Summer Essentials
Cinnamon Spiced Pear Trifle
serves 2
A fruity take on a classic trifle with layers of deliciousness to enjoy!
Allergens
Utensils
Tags
Ingredients
Pears
2 unit(s)
Ground Cinnamon
1 sachet(s)
Hazelnuts
10 grams
Brioche Buns
1 unit(s)
Creme Fraiche
220 grams
Sugar
75 grams
Water
to taste
Butter
to taste
Preparation
1
- Bash or roughly chop the hazelnuts.
- Place a pot over medium heat (no oil).
- Once hot, dry-fry the nuts until toasted, stirring regularly, 2-3 mins. Remove from the pot and set aside.
- Core and finely chop the pear.
2
- Return the pot to a medium-high heat with a knob of butter.
- Once hot, cook the pear and half the cinnamon for 4-5 mins. Reserve 1 tbsp sugar and add the remainder to the pot with 2 tbsp water. Cook until the pear is softened, 6-8 mins.
- Allow the pear cool completely (pop it in the fridge for 20 mins to quicken the cooling process).
- Tear half the brioche (you can use the rest later) into small pieces.
- Mix well with the cooled pear compote.
3
- Whisk the creme fraiche with a pinch of cinnamon and the reserved sugar until it forms soft peaks.
- Layer individual glasses with the pear mixture and then some whipped creme fraiche.
- Repeat the layers and finally top with the toasted hazelnuts.
- Enjoy now or chill in the fridge until ready to serve.
Nutrition per serving
2570
kJ
Energy (kJ)
614
kcal
Energy (kcal)
33
g
Fat
17.2
g
of which saturates
73.7
g
Carbohydrate
55.4
g
of which sugars
4.1
g
Dietary Fiber
7.5
g
Protein
0
mg
Cholesterol
0.19
g
Salt
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