GINGERSNAP PEAR TRIFLES
Crystallized ginger adds both sweetness and spice to this simple trifle. Layer in pears, crumbled cookies and whipped cream, and you have autumn comfort in a dish! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, beat cream until soft peaks form. Fold in lemon curd., Layer half of the crumbled cookies, pears and whipped cream in two dessert dishes. Repeat layers. Sprinkle with ginger. Serve immediately.
Nutrition Facts : Calories 619 calories, Fat 27g fat (16g saturated fat), Cholesterol 112mg cholesterol, Sodium 300mg sodium, Carbohydrate 89g carbohydrate (57g sugars, Fiber 2g fiber), Protein 4g protein.
HONEY-PEAR ICEBOX TRIFLE WITH SOFT-AND-EASY GINGER SNAPS
Steps:
- Preheat the oven to 350 degrees F. In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon and salt.
- In a large bowl, cream the butter and sugar until light and fluffy. Add the maple syrup, molasses and egg, beating to combine. Gradually add the flour mixture into the egg mixture and continue beating until the dough comes together.
- Line 2 baking sheets with parchment paper. Form the dough into 1-inch balls and evenly space and arrange on the baking sheets. Bake until very dark, rotating halfway through the cooking time, 10 to 12 minutes. Remove and allow to cool. Drizzle the cooled cookies with the honey-pear shrub.
- In a large glass bowl, combine the whipping cream and confectioners' sugar and whip until it holds soft peaks. Add the mascarpone and whip to combine.
- Spread some of the cream mixture on the bottom of a trifle dish and top with some of the ginger cookies. Spread more of the cream mixture over the cookies, and then top that with more cookies and cream. Garnish with any extra cookies you may have. Chill completely before serving.
LEMON-PEAR GINGERBREAD TRIFLE
Hooray for desserts that are made the day ahead of serving! Just pull this trifle out of the fridge, and guests can dig in.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 13h55m
Yield 12
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray. In large bowl, stir gingerbread mix, water and egg with fork until blended. Stir vigorously about 2 minutes until well mixed. Pour into pan. Bake 18 to 20 minutes or until toothpick inserted in center comes out clean.
- Meanwhile, drain pears into 2-cup glass measuring cup, reserving 3/4 cup pear liquid. Add 1/2 cup of the pie filling to pear liquid. Microwave uncovered on High 1 to 2 minutes or until heated; stir with wire whisk until smooth. Refrigerate pears and remaining pie filling.
- Prick top of warm cake in several places with fork. Pour warm lemon sauce over cake; spread evenly. Cool cake completely, about 1 hour.
- Cut cake into 1 1/2-inch squares. In large bowl, beat whipping cream with electric mixer on high speed until thickened. Slowly beat in remaining pie filling; continue beating until thickened. Place 1/3 of the cake cubes in bottom of 2-quart clear glass bowl. Spread with 1/3 of the cream mixture. Arrange 1/3 of the pears on cream mixture. Repeat layers twice with cake, cream mixture and pears. Cover; refrigerate at least 12 hours.
Nutrition Facts : Calories 370, Carbohydrate 51 g, Cholesterol 60 mg, Fat 3, Fiber 1 g, Protein 3 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 33 g, TransFat 0 g
PUMPKIN-PEAR GINGERSNAP TRIFLE
Celebrate the holidays with our luscious Pumpkin-Pear Gingersnap Trifle. Made with fat-free milk and sugar-free pudding, our Pumpkin-Pear Gingersnap Trifle is a better-for-you dessert that everyone can enjoy.
Provided by My Food and Family
Categories Home
Time 1h20m
Yield Makes 12 servings, 1/2 cup each.
Number Of Ingredients 8
Steps:
- Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in pumpkin, spices and 1 cup COOL WHIP.
- Layer 1/3 of the gingersnap crumbs and half each of the pears and pudding mixture in large serving bowl; repeat layers. Top with remaining crumbs and COOL WHIP.
- Refrigerate 1 hour.
Nutrition Facts : Calories 140, Fat 3 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 0 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
GINGERSNAP PEARS
This recipe calls for canned pears, however I am sure it could easily be used to get rid of the surplus of fresh pears you might have this time of year.
Provided by DogAndCatDoc
Categories Dessert
Time 30m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Place pears in a large bowl.
- Sprinkle with flour and toss lightly to coat.
- Divide among 8 - 8 OZ custard cups.
