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Poached Pear and Raspberry Trifle (Emeril Lagasse) Recipe

Poached Pear and Raspberry Trifle (Emeril Lagasse) Recipe

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Poached Pear and Raspberry Trifle (Emeril Lagasse)

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Ingredients:

Serving

4 cups water
1 cup honey
2 vanilla beans , split lengthwise
4 firm but ripe bosc or bartlett pears, peeled, cored, halved
2 cups heavy cream
6 egg yolks
1/2 cup sugar
prepared lb cake, about 12 oz, crusts trimmed
3/4 cup ruby port or marsala wine
4 cups fresh or frozen and thawed raspberries
1/4 cup confectioners' sugar
3 oz bittersweet chocolate shavings

Directions:

To poach the pears, in a medium saucepan, combine the water, honey, seeds scraped from 1 vanilla bean and vanilla bean. Bring to a boil and cook, stirring, until the honey dissolves. Add the pear halves, reduce the heat, cover and simmer until the pears are tender when pierced with a sharp knife, about 12 minutes. Transfer the pears with a slotted spoon to a cutting board and let cool slightly. Cut into thin slices.
To make the creme anglaise, in a small saucepan, bring 2 cups cream to a bare boil with the remaining vanilla bean and scraped seeds over medium heat. Remove from the heat and let cool slightly. In a medium bowl, beat the egg yolks and sugar until ribbons form. Gradually add 1 cup of the warm cream, and mix well. Add back to the pot with the remaining cream and stirring constantly cook over medium heat until thick enough to coat the back of a spoon. Remove from the heat and strain through a fine mesh strainer, discarding the vanilla bean. Press a piece of plastic wrap against the surface to prevent a skin from forming. Let cool slightly.
In a medium bowl, whip the remaining 2 cups cream with the sugar.
To assemble the trifle, cut the cake into 1/2-inch thick slices to fit tightly into the bottom of a trifle bowl (or a 1 1/2-quart decorative glass bowl), and slightly up the sides about 1-inch.
Drizzle the cake with Port. In a mixing bowl toss the berries with 2 tablespoons Port, stirring to bruise the berries slightly. Layer 1/3 of the pears over the top of the cake, then top with 1/3 of the creme anglaise, followed by 1/3 of the raspberries. Repeat the process, layering the remaining ingredients, finishing with the whipped cream on top. Decorate with chocolate shavings.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	5900.87 Kcal (24706 kJ)
Calories from fat	1593.22 Kcal
		% Daily Value*
Total Fat	177.02g	272%
Cholesterol	1317.68mg	439%
Sodium	1832.85mg	76%
Potassium	2186.17mg	47%
Total Carbs	1014.88g	338%
Sugars	778.82g	3115%
Dietary Fiber	62.4g	250%
Protein	73.13g	146%
Vitamin C	199.8mg	333%
Iron	25.1mg	139%
Calcium	1391.8mg	139%

Amount Per 100 g
Calories	141.31 Kcal (592 kJ)
Calories from fat	38.15 Kcal
		% Daily Value*
Total Fat	4.24g	272%
Cholesterol	31.56mg	439%
Sodium	43.89mg	76%
Potassium	52.35mg	47%
Total Carbs	24.3g	338%
Sugars	18.65g	3115%
Dietary Fiber	1.49g	250%
Protein	1.75g	146%
Vitamin C	4.8mg	333%
Iron	0.6mg	139%
Calcium	33.3mg	139%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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