least 4 hours before serving. This will allow the flavors to meld and the trifle to set.
Conclusion:
Roasted pear and amaretto trifle is a delicious and elegant dessert that is perfect for any occasion. It is made with layers of roasted pears, custard, ladyfingers, and whipped cream. The roasted pears add a sweet and caramelized flavor, while the custard is rich and creamy. The ladyfingers add a delicate crunch, and the whipped cream adds a light and airy texture. This trifle is sure to impress your guests, and it is a great way to use up any leftover pears.
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