- Combine the gingersnaps, walnuts and butter.
- Sprinkle over pears.
- Place custard cups on baking sheet.
- Bake at 350 degrees for 15-20 minutes or until heated through.
- Serve with vanilla icecream or plain with a dallop of whip cream on top.
Nutrition Facts : Calories 371.1, Fat 13.3, SaturatedFat 5, Cholesterol 15.2, Sodium 327.7, Carbohydrate 62.1, Fiber 4.8, Sugar 29.6, Protein 4
GINGERSNAP PUMPKIN TRIFLE
This wonderfully creamy dessert is so easy to prepare and is perfect for the holidays. Homemade whipped cream can be substituted for the non-dairy whipped topping.
Provided by Julie G
Categories Fruits and Vegetables Vegetables Squash
Time 30m
Yield 12
Number Of Ingredients 11
Steps:
- Toss pecans, brown sugar, and pumpkin pie spice together in a bowl.
- Melt butter in a skillet over medium heat. Cook and stir pecans mixture in hot butter until lightly toasted and fragrant, about 5 minutes. Spread candied pecans out onto a sheet of waxed paper; cool completely.
- Arrange 32 gingersnap cookies in a single layer over the bottom and up the sides of a 2 1/2-quart serving bowl.
- Beat pumpkin puree and cream cheese together in a bowl with an electric mixer until smooth and creamy; add vanilla extract and pumpkin pie spice.
- Whisk milk and vanilla pudding mix together in a bowl until pudding mix is completely dissolved and mixture is well-blended, about 2 minutes. Let pudding stand until slightly thickened, about 5 minutes. Fold in 1 1/2 cups whipped topping. Stir pumpkin mixture into pudding mixture.
- Spoon 1/2 of the pudding mixture over the cookies into the prepared serving dish. Arrange remaining gingersnap cookies over pudding mixture. Spread remaining pudding mixture over cookies and spread remaining whipped topping over pudding mixture. Sprinkle candied pecans over the top.
Nutrition Facts : Calories 323.2 calories, Carbohydrate 33.5 g, Cholesterol 28.5 mg, Fat 19.8 g, Fiber 1.8 g, Protein 4.5 g, SaturatedFat 9.8 g, Sodium 372.9 mg, Sugar 21.2 g
GINGERBREAD PEAR TRIFLE
Make and share this Gingerbread Pear Trifle recipe from Food.com.
Provided by dicentra
Categories Dessert
Time 1h
Yield 16 serving(s)
Number Of Ingredients 23
Steps:
- Make gingerbread: Preheat oven to 350°. Butter an 8- by 8-in. baking pan. In a medium bowl, mix flour, baking soda, cinnamon, 1 teaspoons ground ginger, the cloves, and 1/2 teaspoons salt. In a large bowl, whisk 3/4 cup granulated sugar with 1 egg until thick and pale.
- Stir in applesauce, molasses, 1 tablespoons fresh ginger, oil, and 1/4 cup hot water. Stir in flour mixture.
- Pour into pan and bake until a toothpick inserted in the center comes out clean, about 35 minutes. Let rest 5 minutes; turn out onto rack and let cool. Cut into 1-in. cubes.
- Cook pears: Melt 2 tablespoons butter in a frying pan over medium heat. Add pears. Cook, stirring, until soft, 7 minutes.
- Stir in brown sugar, 1/2 teaspoons ground ginger, and 1/4 teaspoons salt.
- Make custard: In a pan over medium heat, whisk half-and-half, 3 eggs, 1/2 cup granulated sugar, cornstarch, and 1/4 teaspoons salt until thickened, 10 minutes. Take off heat; stir in vanilla and 2 tablespoons butter.
- Whip cream: In a large bowl, beat cream, powdered sugar, and remaining 1/2 teaspoons fresh ginger until soft peaks form.
- 5. Assemble trifle: Put half the gingerbread cubes in a trifle dish or glass bowl. Sprinkle with half the brandy. Spoon half the pears and liquid over gingerbread. Pour half the custard over pears. Top with half the whipped cream and half the crystallized ginger. Repeat layers. Serve immediately, or cover and chill up to 1 day.
Nutrition Facts : Calories 336.3, Fat 15.1, SaturatedFat 8.5, Cholesterol 94.9, Sodium 447.3, Carbohydrate 45.6, Fiber 1.6, Sugar 27.4, Protein 4.4
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