BH&G 3455
From
Dave Drum@1:3634/12 to
All on Wed Jul 28 05:56:00 2021
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Wine-Poached Pear Trifle
Categories: Cakes, Fruits, Wine, Dairy, Nuts
Yield: 16 Servings
MMMMM---------------------WINE-POACHED PEARS--------------------------
10 md Bartlett or Comice Pears
1 1/2 l Light bodied red wine
+=OR=+
6 1/4 c Cranberry juice
1 1/4 c Sugar
1/2 c Fresh cranberries
MMMMM------------------------VANILLA CAKE-----------------------------
2 lg Eggs
3/4 c Sugar
1 tb Vanilla
1/2 c Milk
1 tb Unsalted butter
1 c All-purpose flour
1 ts Baking powder
1/2 ts Salt
MMMMM-----------------------HAZELNUT CREAM----------------------------
8 oz Mascarpone cheese
1 c Whipping cream
2 tb Sugar
1/2 ts Vanilla
1/2 c Chopped hazelnuts; toasted
MMMMM----------------------STREUSEL TOPPING---------------------------
1/3 c All-purpose flour
1/4 c Sugar
3 tb Unsalted butter; softened
1/8 ts Salt
1/4 c Chopped hazelnuts; toasted
WINE-POACHED PEARS: Peel, halve, and core pears. In a 6
to 8 quart Dutch oven combine wine and the 1 1/4 cups
sugar. Bring to boiling over medium heat, stirring to
dissolve sugar. Add pears. Place parchment or a plate on
top of the pears to keep them submerged in the wine.
Simmer for 20 to 30 minutes, until pears are soft (knife
inserted goes in easily). Remove the pears from the
liquid using a slotted spoon. Cool pears to room
temperature. Slice pears, if desired. Return the poaching
liquid to a gentle boil, uncovered, for 30 minutes or
until liquid is syrupy and has reduced to 2 cups. Stir in
cranberries. Set aside to cool.
VANILLA CAKE: Preheat the oven to 350ºF/175ºC.
Grease two 8" x 1 1/2" round cake pans (or a size close
to the diameter of the trifle dish).* Line bottoms of
pans with waxed paper. Grease and flour pans. In a medium
mixing bowl beat the eggs, 3/4 cup sugar and 1 tablespoon
vanilla with an electric mixer on medium to high speed
until thick. In a small saucepan heat the milk over
medium heat until hot. Stir in 1 tablespoon butter until
melted. Slowly stir hot milk into egg mixture. Stir in 1
cup flour, baking powder, and 1/2 teaspoon salt until
smooth. Divide the batter between the pans; spread
evenly. Bake for 20 minutes or until a toothpick inserted
near centers comes out clean. Cool on a wire rack for 10
minutes. Remove from pans. Cool completely on a wire
rack.
HAZELNUT CREAM: In a medium mixing bowl beat mascarpone,
whipping cream, 2 tablespoons sugar, and 1/2 teaspoon
vanilla with an electric mixer on medium to high speed
until thick. Stir in 1/2 cup hazelnuts. Cover and chill
until ready to assemble trifle.
STREUSEL TOPPING: Set oven @ 325ºF/165ºC.
In a medium bowl combine 1/3 cup flour, 1/4 cup sugar, 3
tablespoons butter, and the 1/8 teaspoon salt until
crumbly. Spread in a single layer in a 15x10x1-inch
baking pan. Bake for 20 minutes or until golden brown,
stirring once or twice. Cool. Place streusel in a large
self-sealing plastic bag. Crush with a rolling pin,
leaving some large pieces. Stir in the 1/4 cup chopped
hazelnuts.
LAYER 1: In a 9" diameter straight-side trifle dish layer
Wine-Poached pears and reduced poaching liquid, reserving
some pear slices and cranberries for the top.
LAYER 2: Place one Vanilla Cake layer on pears.
LAYER 3: Spoon three-fourths of the Hazelnut Cream on the
cake.
LAYER 4: Top with second Vanilla Cake layer.
LAYER 5: Top with remaining Hazelnut Cream, the streusel
topping, and reserved pears.
Cover and refrigerate leftovers up to 24 hours.
Makes: 16 servings
Better Homes & Gardens | February 2017
MM Format by Dave Drum - 22 February 2017
Uncle Dirty Dave's Archives
MMMMM
... "No woman in my time will ever be Prime Minister." -- Margaret Thatcher
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