Cinnamon Spiced Pear Trifle
serves 2
A festive take on a classic trifle with layers of deliciousness to enjoy!
Tags:
Calorie Smart
•Veggie
Allergens:
Hazelnuts
•Milk
•Egg
•Soya
•Wheat
The quantities provided above are averages only.
Total55 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
Serving amount
2 unit(s)
Pears
1 sachet(s)
Ground Cinnamon
10 grams
Hazelnuts
1 unit(s)
Brioche Buns
220 grams
Creme Fraiche
75 grams
Sugar
Not included in your delivery
to taste
Water
to taste
Butter
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 Fiber3.7 g
Protein7.4 g
Salt0.2 g
Potassium142.4 mg
Calcium9.6 mg
Iron0.2 mg
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
Cooking Steps
1
- Bash or roughly chop the hazelnuts.
- Place a pot over medium heat (no oil).
- Once hot, dry-fry the nuts until toasted, stirring regularly, 2-3 mins. Remove from the pot and set aside.
- Core and finely chop the pear.
2
- Return the pot to a medium-high heat with a knob of butter.
- Once hot, cook the pear and half the cinnamon for 4-5 mins. Reserve 1 tbsp sugar and add the remainder to the pot with 2 tbsp water. Cook until the pear is softened, 6-8 mins.
- Allow the pear cool completely (pop it in the fridge for 20 mins to quicken the cooling process).
- Tear half the brioche (you can use the rest later) into small pieces.
- Mix well with the cooled pear compote.
3
- Whisk the creme fraiche with a pinch of cinnamon and the reserved sugar until it forms soft peaks.
- Layer individual glasses with the pear mixture and then some whipped creme fraiche.
- Repeat the layers and finally top with the toasted hazelnuts.
- Enjoy now or chill in the fridge until ready to serve.
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