Ginger Cake Trifle with Vanilla-Riesling Poached Pears
Caramel & Crème Anglaise
1/2 - gingerbread cake, sliced into very thin slices (use your favorite gingerbread recipe or store bought gingerbread)
1 ½ cup crème anglaise
4 Vanilla-Riesling poached pears, sliced thinly
3/4 cup caramel
1 cup of heavy cream, whipped with ½ cup sugar and 1 Tbsp vanilla
1 8” by 8” square cake pan
Pour enough crème anglaise into the pan to coat the bottom of the pan. Lay slices of the ginger bread over to completely cover. Then layer with pear slices and drizzle with 1/3 of the caramel. Spoon 1/3 of the whipped cream over the trifle and spread evenly. Repeat all the steps. Then top with one more layer of cake. Use the rest of the crème anglaise to coat the last cake layer. Refrigerate overnight. Scoop some of the trifle into a serving dish, and garnish with some of the whipped cream and caramel.
Vanilla-Riesling Poached Pears
3 cups water
2 cups Chateau Ste. Michelle Late Harvest Riesling or Johannesburg Riesling
2 cups sugar
1 vanilla bean, cut in half
4 medium Bartlett pears, peeled, cut in half and cored
Put the water, Riesling, sugar, and vanilla in a large non-corrosive saucepan. Bring to a boil; reduce the heat to a simmer. Put the prepared pears in the pan, cover with a layer of parchment paper, and simmer for 10-12 minutes until the pears are soft. Place the pears and the liquid in a container and then refrigerate until cool.