Dessert

Spiced trifles with red wine poached pears

Name: Poached pear trifle recipe
Yield: 8
Ingredients: 2 large eggs, at room temperature; 1 tsp vanilla extract; 100g brown sugar; 80g caster sugar; 110g plain flour; 1 tsp baking powder; 1 tsp mixed spice; 1/2 tsp ground cinnamon; 1/4 tsp ground nutmeg; 120ml milk; 100ml neutral oil (such as canola or vegetable oil, substitute melted butter); Vanilla custard and vanilla ice cream, to serve; 200ml red wine; 100g brown or caster sugar; 1 cinnamon quill; 6 cloves; 1 vanilla bean, split and seeds scraped; 4 Packham pears, peeled and quartered

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Spiced trifle with red wine poached pears

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by Emelia Jackson

CHEF

Nov 21, 2024

"These beautiful little spiced trifles are perfect for Christmas Day dessert; all the components can be made in advance and assembled before serving." – Emelia Jackson

What you need to know before you start

Your serving vessel can be just as important as the dish! Choose beautiful crystalware to present your individual trifles to really impress your guests. You’ll also need a 20cm square baking pan, a stand mixer fitter with the whisk attachment, a saucepan, baking paper, a slotted spoon and an airtight container to allow the poached pears to chill before you’re ready to assemble.

Why is this the best spiced trifle with red wine poached pears?

Deliciously moist and ridiculously addictive, MasterChef winner Emelia Jackon has created the perfect dessert to serve on Christmas Day. Ideal for when you don’t want to share, these individual spiced trifles, loaded with luscious red wine poached pears, are indulgent and warming. Like any good trifle, this one is layered with a silky custard, soft and pillowly sponge cake, those aromatic spiced pears with the poaching liquid and a scoop of ice cream.

As this recipe does include red wine, unfortunately your little ones will have to sit this one out. However, should you wish to create a non-alcoholic version of this recipe, substitute red wine with cranberry juice, pomegranate juice or even watermelon juice.

What is the best wine to use for the poached pears?

This recipe requires the use of red wine for the poaching of the pears. We recommend a fruit-forward variety to complement the natural sweetness of the fruit such as a shiraz or a merlot.

Should a trifle be made the night before?

While each component of the trifle can certainly be made ahead, it’s not necessary if you don’t have the time. If you are preparing this in advance, keep the sponge cake and the poached pears in syrup separate until you’re ready to assemble and serve.

What ingredients you’ll need

Eggs: Eggs provide structure and richness to the spiced cake.

Vanilla extract: This adds a warm, aromatic sweetness that complements the spiced flavours of the sponge cake.

Brown sugar: Brown sugar imparts a deep, molasses-like sweetness that enhances the richness of the cake. It’s also used when poaching the pears (but you can also use caster sugar if you prefer.)

Caster sugar: The fine granules of caster sugar dissolve easily to create a smooth and light texture in the sponge cake while imparting sweetness.

Plain flour: This is used to help form the base of the sponge.

Baking powder: Baking powder aids in the light and fluffy texture of the cake.

Mixed spice: This warming blend of spices like cloves, cinnamon and nutmeg give the trifle a festive, aromatic flavour.

Ground cinnamon: Cinnamon adds a warm, sweet kick that pairs perfectly with the red wine poached pears.

Ground nutmeg: Nutmeg brings a delicate, sweet and slightly nutty spice that enhances the other flavours in the trifle.

Milk: Milk adds moisture and richness to a sponge cake, contributing to a tender, soft crumb.

Neutral oil: A neutral oil like canola, vegetable or melted butter contributes moisture to the sponge, ensuring it stays soft and tender without altering the flavour.

Vanilla custard: We use store-bought vanilla custard to add a luscious silkiness and richness to the trifle. This will also save you time.

Vanilla ice cream: The coolness from the ice cream contrasts beautifully with the warming cake and poached pears.

Red wine: Red wine is used as the base for the poaching liquid.

Cinnamon quill: Used in poaching, it imparts a subtle, aromatic cinnamon flavour to the pears and wine mixture.

