Lemon Pear Gingerbread Trifle Recipes

LEMON-PEAR GINGERBREAD TRIFLE

Steps:

• Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray. In large bowl, stir gingerbread mix, water and egg with fork until blended. Stir vigorously about 2 minutes until well mixed. Pour into pan. Bake 18 to 20 minutes or until toothpick inserted in center comes out clean.
• Meanwhile, drain pears into 2-cup glass measuring cup, reserving 3/4 cup pear liquid. Add 1/2 cup of the pie filling to pear liquid. Microwave uncovered on High 1 to 2 minutes or until heated; stir with wire whisk until smooth. Refrigerate pears and remaining pie filling.
• Prick top of warm cake in several places with fork. Pour warm lemon sauce over cake; spread evenly. Cool cake completely, about 1 hour.
• Cut cake into 1 1/2-inch squares. In large bowl, beat whipping cream with electric mixer on high speed until thickened. Slowly beat in remaining pie filling; continue beating until thickened. Place 1/3 of the cake cubes in bottom of 2-quart clear glass bowl. Spread with 1/3 of the cream mixture. Arrange 1/3 of the pears on cream mixture. Repeat layers twice with cake, cream mixture and pears. Cover; refrigerate at least 12 hours.

GINGERBREAD TRIFLE WITH COGNAC CUSTARD AND PEARS

Steps:

• Preheat oven to 350 degrees. Butter a 9-inch-round-by-2-inch-tall cake pan; line with parchment.
• Sift together flour, baking soda, salt, 1 teaspoon ginger, and 1 teaspoon cinnamon in a large bowl, and set aside.
• Beat 8 tablespoons butter in electric mixer on medium-high speed until lightened, 3 to 4 minutes. Scrape down sides of bowl with rubber spatula. Add 1/2 cup sugar, 1/4 cup at a time; scrape down sides after each addition. Beat until fluffy, 3 to 4 minutes more. Add eggs, 1 at a time, beating 1 minute after each addition. Slowly add molasses, beating on medium speed, about 10 seconds. Slowly pour in buttermilk; beat to combine.
• On low speed, slowly add reserved flour mixture in 3 parts, beating to combine after each addition. Transfer to prepared pan. Bake until cake tester inserted into center comes out clean, 35 to 45 minutes. Let cool on wire rack. Gingerbread may be made 2 days ahead or kept frozen for 1 month.
• Juice lemon; place juice and both halves in large bowl of cold water. One at a time, peel pears, quarter, core, and cut into 1- to 1 1/2-inch chunks; transfer to acidulated water.
• Drain pears; transfer half to 12-inch skillet. Add 1/2 cup sugar, 2 tablespoons butter, 1/4 teaspoon ginger, and 1/4 teaspoon cinnamon. Place over high heat; saute, stirring, until sugar and butter melt and form caramel, 4 to 5 minutes. Reduce heat to medium high, cover, and continue cooking 10 minutes more, stirring occasionally. Transfer pears and liquid to large bowl to cool; repeat with remaining pears, 1/2 cup sugar, 2 tablespoons butter, 1/4 teaspoon ginger, and 1/4 teaspoon cinnamon. Let cool completely.
• Slice gingerbread into 3 rounds of equal thickness. Cut each round into 8 triangles. Line bottom of trifle bowl with 8 triangles of gingerbread; trim to fit if needed. Spoon 1 cup Cognac Custard over gingerbread, followed by 2 cups pears. Repeat process in two groups, layering with remaining gingerbread, custard, and pears.

GINGERBREAD AND LEMON CURD TRIFLE WITH BLACKBERRY SAUCE

Steps:

• Position rack in center of oven and preheat to 350 degrees F.
• Spray 1 half-sheet pan with nonstick cooking spray. Line bottom of pan with parchment paper; spray paper. Sift flour and next 6 ingredients into medium bowl. Mix in crystallized ginger. Using an electric mixer, beat butter in large bowl until fluffy. Beat in brown sugar. Beat in eggs, 1 at a time. Gradually beat in molasses, followed by 1 cup boiling water. Mix in grated lemon peel. Gradually mix in dry ingredients. Transfer batter to prepared pan. Bake until a tester inserted into the center of the cake comes out clean, about 20 to 25 minutes. Transfer to a rack to cool for 15 minutes. Run a knife around the pan sides. Turn out onto a rack and peel off paper. Cool and cut into 1-inch cubes.
• To assemble:
• Using a trifle bowl, start with an even layer of gingerbread cubes, top with 1/3 of the lemon curd mixture, and 1/3 of the blackberry sauce. Repeat 2 more times. Top with remaining whipped cream. Cover and refrigerate for at least 4 hours or overnight before serving.
• Place lemon curd in a large bowl. Fold in half of the whipped cream until combined. Refrigerate if not using immediately. Reserve remaining whipped cream for the top of the trifle.
• Place blackberries, sugar, and salt in a medium saucepan and cook until the berries are soft and the sugar has melted. Transfer to a blender and blend until smooth. Pour through a strainer into a bowl. Stir in the framboise and lemon juice. Set aside until ready to use.

