Gingerbread Trifle with Pears |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 14 |
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I originally developed this recipe for a friend's baby shower, but now it's a holiday favorite. The flavored cream cheese filling pairs well with the fruit and gingerbread.Nancy Cupp, Larkspur, California Ingredients:
1 package (14-1/2 ounces) gingerbread cake mix |
3 cups water |
1/4 cup lemon juice |
10 medium ripe pears |
1 cup sugar, divided |
4 tablespoons butter, divided |
1/2 teaspoon ground cinnamon, divided |
1/2 teaspoon ground ginger, divided |
trifle cream: |
2 packages (8 ounces each) cream cheese, softened |
1/4 cup packed brown sugar |
2 tablespoons orange juice |
1 tablespoon grated orange peel |
1/4 to 1/2 teaspoon rum extract |
1 cup heavy whipping cream, whipped |
Directions:
1. Prepare and bake cake mix according to package directions. Cool completely on a wire rack.
2. In a large bowl, combine water and lemon juice. Peel pears, one at a time, quarter and cut into 1 to 1-1/2-in. chunks. Place in water mixture to prevent browning.
3. Drain pears. In a large skillet, combine 1/2 cup sugar, 2 tablespoons butter and 1/4 teaspoon each cinnamon and ginger. Add half the pears. Cook and stir over medium-high heat for 4-5 minutes or until syrup is golden brown. Reduce heat to medium-low; cover and cook 10 minutes longer, stirring occasionally. Transfer to a bowl.
4. Repeat with remaining sugar, butter, cinnamon, ginger and pears. Cool completely.
5. Meanwhile, for trifle cream, in a large bowl, beat the cream cheese, brown sugar, orange juice, orange peel and extract until blended. Gently fold in whipped cream.
6. To assemble, cut cake into 1/4-in. slices. Place a third in a 3-qt. trifle dish or glass serving bowl; top with a third of pears and a third of cream cheese mixture. Repeat layers twice. Cover and refrigerate for several hours or overnight. Yield: 14-16 servings.
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