Boozy poached pear trifle by Ravneet Gill


Christmas is for decadent food and enjoying simple traditions, like watching classic films, catching up with family and playing games. When you have a million other things to do, putting together a trifle is such an easy option. I mean, who doesn’t like a bowl of custard, cream and fruit? The best thing is you can adjust and adapt to suit your taste, no booze? Less cream? Different fruit? Totally fine!

Makes enough for 1 x large trifle for 8, or individual glasses
For the trifle custard
double cream 850ml
vanilla extract 1 tsp
egg yolks 3
whole eggs 3
caster sugar 125g

For the poached pears
pears 4 large, peeled
caster sugar 150g
water 700ml
star anise 1
cloves 2
cinnamon 1 stick

To assemble
sponge fingers 1 pack (200g)
sherry to your taste
double cream 500ml
caster sugar 20g
flaked almonds 20g, roasted

Begin by making the custard so it has enough time to chill. Gently warm the cream and vanilla until it begins to steam. Remove from the heat. Whisk the yolks, whole eggs and sugar together. Pour over the warmed cream and whisk. Pour the combined mixture into a large bowl, and sit it on a saucepan of gently simmering water on the stove, making sure it doesn’t directly touch the water. Stir with a whisk frequently until thickened. Transfer to a container and allow to cool completely before placing in the fridge.

Place the pears, sugar, water and aromatics in a large pan making sure the water is covering the pears. If not, top it up. Place a circular piece of parchment directly on the surface of the water to keep the pears submerged. Bring to a gentle simmer until the pears are cooked, around 25-30 minutes, until a skewer placed in slides straight out. Allow to cool before cutting – slice the pears into strips, removing the core, or dice up, depending on how chunky you want the fruit. Keep the liquid to poach more pears.

To assemble, place the sponge fingers into the bottom of the chosen dish. Drizzle over the sherry, being as generous as you like – but not TOO much or it will be too wet. Place the cooled sliced pears on top. Spoon over the cold custard. Gently whip the cream and sugar to soft peaks and top the custard. Finish with a sprinkling of roasted flaked almonds. Serve immediately or keep in the fridge for 2 days.