Pear and Pistachio Trifle with Mascarpone Whipped Cream

Pear and Pistachio Trifle

Pear and Pistachio Trifle with Mascarpone Whipped Cream

My photo was a recent winner in Zagat’s 12 Days of Foodie Cheer Photo Contest.

 

 

 

Cake ingredients: (can be served as a bundt cake)

Cake courtesy of Taste of Home magazine

  • 3 c all-purpose flour
  • 1 tsp bakin soda
  • 1 ½ tsp cinnamon
  • 1 tsp salt
  • ½ tsp nutmeg
  • 1/8 tsp cloves
  • 1 ½ c vegetable oil
  • 1 c brown sugar
  • 1 c granulated sugar
  • 3 eggs
  • 2 tsp vanilla
  • 4 med pears, peeled, cored and chopped
  • 1 ¼ c chopped pistachio nuts

Cake directions: 

  • Preheat oven to 325°.
  • Grease and flour 10-ince bundt pan.
  • In medium bowl, mix flour, baking soda, and spices.
  • In large mixing bowl, beat oil, sugars on medium speed until well combined
  • Add eggs, one at a time, beating well after each addition.
  • Add vanilla.
  • Beat in as much of the flour mixture as you can with mixer; add remaining and stir manually.
  • Add pears and chopped pistachio nuts and mix gently.
  • Pour into prepared pan, spreading evenly.
  • Bake about 75 minutes or until a wooden toothpick inserted near the center comes out clean.
  • Cool in pan on wire rack for 10 minutes.
  • Remove cake from pan and cool completely on wire rack.
  • Top as desired, or reserve for trifle.

Maple Mascarpone Whipped Cream ingredients:

  • ¼ c maple syrup
  • 8 oz container mascarpone cheese
  • 2 c whipping cream

Maple Mascarpone Whipped Cream directions:

  • In a large mixing bowl beat whipping cream, mascarpone and maple syrup on high speed until soft peaks form.

 Salted Caramel Sauce Ingredients (Laptop2Tabletop)

This makes enough to store for additional uses. 

  • 1 ½ c sugar
  • 2 tbs butter, unsalted
  • 1/3 cup water
  • 1 ¼  c heavy cream
  • ½  tsp pure vanilla extract
  • 2 tsp fleur de sel (French sea salt)

Salted Caramel Sauce directions:

  • Mix the water, butter and sugar in a medium heavy-bottomed saucepan.
  • Cook over low heat for 5 to 10 minutes, until the sugar dissolves. Do not stir.
  • Increase the heat to medium and boil uncovered until the sugar turns a warm chestnut brown about 5 to 7 minutes, gently swirling the pan to stir the mixture.
  • Watch the mixture very carefully at the end, as it will go from gorgeous caramel to burnt caramel very quickly.
  • Turn off the heat.
  • Slowly add the cream, vanilla and salt.
  • Simmer over low heat; stir constantly, until the caramel dissolves and the sauce is smooth, about 2 minutes.
  • Remove from heat and allow to cool to room temperature, at least 4 hours. It will thicken as it sits.

Trifle Assembly:

  • Prepare serving dishes (mini shooters, mini martini glasses, etc.)
  • Tear cake into small chunks.
  • Layer dishes with cake and whipped cream; repeat.
  • Top with drizzle of salted caramel sauce and pistachios.

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