Each month we post a new recipe for you to try. We appreciate your comments and experiences with them.

This month's recipe is: Spiced Pear Trifle

3 Cups good red wine

3/4 cup sugar

3T clear honey

freshly squeezed juice of 1 lemon

1 cinnamon stick

1 vanilla bean, split length wise or 1 T vanilla bean paste

1 large piece of orange peel

1 whole clove

1 black pepper corn

4-6 pears, quartered

1   9 or 10 inch genoese sponge cake

4 T cognac (optional)

1 1/4 cups ready-made custard

1 cup whipped cream

toasted flaked almonds

 

Put the wine, sugar, honey, lemon juice, cinnamon stick, vanilla bean, orange peel, clove and peppercorn in a large saucepan over low heat, stirring occasionally until the sugar has dissolved. Remove from heat.

Place the pears in the wine mixture and then return to heat. Simmer, uncovered, for about 20 min or until tender. Set aside until needed.

Cut the sponge cake into pieces and arrange these in the bottom of a glass serving dish. Drizzle with the cognac (if using) and some of the pear poaching liquid. Top with the quartered pears, then spoon over the custard. Spoon the whipped cream on top, sprinkle with the almonds and serve immediatly.

 

Serves 4-6