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Cranberry, pear and port trifle

Cranberry, pear and port trifle
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A festive British dessert combining tart cranberries, sweet pears poached in port wine, layered with moist sponge cake, creamy custard, and light whipped cream. Perfect for holidays and special occasions, this trifle offers stunning layers and a perfect balance of rich, fruity, and warming flavors.

Ingredients

Scale

Fruits

  • 200g fresh cranberries
  • 3 ripe but firm pears

Liquids

  • 150ml port wine (or substitute with pomegranate or cranberry juice for alcohol-free version)

Base

  • 300g sponge cake or ladyfingers

Custard and Cream

  • 500ml creamy custard (homemade or store-bought)
  • 300ml whipped cream

Other

  • 50g sugar
  • 1 tsp ground cinnamon (optional)
  • 1/2 tsp ground nutmeg (optional)
  • Toasted almonds or walnuts for garnish (optional)
  • Dark chocolate for drizzling (optional)

Instructions

  1. Prepare the Fruit: Wash the cranberries thoroughly. Peel, core, and slice the pears. In a saucepan, cook cranberries with a little sugar and port wine until softened and syrupy. Then gently poach the pear slices in the same port mixture until tender but still holding their shape.
  2. Soak the Sponge Cake: Cut the sponge cake or ladyfingers into bite-sized chunks. Soak them generously in port wine to ensure the base of the trifle is moist and full of flavor.
  3. Layer the Trifle: In a large clear glass bowl or individual serving jars, start by placing the soaked sponge cake at the bottom. Add a layer of the poached pears and cranberries on top. Spoon a generous layer of creamy custard over the fruit. Repeat these layers, ending with a thick topping of whipped cream.
  4. Chill and Set: Cover the assembled trifle tightly with cling film and refrigerate for at least 4 hours or preferably overnight. This rest time allows the flavors to meld and the dessert to set properly.
  5. Garnish Before Serving: Just before serving, decorate the top with extra fresh cranberries, thin pear slices, toasted nuts, a dusting of cinnamon, or a drizzle of melted dark chocolate for an inviting and festive presentation.

Notes

  • Use firm ripe pears to avoid mushiness when poaching.
  • Adjust the sugar in the cranberry compote to suit your taste and the tartness of the cranberries.
  • Assemble the trifle in a clear glass dish to showcase the beautiful layers.
  • Homemade custard adds richer flavor but store-bought custard works well for convenience.
  • Make the trifle a day ahead to improve flavor blending and texture.

Nutrition

Keywords: cranberry trifle, pear trifle, port wine dessert, festive British dessert, holiday trifle, layered dessert

Find it online: https://tastebudtrek.com/cranberry-pear-and-port-trifle/