Cinnamon Flavored Pear & Brioche Style Trifle
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Cinnamon Flavored Pear & Brioche Style Trifle

Serves 2

Tags:
Veggie
Calorie Smart
Allergens:
Milk
Hazelnuts
Egg
Soya
Wheat
Total Time55 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

2 unit(s)

Pears

1 sachet(s)

Ground Cinnamon

220 grams

Creme Fraiche

(Contains Milk)

75 grams

Sugar

10 grams

Hazelnuts

(Contains Hazelnuts May be present Sesame, Cereals containing gluten, Peanut)

1 unit(s)

Brioche Buns

(Contains Milk, Egg, Soya, Wheat May be present Mustard, Lupin, Nuts, Sesame)

Not included in your delivery

to taste

Water

to taste

Butter

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Nutrition Values

Energy (kJ)2577 kJ
Energy (kcal)616 kcal
Fat33.3 g
of which saturates17.2 g
Carbohydrate73.8 g
of which sugars55.4 g
Dietary Fiber0 g
Protein7.4 g
Cholesterol0 mg
Salt0.19 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Whisk

Instructions

1

Bash or roughly chop the hazelnuts.

Place a pot over medium heat (no oil). Once hot, dry-fry the hazelnuts until toasted, stirring regularly, 2-3 mins. Remove from the pot and set aside. TIP: Watch them closely—they can burn easily.

Core and finely chop the pear. 

2

Return the pot to a medium-high heat with a knob of butter. Once hot, fry off the pear and half the cinnamon for 4-5 mins. Reserve 1 tbsp sugar and put the remaining in the pot with 2 tbsp water. Cook for another 6-8 mins, until the pear is soft.

Once cooked, let the pear compote cool completely (pop it in the refrigerator for about 20 mins to quicken the cooling process).

Tear half the brioche bun (you can use the rest later) into small pieces and mix well with the cooled pear compote.

3

Whisk the cream fraiche with a pinch of cinnamon and reserved sugar until it forms soft peaks. Layer individual glasses with some torn brioche mixed with pear compote and then some whipped creme fraiche. Repeat the layers and finally top with the toasted hazelnuts. 

You can have the trifle now or chill in the refrigerator until ready to serve.