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Gingerbread Trifle with Poached Pears and Spiced Cream
22 ingredients
openrecipes
This festive dessert is perfect for the holidays, and our gingerbread-spice quick bread mix speeds the preparation. You can make the poached pears and pastry cream a day in advance; cover and refrigerate until ready to use. Bake the quick bread the day you plan to assemble and serve the trifle.
Estimated Nutrition (whole recipe, rough)
1016
Calories
29g
Protein
32g
Fat
153g
Carbs
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Pear | 1 medium (178g) | 101 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Water | not in our table | 0 |
| Star Anise | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 package gingerbread-spice quick bread mix
- 8 Tbs. (1 stick) unsalted butter, melted
- 3/4 cup water
- 2 eggs
- 2 cups milk
- 2 whole eggs plus 1 egg yolk
- 1/4 cup granulated sugar
- 2 Tbs. cornstarch
- 1 tsp. vanilla paste
- 1/4 tsp. lemon zest
- 4 tsp. fresh lemon juice
- 3 cups Riesling
- 2 cups water
- 3/4 cup granulated sugar
- Peel of 1 lemon
- 2 cloves
- 1 star anise
- 1 tsp. vanilla paste
- 6 pears (Bosc, d’Anjou or Bartlett), peeled, halved, cored and stemmed
- 1 1/2 cups heavy cream
- 2 Tbs. confectioners’ sugar
- 1 tsp. vanilla extract
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes