- 1 x 750 ml bottle red wine
- 2 cups water
- 125 g caster sugar
- 1 stick cinnamon
- ½ t freshly grated nutmeg
- 6–8 pears, peeled with the stem on
- Woolworths UHT whipping cream, for decorating
- 1 Woolworths Madeira cake loaf
- 3 cups Woolworths ready-made fresh vanilla custard
- ginger biscuits, crushed
- 100 g flaked almonds, toasted
Bring the wine, water, sugar, cinnamon and nutmeg to a simmer in a large saucepan over a medium-low heat, stirring until the sugar has dissolved.
Turn up the heat to medium and add the pears. Gently poach for 30 minutes, until they are deep red and just tender.
Carefully remove the pears from the poaching liquid and set aside to cool.
Strain the liquid, then boil for 15 minutes to create a syrup. Set aside to cool.
Cut the cooled pears in half lengthways and use a teaspoon to carefully remove the core. Trim the stems using a pair of scissors.
Place a layer of cake into the base of a trifle bowl.
Pour over half the poaching syrup, then place the pears around the sides of the dish, with the cut sides facing outwards.
Pour in the custard, then sprinkle over the crushed biscuits. Spray over the whipped cream and chill until ready to serve. Drizzle with the remaining poaching syrup and top with flaked almonds.
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