Cloves: Cloves add a warm, aromatic spice that complements the cinnamon and nutmeg in both the pears and the sponge.

Vanilla bean: This adds a natural, fragrant vanilla flavour to the poached pears, elevating the dessert’s depth and complexity.

Packham pears: We use Packham pears, as they’re sweet and juicy and ideal for cooking. You can substitute for bosc, Anjou or Bartlett pears, or even apples, if you prefer.

What is the order of layers in a trifle?

For this spiced trifle, we begin with custard at the base of the serving dishes, followed by 3-4 pieces of cake torn into 3cm pieces. The poached pears are added to the dish with the poaching liquid before it’s topped with a pear wedge and a small scoop of ice cream.

How to store this spiced trifle with red wine poached pear

These beautiful little spiced trifles are perfect as a Christmas Day dessert or at any special occasion. All the components can be made in advance and assembled before serving. Once it’s been crafted, store any leftovers in the fridge for 3-4 days.

How to serve spiced trifle with red wine poached pear

While this recipe calls for individual glasses, feel free to make it your own and serve it in one large trifle dish, if you prefer. Place the dish (or dishes) on the dinner table with dessert spoons and let everyone dig in. If you have any left, pour the pear poaching liquid into a ramekin so your guests can top up their bowls. You can also leave a bottle of liqueur of your choice on the table for drizzling over, for an extra kick.

Drink pairings with spiced trifle with red wine poached pears

Indulge in the rich, spiced and fruity flavours of the trifle and opt for drinks that pair beautifully with these aromas. Options like brandy, Cognac or sherry complement the warming notes of the cake while balancing the richness from the poaching liquid and custard. For a non-alcoholic option, a spiced apple juice or a ginger ale will work just as well.

If you love our spiced trifle with red wine poached pears recipe, try this

Ready to take on dessert duty this Christmas? Choose from our selection of curated recipes that are sure to impress:

2 large eggs, at room temperature
1 tsp vanilla extract
100g brown sugar
80g caster sugar
110g plain flour
1 tsp baking powder
1 tsp mixed spice
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
120ml milk
100ml neutral oil (such as canola or vegetable oil, substitute melted butter)
Vanilla custard and vanilla ice cream, to serve

Poached pears

200ml red wine
100g brown or caster sugar
1 cinnamon quill
6 cloves
1 vanilla bean, split and seeds scraped
4 Packham pears, peeled and quartered

Method

1.

For the pears, combine wine, sugar, spices, vanilla pod and seeds and 300ml water in a medium saucepan. Submerge pears in the poaching liquid. To ensure they stay submerged, take a piece of baking paper, scrunch it up and unfold it before tucking it on top of the pears. Simmer over medium-low heat for 15-18 minutes, until pears are just tender when tested with a knife. Using a slotted spoon, remove pears from pan and return poaching liquid to the heat. Simmer for 10 minutes, or until reduced to 2/3 cup (160ml), then remove from the heat and allow to cool. Store pears, in the syrup, in an airtight container in the fridge until ready to use.
2.

Preheat oven to 180°C/160°C fan-forced.
3.

Grease the base and sides of a 20cm square baking pan, then line base and sides with baking paper and set aside.
4.

In a stand mixer fitted with the whisk attachment, whisk eggs, vanilla and sugars for 2-3 minutes, until light and fluffy. Sift over flour, baking powder, spices and 1/2 tsp fine salt, and fold in until just combined. Add milk and oil, stirring until just combined and smooth.
5.

Pour cake batter into prepared pan and bake for 30-35 minutes, until a skewer inserted into the centre comes out clean. Set aside to cool in pan for 10 minutes before inverting onto a wire rack to cool completely. Once cool, tear cake into rough 3cm pieces.
6.

To serve, divide custard between serving dishes. Top with 3-4 pieces of cake, then spoon over a little of the pear poaching liquid (you could also drizzle these with some liqueur of your choice). Top each with pear wedges and a small scoop of ice cream.

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Recipe Notes

We used Packham pears, but use any seasonal pears you like. Take note of cooking times, as they may vary slightly depending on the variety and size of the pear. Substitute apples, if you like.