Recipes and Cooking Wine-Poached Pear Trifle 4.3 (6) Add your rating & review Red wine poached pears make for the perfect twist on the classic fruit trifle. Vanilla cake layered with poached pears and fluffy hazelnut cream will be the star of the dinner party! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on April 26, 2013 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 1 hrs Cook Time: 1 hrs 5 mins Bake Time: 40 mins Cool Time: 10 mins Total Time: 2 hrs 55 mins Servings: 16 Jump to Nutrition Facts Ingredients Wine-Poached Pears 10 medium Bartlett or Comice Pears (about 4 pounds 6 ounces) 2 750 milliliter bottle light bodied red wine, such as Pinot Noir, or 6-1/4 cups cranberry juice 1 ¼ cup sugar ½ cup fresh cranberries Vanilla Cake 2 large eggs ¾ cup sugar 1 tablespoon vanilla ½ cup milk 1 tablespoon unsalted butter 1 cup all-purpose flour 1 teaspoon baking powder ½ teaspoon salt Hazelnut Cream 8 ounce mascarpone cheese 1 cup whipping cream 2 tablespoon sugar ½ teaspoon vanilla ½ cup chopped hazelnuts, toasted Streusel Topping ⅓ cup all-purpose flour ¼ cup sugar 3 tablespoon unsalted butter, softened ⅛ teaspoon salt ¼ cup chopped hazelnuts, toasted Directions WINE-POACHED PEARS Peel, halve, and core pears. In a 6- to 8-quart Dutch oven combine wine and the 1-1/4 cups sugar. Bring to boiling over medium heat, stirring to dissolve sugar. Add pears. Place parchment or a plate on top of the pears to keep them submerged in the wine. Simmer for 20 to 30 minutes, until pears are soft (knife inserted goes in easily). Remove the pears from the liquid using a slotted spoon. Cool pears to room temperature. Slice pears, if desired. Return the poaching liquid to a gentle boil, uncovered, for 30 minutes or until liquid is syrupy and has reduced to 2 cups. Stir in cranberries. Set aside to cool. VANILLA CAKE Preheat the oven to 350°F. Grease two 8x1 1/2-inch round cake pans (or a size close to the diameter of the trifle dish).* Line bottoms of pans with waxed paper. Grease and flour pans. In a medium mixing bowl beat the eggs, 3/4 cup sugar and 1 tablespoon vanilla with an electric mixer on medium to high speed until thick. In a small saucepan heat the milk over medium heat until hot. Stir in 1 tablespoon butter until melted. Slowly stir hot milk into egg mixture. Stir in 1 cup flour, baking powder, and 1/2 teaspoon salt until smooth. Divide the batter between the pans; spread evenly. Bake for 20 minutes or until a toothpick inserted near centers comes out clean. Cool on a wire rack for 10 minutes. Remove from pans. Cool completely on a wire rack. HAZELNUT CREAM In a medium mixing bowl beat mascarpone, whipping cream, 2 tablespoons sugar, and 1/2 teaspoon vanilla with an electric mixer on medium to high speed until thick. Stir in 1/2 cup hazelnuts. Cover and chill until ready to assemble trifle. STREUSEL TOPPING Preheat oven to 325°F. In a medium bowl combine 1/3 cup flour, 1/4 cup sugar, 3 tablespoons butter, and the 1/8 teaspoon salt until crumbly. Spread in a single layer in a 15x10x1-inch baking pan. Bake for 20 minutes or until golden brown, stirring once or twice. Cool. Place streusel in a large self-sealing plastic bag. Crush with a rolling pin, leaving some large pieces. Stir in the 1/4 cup chopped hazelnuts. TRIFLE ASSEMBLY LAYER 1: In a 9-inch diameter straight-side trifle dish layer Wine-Poached pears and reduced poaching liquid, reserving some pear slices and cranberries for the top. LAYER 2: Place one Vanilla Cake layer on pears. LAYER 3: Spoon three-fourths of the Hazelnut Cream on the cake. LAYER 4: Top with second Vanilla Cake layer. LAYER 5: Top with remaining Hazelnut Cream, the streusel topping,** and reserved pears. Cover and refrigerate leftovers up to 24 hours. Tips *Choose cake pans that are close to the same diameter as your trifle dish. If necessary, trim cake layers to fit the dish. Tips **Reserve remaining streusel for another use, such as sprinkling over ice cream or cut up fresh fruit. Rate it Print Nutrition Facts (per serving) 482 Calories 19g Fat 59g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Calories 482 % Daily Value * Total Fat 19g 24% Saturated Fat 9g 45% Cholesterol 71mg 24% Sodium 139mg 6% Total Carbohydrate 59g 21% Total Sugars 41g Protein 7g Vitamin C 4.7mg 24% Calcium 60.6mg 5% Iron 1.1mg 6% Potassium 214mg 5% Folate, total 36.3mcg Vitamin B-12 0.1mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.