Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.


For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017

Ad Space M-1

Board Rules

October 2016


Calendar Calendar

Ad Space M-2

Revv Worldwide

IQD/Oil/Commodities Charts


Ad Space M-3

Top posting users this month

Ad Space M-4

Winter Pear Trifle



Posts : 16501
Thanked : 805
Join date : 2013-01-12

Winter Pear Trifle

Post by Lobo on Thu 14 Jan 2016, 12:04 am

Winter Pear Trifle

Read Reviews

Write a Review
Prep Time: 45 minutes
Cook Time: 20 minutes
Servings: 10
While trifle is often considered to be a summertime treat, it’s also a great choice with the rich, deep flavors of winter: chocolate cake, vanilla-poached pears and decadent whipped mascarpone. It makes a yummy addition to any holiday dinner party.

  • Printer Friendly Version

  • 47


For the poached pears:

  • 4 cups water
  • 1 cup sugar
  • 6 ripe but firm pears, preferably Bosc, peeled, quartered and cored
  • Peel from 1 orange, removed in strips with a vegetable peeler
  • 1/2 vanilla bean

For the mascarpone cream:

  • 1 cup mascarpone cheese

  • 3 Tbs. sugar
  • 1 tsp. vanilla extract
  • Pinch of kosher salt
  • 1 1/2 cups heavy cream

  • 1/4 cup sweet Marsala or sweet sherry
  • 1 layer devil's food cake or your favorite 9-inch light-textured chocolate cake

  • 1/3 cup sliced almonds, toasted 

Related Recipes

  • Devil’s Food Layer Cake >


To poach the pears, cut a circle of parchment paper that will fit in a large saucepan. Cut a small circle in the middle of the parchment. In the pan, bring the water and sugar to a boil over high heat. Reduce the heat to medium and add the pears and orange peel. Using a paring knife, split the vanilla bean and scrape out the seeds with the back of the knife; add the pod and seeds to the pan. Lay the parchment in the pan to help submerge the pears. Adjust the heat so that the liquid simmers gently and poach the pears until tender, 15 to 20 minutes. Let cool in the poaching liquid.

To make the mascarpone cream, in the bowl of an electric mixer fitted with the whisk attachment, beat the mascarpone, sugar, vanilla extract and salt on medium speed just until combined. Add the cream and beat just until stiff peaks form. Do not overbeat.

To assemble the trifle, in a small bowl, stir together the Marsala and 1/4 cup of the pear poaching liquid. Cut the pears into thick slices, place in a bowl and toss with about 1/4 cup of the poaching liquid (you can slice up some of the orange peel used in poaching and add that to the pears, if you like). Have ready a trifle bowl or a 3-quart glass bowl measuring about 8 inches high and 8 inches in diameter. Cut the cake crosswise into thick slices.

Line the bottom of the bowl with half of the cake slices. Sprinkle with half of the Marsala mixture. Top with half of the pear slices, including half of the juice, then spread with half the mascarpone cream. Top with the remaining cake slices, Marsala mixture, and pear slices and juice. Spread with the remaining mascarpone cream. Cover with plastic wrap and refrigerate for at least 2 hours.

Sprinkle with the toasted almonds just before serving. Use a big spoon to dig deep down into the trifle to make sure you get a good helping of every layer. Serves 10.

Baker’s note: Make sure to use plenty of juice from the pears to keep the trifle nice and moist.

Adapted from Williams-Sonoma Home Baked Comfort, by Kim Laidlaw (Weldon Owen, 2011).

    Current date/time is Sat 22 Oct 2016, 12:59 pm