• BH&G 3455

    From Dave Drum@1:3634/12 to All on Wed Jul 28 06:00:00 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

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