Winter Pear and Ginger Trifle
This wintery cheat of a trifle uses our scrumptious new Pear and Ginger pudding as the base. So easy - you could make it even speedier and use cooked tinned pears instead of poaching your own.
Ingredients
2 pears
½ cup sugar
1 Farro Pear and Ginger Pudding
1 jar Farro custard
8 pieces crystallised ginger, thinly sliced
200ml Lewis Road Creamery Organic Single Cream
2-3 Clareville bakery Ginger Snap biscuits, smashed into crumbs
Method
Peel and core the pears and cut into wedges. Put the sugar in a saucepan with one cup of water and bring to a gentle simmer until dissolved. Add the pears and cook until tender, approx. 10 -15 minutes, then set aside to cool.
Crumble up the pudding and layer up into a trifle bowl (or glasses for individual serves) with layers of custard, some of the pears, and half the ginger. Cover and refrigerate overnight.
To serve, whip the cream and spoon on top of the trifle. Scatter with the remaining ginger, some pear wedges, and the crumbled ginger snaps.