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


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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


Neno

I can be reached by phone or text 8am-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

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Pecan Pumpkin Butter Trifle

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Pecan Pumpkin Butter Trifle Empty Pecan Pumpkin Butter Trifle

    Post by Lobo Sun 10 Jan 2016, 10:20 pm

    Pecan Pumpkin Butter Trifle Img42l
    Pecan Pumpkin Butter Trifle
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    Prep Time: 25 minutes
    Cook Time: 65 minutes
    Servings: 14
    A traditional English dessert, trifle consists of a sponge cake or ladyfingers layered with fruit, spirits and whipped cream. During colonial times, English settlers adapted their cherished family recipes to incorporate New World ingredients. Sugar was a precious commodity in those days, so the dessert was usually reserved for special occasions, including the annual harvest feast, and autumn trifles typically featured seasonal ingredients. Here, we continue the tradition with a rich, creamy trifle that showcases two of Americas favorite flavors: pumpkin and pecan.

    For an elegant presentation, assemble the trifle in individual glasses or clear glass bowls to showcase the colors and textures of the various layers. Presenting the desserts individually allows each one to maintain its attractive appearance right down to the last spoonful.






    • 348

    Ingredients:


    • 1 package spiced pecan pumpkin quick bread
        mix
    • 2 cups heavy cream
    • 1 tsp. vanilla extract
    • 1/4 cup sugar
    • 1 cup pecan pumpkin butter
    • 1/2 cup maple syrup
    • 1/4 cup brandy
    • 1/4 cup water
    • 1 cup pecan halves, toasted

    Directions:

    Prepare the quick bread batter and bake according to the package instructions. Let cool completely. Cut the bread into 15 slices, each 1/2 inch thick. Set aside.

    In the bowl of an electric mixer fitted with the whisk attachment, beat together the cream, vanilla and sugar on medium-high speed until stiff peaks form, 2 to 3 minutes. Remove the bowl from the mixer and, using a rubber spatula, fold in the pecan pumpkin butter. Refrigerate until ready to use.

    In a small saucepan over medium-high heat, combine the maple syrup, brandy and water. Bring to a simmer and cook for 1 to 2 minutes. Remove from the heat.

    To assemble the trifle, place 3 slices of the quick bread in the bottom of a trifle bowl or deep soufflé dish, cutting the slices in half or into quarters as needed to form a single layer of bread. Using a pastry brush, brush the bread with some of the maple syrup mixture and let it soak in. Using an offset spatula, spread 3/4 to 1 cup of the whipped cream mixture evenly over the bread. Repeat the layering process 3 to 4 times. Garnish the trifle with the pecan halves. Serves 12 to 14.

    Make-Ahead Tips: Up to 1 day in advance, bake the pecan pumpkin quick bread and let cool, then wrap with plastic wrap and store at room temperature. Prepare the pumpkin butter whipped cream and maple syrup mixture and refrigerate separately in airtight containers; be sure to rewarm the syrup mixture before using. On Thanksgiving morning, assemble the trifle and refrigerate until serving time.
    Williams-Sonoma Kitchen.

      Current date/time is Thu 28 Mar 2024, 8:59 am