GINGERBREAD TRIFLE

Steps:

• In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set., In a 2-qt. serving bowl, layer half of the cake cubes and pudding. Sprinkle with 1/2 cup toffee bits. Top with remaining cake and pudding. Spread whipped topping over the top; sprinkle with remaining toffee bits. Garnish with cherry.

GINGERBREAD TRIFLE (WITH LEMON CREAM AND CHERRY SAUCE)

Steps:

• Make gingerbread according to directions. When cool enough to handle cut into 1-in cubes.
• MAKE CHERRY SAUCE: combine brown sugar, cornstarch and cinnamon in a medium saucepan. Stir in cranberry juice cocktail. Add frozen cherries. Cook and stir until thick and bubbly then cook an additional 2 minutes. Cover and cool without stirring. NOTE: this mixture can be made up to three days ahead, covered and refrigerated until needed.
• MAKE LEMON CREAM:.
• Beat whipping cream and vanilla just till soft peaks form. Fold in lemon pudding. Stir gently until combined.
• TO ASSEMBLE:.
• Spoon 1/3 the lemon cream into a trifle dish. Add 1/3 the cherry sauce. Top with half the pears and 1/2 the gingerbread.
• Repeat this layer once and top with remaining 1/3 cherry sauce.
• Keep refrigerated.

LEMON, BLUEBERRY, AND GINGERBREAD TRIFLES

Steps:

• Make gingerbread:
• Preheat oven to 350°F. Line a buttered jelly-roll pan, 15 1/2 by 10 1/2 by 1 inch, with wax paper. Butter and flour paper, knocking out excess flour.
• In a bowl whisk together flour, baking soda, salt, and spices. In a large bowl with an electric mixer beat together butter, sugar, molasses, and oil until combined well. Beat in eggs, 1 at a time, beating well after each addition, and add flour mixture, beating until batter is combined well.
• Spread batter evenly into prepared pan and bake in middle of oven 15 minutes, or until gingerbread springs back when pressed lightly. Invert gingerbread onto a rack and cool completely. Peel off wax paper. Gingerbread may be made 1 day ahead and kept wrapped in plastic wrap. Cut gingerbread into 1/2-inch cubes.
• Make blueberry sauce:
• In a small saucepan simmer sauce ingredients, stirring occasionally, 40 to 45 minutes, or until reduced to about 2 1/2 cups. Cool sauce completely and chill, covered. Blueberry sauce may be made 2 days ahead and chilled, covered.
• Make lemon mousse:
• In a heavy saucepan whisk together yolks and sugar. Add lemon juice and butter and cook over moderately low heat, whisking constantly, until butter is melted completely. Cook mixture, whisking constantly, until it just reaches the boiling point and is thickened (do not let mixture boil), 7 to 12 minutes more.
• Strain lemon mixture through a fine sieve into a bowl. Stir in zest and cool mixture completely, its surface covered with plastic wrap. Chill mixture until cold, about 2 hours.
• In a bowl with an electric mixer beat cream until it just holds stiff peaks. Whisk one-fourth whipped cream into lemon mixture to lighten it and fold in remaining cream gently but thoroughly. Chill mousse, covered, at least 3 hours or overnight. Mousse may be made 2 days ahead and chilled, covered.
• Arrange 1/2 cup gingerbread cubes in bottom of each of 8 glasses (about 1 1/2-cup capacities). Spoon 1/4 cup mousse over gingerbread in each glass and spoon 2 heaping tablespoons sauce over each layer of mousse. Repeat layering with all but about 1 cup gingerbread and remaining mousse and blueberry sauce. Alternatively, a large trifle can be made in a 3-quart bowl by layering ingredients in same order.
• Chill trifle, covered, at least 6 hours or overnight. Garnish trifle with zest.

LEMON GINGERBREAD TRIFLE

Steps:

• Cube the gingerbread into 1 inch cubes.
• Whip the cream, adding sugar, lemon zest and juice.
• In clear glass bowl with straight sides: layer 1/3 gingerbread cubes, then sprinkle with 1/3 cup Limoncello, then 1/3 whipped crem mixture, then 1/3 cup chambord.
• Repeat layers two more times.
• Chill for at least three hours to develop flavors.
• Enjoy!