Caramel-Pear Trifle


  • 6 bosc or bartlett pears
  • 3 cups raspberry-apple juice or cranberry-apple juice
  • ¼ cup flour
  • 1 teaspoon apple pie spice
  • 1 teaspoon unsweetened cocoa powder
  • ½ teaspoon salt
  • 6 large eggs, whites and yolks separated, at room temperature
  • + 5 more ingredients
    • 1 cup confectioners' sugar, plus more for dusting
    • 2 teaspoons pure vanilla extract
    • 1 8 ounce tub mascarpone cheese
    • 1 ½ cups heavy cream, chilled
    • 1 cup jarred dulcee de leche

1. Peel, quarter and core the pears. Transfer to a large, heavy skillet and pour in the fruit juice. Bring to a simmer over medium-high heat; partially cover and cook until the pears are tender, about 25 minutes. Using a slotted spoon, transfer the pears to a plate. Bring the juices to a boil and...

View full recipe at SpringPad


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