Subj : BH&G 3455 To : All From : Dave Drum Date : Wed Jul 28 2021 05:56:00 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 --- MultiMail/Win32 v0.49 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12) .