Pumpkin Pear Trifle
11-24-2008, 06:20 AM
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Location: Natural Bridge, VA
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Pumpkin Pear Trifle
1 loaf pumpkin bread (see below)
Custard Sauce:
3/4 cup sugar
1/4 cup flour
1/4 teaspoon salt
1/4 teaspoon nutmeg
2 3/4 cups milk
4 beaten egg yolks
1 teaspoon vanilla
Poached Pears:
1 1/4 cups sweet white wine (eg. Sauterne or Riesling)
1/3 cup sugar
1 1/2 teaspoons finely shredded lemon peel
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
4 pears (cut into 1/2 inch slices)
Preparation Instructions:
In a clear glass 2 quart serving bowl, alternate layers of half the pumpkin bread cubes, custard sauce, poached pear slices. Repeat, cover; chill 4 - 6 hours minimum. If desired, garnish with lemon peel curls or pomegranate seeds.
Pumpkin Bread: Pumpkin - Cranberry Loaf recipe and make it the day before. You can also use 14 ounce package pumpkin quick bread mix or 1 loaf purchased pumpkin bread, cut into 1 inch cubes (8 cups)
Custard Sauce: In a heavy saucepan, stir together sugar, flour, salt, and nutmeg. Gradually stir in milk egg yolks, and vanilla. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Remove from heat. Cover surface with plastic wrap. Chill 4 to 6 hours.
Poached Pears: In a large skillet, stir ingredients together over low heat until sugar dissolves. Boil and reduce heat. Simmer uncovered for 10 minutes or reduced by half. Carefully stir in pears. Bring to boil. Reduce heat, cover and simmer 3-5 minutes until tender. Remove with slotted spoon, discard cooking liquid. Cover and chill pears up to 24 hours.
Pumpkin - Cranberry Loaf
2 cups all purpose flour
2/3 cup firmly packed dark brown sugar
1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 3/4 teaspoons pumpkin pie spice
1 cup canned pumpkin
1/4 cup water
1/4 cup vegetable oil
1 1/2 teaspoons vanilla
3 egg whites, lightly beaten (or 2 eggs)
3/4 cup coarsely chopped cranberries
1/4 cup chopped pecans
Preparation Instructions:
Combine the first 6 ingredients and make a well in center of the mixture.
Combine pumpkin, water, oil, vanilla and eggs and add to dry ingredients.
Fold in cranberries.
Pour batter into a 9 x 5 inch loaf pan coated with cooking spray. Sprinkle chopped pecans over the batter.
Bake for 1 hour and 5 minutes at 350 F or until a wooden pick inserted in center comes out clean. Let cool in pan 10 minutes on a wire rack; remove from pan, and let cool completely on wire rack.
1 loaf pumpkin bread (see below)
Custard Sauce:
3/4 cup sugar
1/4 cup flour
1/4 teaspoon salt
1/4 teaspoon nutmeg
2 3/4 cups milk
4 beaten egg yolks
1 teaspoon vanilla
Poached Pears:
1 1/4 cups sweet white wine (eg. Sauterne or Riesling)
1/3 cup sugar
1 1/2 teaspoons finely shredded lemon peel
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
4 pears (cut into 1/2 inch slices)
Preparation Instructions:
In a clear glass 2 quart serving bowl, alternate layers of half the pumpkin bread cubes, custard sauce, poached pear slices. Repeat, cover; chill 4 - 6 hours minimum. If desired, garnish with lemon peel curls or pomegranate seeds.
Pumpkin Bread: Pumpkin - Cranberry Loaf recipe and make it the day before. You can also use 14 ounce package pumpkin quick bread mix or 1 loaf purchased pumpkin bread, cut into 1 inch cubes (8 cups)
Custard Sauce: In a heavy saucepan, stir together sugar, flour, salt, and nutmeg. Gradually stir in milk egg yolks, and vanilla. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Remove from heat. Cover surface with plastic wrap. Chill 4 to 6 hours.
Poached Pears: In a large skillet, stir ingredients together over low heat until sugar dissolves. Boil and reduce heat. Simmer uncovered for 10 minutes or reduced by half. Carefully stir in pears. Bring to boil. Reduce heat, cover and simmer 3-5 minutes until tender. Remove with slotted spoon, discard cooking liquid. Cover and chill pears up to 24 hours.
Pumpkin - Cranberry Loaf
2 cups all purpose flour
2/3 cup firmly packed dark brown sugar
1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 3/4 teaspoons pumpkin pie spice
1 cup canned pumpkin
1/4 cup water
1/4 cup vegetable oil
1 1/2 teaspoons vanilla
3 egg whites, lightly beaten (or 2 eggs)
3/4 cup coarsely chopped cranberries
1/4 cup chopped pecans
Preparation Instructions:
Combine the first 6 ingredients and make a well in center of the mixture.
Combine pumpkin, water, oil, vanilla and eggs and add to dry ingredients.
Fold in cranberries.
Pour batter into a 9 x 5 inch loaf pan coated with cooking spray. Sprinkle chopped pecans over the batter.
Bake for 1 hour and 5 minutes at 350 F or until a wooden pick inserted in center comes out clean. Let cool in pan 10 minutes on a wire rack; remove from pan, and let cool completely on wire rack.
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