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Ingredientes
- 6 x Ripe pears
- 8 Tbsp. Whisky
- 100 gm Caster sugar, plus 4tbsp
- 450 gm Cranberries, defrosted if frzn
- 250 gm Ready-made chocolate sponge, cut into 1cm slices
- 50 gm Good quality plain chocolate, minced, to decorate
- 150 gm Good quality white chocolate, minced
- 400 ml Fresh custard
- 300 ml Double cream
- 2 x Ripe pears
- 100 gm Sugar
Direcciones
- First prepare the pear crisps. Preheat the oven to 120C/250F/gas 1/2 and line a baking sheet with baking paper. Without peeling or possibly coring them, slice the 2 pears very thinly from top to bottom. In a frying pan, dissolve the sugar in 100ml water over a medium heat. Bring to the boil, then simmer for 2-3 min.
- Remove from the heat, add in the pear slices and leave for 2 min, then remove with a spatula and place on a baking sheet. Place in the oven for 1 1/2 hrs till just golden brown, then cold on a wire rack.
- Meanwhile, peel, core and quarter remaining 6 pears. Heat 600ml water with a quarter of the whisky and the 100g sugar in a large pan, stirring, till the sugar has dissolved. Add in the pears and simmer gently for 7-8 min till just tender. Drain and set aside to cold.
- In a pan set over a gentle heat, cook the cranberries and the remaining 4 Tbsp. of caster sugar till the berries just start to soften. Drain a spoonful on kitchen paper and reserve for decoration. Set the rest aside to cold.
- Layer half the sponge in the bottom of a glass serving dish. Sprinkle with half the remaining whisky. Arrange half the pear quarters on top and cover with half the cranberries. Repeat layers. Make the white chocolate custard. Heat the white chocolate in a heatproof bowl set over a pan of simmering water (don't allow the bowl to touch the water), then leave to cold. Pour the custard into a large bowl and stir in the melted chocolate. Lightly whip the cream and fold into mix. Pour over the trifle and refrigeratetill set.
- To decorate, stand the pear crisps in the top of the trifle and sprinkle over the reserved cranberries and minced plain chocolate.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 342g | |
| Recipe makes 8 servings | |
| Calories 422 | |
| Calories from Fat 163 | 39% |
| Total Fat 18.67g | 23% |
| Saturated Fat 11.06g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 71mg | 24% |
| Sodium 83mg | 3% |
| Potassium 465mg | 13% |
| Total Carbs 64.02g | 17% |
| Dietary Fiber 8.6g | 29% |
| Sugars 47.37g | 32% |
| Protein 6.37g | 10% |
