Chocolate And Pear Trifle - cooking recipe

Ingredients

For the bottom layer of the trifle
1 ready-made chocolate pound cake
For the custard layer
3/4 cup granulated sugar
1/3 cup flour
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
2 3/4 cups milk
4 egg yolks, beaten
1 teaspoon vanilla extract
For the pear layer
1 1/4 cups sweet white wine, such as sauterne or riesling or 1 1/4 cups white grape juice (alcohol free)
1/3 cup granulated sugar
1 1/2 teaspoons grated lemons, rind of or 1 1/2 teaspoons lemons, zest of
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
6 large ripe pears, peeled,cored,and cut into 1/2 inch wedges
For the garnish
1 cup heavy cream, whipped
milk chocolate or semisweet chocolate
maraschino cherries or candied cherry

Preparation

Cut the ready-made chocolate pound cake into 1-inch cubes.
You should have about 8 cups.
Set aside.
To prepare the custard: In a medium size heavy saucepan, stir the sugar, flour, ground nutmeg and salt.
Gradually stir in the milk, egg yolks and vanilla extract.
Cook over medium heat, stirring constantly until thickened and bubbly.
Cook and stir for 2 minutes more.
Remove from heat.
Pour into a bowl.
Cover surface with plastic wrap and refrigerate for 4-6 hours.
To prepare the pears: Stir the wine, 1/3 cup sugar, lemon peel, ground nutmeg, and ground cinnamon in large skillet.
Cook over low heat, stirring constantly to dissolve the sugar.
Bring to a boil.
Reduce the heat to medium-low.
Simmer uncovered for 10 minutes or until reduced by half.
Add the sliced pear wedges to wine mixture, stir gently to coat.
Bring to a boil.
Reduce the heat to medium-low and cover.
Simmer for 3-5 minutes, stirring occasionally until the pears are tender.
Remove the pears from the skillet with slotted spoon and discard any cooking liguid.
Cover and refrigerate the pears for 4-24 hours.
Putting the trifle together: Place half of the chocolate pound cake cubes in the bottom of glass trifle bowl.
Pour half of the cooled custard sauce over the cake and half of the spiced pears over the custard.
Repeat layering the trifle with remaining chocolate pound cake cubes, custard sauce and pears.
Cover and refrigerate for 4-6 hours.
Right before you are ready to serve the trifle, remove from refrigerator, and garnish top of trifle with whipped cream, grated chocolate, and maraschino or candied cherries.