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Roasted Pear Trifle

Source: © EatingWell Magazine
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Active Time:  1 Hour 30 Minutes
Total Time:  4 Hours
  20 servings, about 2/3 cup each
Trifle, the quintessential British dessert, can be made in endless variations. This crowd-pleasing version is perfect for entertaining—you assemble it in advance and it actually gets better as it sits. The results never fail to impress.

Make Ahead Tip: Refrigerate, without Vanilla Cream, for up to 2 days.
For the Custard:
2   large eggs
1/2 cup  sugar
6 tablespoons  cornstarch
1/4 teaspoon  salt
3 1/2 cups  low-fat milk, divided
2 teaspoons  vanilla extract
For the Roasted Pears & Trifle:
8   firm, ripe Bosc pears (about 3 1/4 pounds), peeled and diced
2 tablespoons  sugar
2 tablespoons  lemon juice
1/4 cup  sliced almonds (optional)
3/4 cup  apricot fruit spread or preserves
3 3-ounce packages  ladyfingers (see Note)
4 tablespoons  amaretto, divided (see Tip)
1 pint  raspberries, rinsed
1 3/4 cups  Vanilla cream (see recipe link above)

Ingredient Note: Ladyfingers can be found in the in-store bakery of most supermarkets.

Substitution: Replace amaretto with 4 tablespoons orange juice mixed with 1/4 teaspoon almond extract.
Other necessary recipes:
Vanilla Cream
Roasted Pear Trifle Recipe at
To prepare custard: Whisk eggs, 1/2 cup sugar, cornstarch, salt and 1/2 cup milk in a medium bowl until smooth. Heat the remaining 3 cups milk in a large heavy saucepan over medium heat until steaming. Gradually pour the hot milk into the egg mixture, whisking constantly. Return this mixture to the pan and cook over medium heat, whisking constantly, until the custard bubbles and thickens. (Use caution, as hot custard will sputter). Remove from the heat and stir in vanilla. Transfer the custard to a shallow glass dish. Press plastic wrap directly onto the surface and refrigerate until chilled, at least 1 hour or overnight.

To roast pears: Preheat oven to 400°F. Coat a rimmed baking sheet with cooking spray. Toss pears, 2 tablespoons sugar and lemon juice in a large bowl. Spread the pears on the prepared baking sheet. Roast the pears until tender and golden brown in spots, turning occasionally, 45 to 50 minutes.

While the pears are roasting, toast almonds, if using, in a small baking pan until fragrant, 4 to 5 minutes. Set aside.

To assemble trifle: Melt apricot preserves in a small saucepan over low heat. Arrange 14 to 15 ladyfingers in the bottom of a trifle bowl (8-inch diameter), trimming them if necessary to fit tightly. Drizzle 1 tablespoon amaretto over the ladyfingers and dot with 3 tablespoons of the preserves. Top with one-third of the roasted pears (about 1 1/3 cups) and a scant 1/2 cup raspberries. Spread 3/4 cup custard over. Repeat layering 2 more times with ladyfingers, amaretto, preserves, fruit and custard. Top with 13 to 15 ladyfingers (you may have leftovers); drizzle with remaining amaretto. Spread remaining custard over the top. Cover and refrigerate until cold, at least 1 hour.

Meanwhile, make Vanilla Cream, if using.

Shortly before serving, spread Vanilla Cream (or whipped topping) on top of the trifle, if desired, and garnish with toasted almonds, if desired, and the remaining raspberries.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   20 servings, about 2/3 cup each
Calories: 197
Fat. Total: 1g
Protein: 4g
Carbohydrates, Total: 42g
Fat, Saturated: 1g
Fiber: 3g
Cholesterol: 32mg
Sodium: 65mg
% Cal. from Fat: 5%
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