CLINTON KELLY GINGER PEAR TRIFLE

CLINTON KELLY GINGER PEAR TRIFLE image

Yield 8 people

Number Of Ingredients 26

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Ingredients

PEAR & CRANBERRY COMPOTES:
1 - 1/2 pound pears (about 4- peeled and chopped)
1/4 tsp Kosher salt
1 1/2 cup fresh or frozen cranberries
1/2 cup pure maple syrup
1/4 teaspoon ground cinnamon
3 tablespoon unsalted butter
2 tablespoon finely chopped crystallized ginger
1 package Lady Finger Cookies
Pear Brandy
GINGER VANILLA CUSTARD:
3 cup whole milk or half-and-half
8 Large egg yolks
3/4 cup sugar
1/2 - 1/3 cup flour
pinch of salt
2/3 teaspoon grated ginger
1 teaspoon vanilla
.
WHIPPED CREAM:
2 - 2 1/2 cup heavy cream
1 teaspoon vanilla extract
4 tablespoon granulated sugar
Garnish:
1/2 cup toated pecans
2 tablespoon ginger chews

Steps:

LADY FINGERS: Soak cookies in pear brandy until soft. FOR THE PEAR AND CRANBERRY COMPOTES: In a skillet, melt 3 tablespoons butter over med-high heat. Add pears and salt, stirring occasionally for about 10 mins. Add 3 tablespoons water to the pan, remove from the heat, and stir to incorporate some of the brown bits from the bottom of the pan. In another pan, add half cranberries,maple syrup, cinnamon, a pinch of salt, and 2 tablespoons water. Bring to a boil over med-high heat, lower the heat to med low, and simme and most of the cranberries have popped, about 2 minutes. Add the remaining cranberries and simmer until about half of the new cranberries have popped, 2-3 minutes. remove pan from heat and stir in 2 tablespoons ginger. Let cool Keep pears and cranberries seperate; CUSTARD: Heat milk in a pan over med-high heat with the ginger until warm. Set aside until lukewarm. In a bowl, whisk the egg yolks, vanilla and sugar until smooth and thick. Whisk in the flour and salt. Slowly pour in warm milk while whisking egg-sugar mixture. Transfer the mixture back to the pan. Cook the mixture over medium heat, stirring constantly so the bottom doesn't scorch. It will quickly start to thicken to the consistency of pudding. Continue stirring for 1-2 minutes longer. Strain into clean bowl removing any lumps. cover with plastic wrap and refrigerate. LADY FINGERS: Soak the lady fingers in pear brandy WHIPPED CREAM: Whip heavy cream and 1 teaspoon vanilla until it begins to thicken, about 1 minute. Slowly sprinkle 4 tablespoons sugar and continue whipping until soft peaks form. Assembly: Layer the the lady fingers, followed by the pastry cream, cranberries, pears, whipped cream, and repeat layers in this order. Top with toasted pecans and ginger chews.