Gingered Pear And Cranberry Trifle Recipes

Steps:

• Heat oven to 350°F.
• Combine flours, baking powder, ginger and baking soda in medium bowl. Toss pears with sugars and butter in large bowl. Add egg; mix lightly. Add flour mixture; stir just until moistened. (Batter will be thick.) Gently stir in cranberries.
• Pour into greased and floured 8x4-inch loaf pan.
• Bake 1 hour or until toothpick inserted in center comes out clean. Cool bread in pan 10 min. Remove to wire rack; cool completely.

Steps:

• In a medium saucepan, combine cranberries, 2 cups granulated sugar, ginger, and 2 cups water. Bring to a simmer over medium; cook until cranberries begin to burst, 8 to 10 minutes. Let compote cool completely.
• Make cream filling: Using an electric mixer, beat cream cheese, brown sugar, remaining 1/4 cup granulated sugar, and vanilla on high until well combined. With mixer on medium, gradually add heavy cream; continue beating until soft peaks form.
• Arrange 1/3 of cake in a 3-quart serving dish. Spoon 1/3 of compote over cake; spread to sides of dish. Dollop 1/3 of cream filling over compote; spread to sides of dish. Repeat twice, ending with cream filling. Cover; refrigerate at least 2 hours (or up to 1 day). Garnish with Candied Orange Zest, if desired.

Steps:

• Preheat the oven to 350 degrees F.
• For the crumble: Mix the flour, gingersnap crumbs, brown sugar, granulated sugar and salt in a large bowl. Stir in the melted butter until the mixture has a crumbly texture.
• For the filling: In a separate large bowl, combine the pear slices, cranberries, granulated sugar, cornstarch, orange zest and juice and vanilla.
• Brush a 2-quart baking dish with softened butter. Pour the fruit mixture into the bottom of the prepared dish, and sprinkle the gingersnap crumble evenly over the top. Bake until golden brown and bubbly, 40 to 45 minutes.

Steps:

• Make gingerbread: Preheat oven to 350°. Butter an 8- by 8-in. baking pan. In a medium bowl, mix flour, baking soda, cinnamon, 1 teaspoons ground ginger, the cloves, and 1/2 teaspoons salt. In a large bowl, whisk 3/4 cup granulated sugar with 1 egg until thick and pale.
• Stir in applesauce, molasses, 1 tablespoons fresh ginger, oil, and 1/4 cup hot water. Stir in flour mixture.
• Pour into pan and bake until a toothpick inserted in the center comes out clean, about 35 minutes. Let rest 5 minutes; turn out onto rack and let cool. Cut into 1-in. cubes.
• Cook pears: Melt 2 tablespoons butter in a frying pan over medium heat. Add pears. Cook, stirring, until soft, 7 minutes.
• Stir in brown sugar, 1/2 teaspoons ground ginger, and 1/4 teaspoons salt.
• Make custard: In a pan over medium heat, whisk half-and-half, 3 eggs, 1/2 cup granulated sugar, cornstarch, and 1/4 teaspoons salt until thickened, 10 minutes. Take off heat; stir in vanilla and 2 tablespoons butter.
• Whip cream: In a large bowl, beat cream, powdered sugar, and remaining 1/2 teaspoons fresh ginger until soft peaks form.
• 5. Assemble trifle: Put half the gingerbread cubes in a trifle dish or glass bowl. Sprinkle with half the brandy. Spoon half the pears and liquid over gingerbread. Pour half the custard over pears. Top with half the whipped cream and half the crystallized ginger. Repeat layers. Serve immediately, or cover and chill up to 1 day.

Steps:

• In a large saucepan, combine the first five ingredients. Cook over medium heat until the berries pop, about 15 minutes. Cool completely., Meanwhile, in a large bowl, beat the cream cheese, brown sugar and vanilla until smooth. Fold in whipped topping., Place a third of the cake cubes in a 3-qt. trifle bowl; top with a third of the cranberry mixture and a third of the cream cheese mixture. Repeat layers twice. Cover and refrigerate for at least 2 hours before serving.

Steps:

• Combine cranberries, diced pear, orange juice, sugar, water, candied ginger, orange zest, star anise, cinnamon stick, garam masala, and salt in a large saucepan over medium-high heat. Bring to boil, reduce heat to medium, and simmer, stirring occasionally, until cranberries have softened, 10 to 12 minutes. Remove from heat and allow to cool completely.
• Remove cinnamon stick and star anise. Chill until ready to serve.

Steps:

• Pears and Syrup Combine first 4 ingredients in heavy saucepan. Remove peel from lemon with vegetable peeler and add peel to saucepan. Stir over medium heat until sugar dissolves. Increase heat and boil 5 minutes. Reduce heat, add pears and simmer until pears are tender, turning occasionally, about 8 minutes. Using a slotted spoon, transfer the pears to a bowl. Boil pear cooking liquid until reduced to scant 1 cup, about 20 minutes. Strain reduced syrup and pour over pears. Cool to room temperature. Preparation for Custard Scald milk in a heavy large saucepan. Whisk yolks, sugar and cornstarch in a medium bowl until smooth. Gradually whisk in hot milk. Return custard mixture to same saucepan. Cook over medium heat until custard boils and thickens, stirring constantly, about 8 minutes. Transfer to bowl. Mix in ginger. Chill until cold. (Can be prepared 1 day ahead. Cover pears and custard separately and refrigerate.) Preparation for Cake Cut cakes horizontally in half. Spread cut sides with 1 cup cranberry sauce. Reassemble cakes. Cut cakes crosswise into 1/2-inch-wide slices. Arrange 12 cake "sandwiches" in single layer cut side up over bottom of 12-cup glass bowl. Spread cake with 1/3 cup of cranberry sauce. Using slotted spoon, transfer pears to work surface. Cut pears into 1/2-inch pieces. Arrange 1/3 of pears over sauce. Measure 5 tablespoons pear syrup (reserve remainder for another use). Stir liqueur into 5 tablespoons syrup. Brush pears with 1/4 cup of liqueur mixture. Spread with 1 1/2 cups of custard. Place remaining cake "sandwiches" in a single layer over custard. Spread with 2/3 cup of cranberry sauce. Top with remaining pears. Brush pears with remaining liqueur mixture. Spread with remaining custard. Smooth top. Cover; chill overnight. In a large bowl whip cream ti stiff peaks. Spoon cream into pastry bag fitted with large star tip. Spread 1 1/2 cups of cranberry sauce over custard. Pipe cream in decorative border atop dessert. (Can be prepared 4 hours ahead. Chill.) Garnish with almonds and mint sprigs.