Pear Trifle

1 recipe cake (pound, sponge, angel food, white or yellow cake)
1 cup sliced almonds
Muscat Poached Pears (recipe follows)
Custard Sauce (recipe follows)
1 cup heavy cream

Heat oven to 350 degrees. Spread sliced almonds on baking pan. Bake until fragrant and lightly browned, about 10 minutes. Stir occasionally. Cool. Poach pears (see following recipe). Reserve 4 of the best pear halves to decorate the top of the trifle. Cut remaining halves into quarters. Trim crust from cake and cut into 1 to 2 inch cubes. Arrange one third of the cake in the bottom of trifle dish so that white cut sides are facing out. Squeeze in enough pieces to create a tight layer. Brush the cake with 1/3 cup of the reduced poaching liquid. Arrange half of pear quarters on top of the cake. Pour half of the Custard Sauce over pears, and sprinkle with half of the toasted almonds. Repeat process. Top with remaining cake, and press down to eliminate any air bubbles and create a level surface. Brush with 1/3 cup reduced syrup. Thinly slice reserved pear halves, and fan over top of cake. The trifle may be made a day ahead to this point and refrigerated until ready to serve. Whip heavy cream to soft peaks, and spoon onto center of trifle just before serving.

POACHED PEARS

1 750 ml. bottle Muscat wine
1/2 cup sugar
8 ripe but firm pears, such as Anjou, peeled and halved (do not core)

Combine Muscat wine, sugar, and 3 cups water in a wide 6 quart saucepan, and bring to a boil over high heat. Stir until sugar is dissolved. Add pear halves to liquid and reduce heat to a low simmer. Cut a piece of parchment paper to fit just inside pan, and cover pears. Cook until pears are just barely tender, about 20 minutes. Remove from heat, and allow to cool in liquid. Remove pears from liquid, and use a melon baller or paring knife to remove core. Return poaching liquid to high heat, and reduce until syrupy. Allow syrup to cool completely. If preparing pears in advance, store in poaching liquid and refrigerate in an airtight container for up to 2 days.

CUSTARD SAUCE (CREME ANGLAISE)

2 cups Half 'n Half
1/3 cup sugar
5 large egg yolks
2 tsp. vanilla

Fill a large bowl with ice and water; set aside. Place Half 'n Half in a saucepan; bring to a boil over medium high heat. Combine egg yolks and sugar in a medium bowl, and whisk until pale yellow. Pour half of the hot milk mixture into egg yolk mixture, whisking constantly. Return to pot with remaining milk mixture, and cook over low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon. Do not boil, or the eggs will curdle. Remove from heat; pour through a very fine strainer into a bowl set over the ice bath. Add vanilla. Allow to cool, stirring occasionally. Cover surface with plastic wrap and store in an airtight container up to 2 days in the refrigerator, until ready to use.

This pear trifle has quite a few steps but it is oh so worth it.  It makes a spectacular and delicious dessert for special occasions. My friend Lou Michaels says it is the most beautiful and delicious dessert she has ever eaten. The custard sauce is also good over bread pudding or cake.