winter trifle with spiced custard

  • 2 cups (500ml) store-bought vanilla custard
  • ½ vanilla bean, split and scraped (or 1 teaspoon vanilla bean paste) 
  • 2 cloves 
  • 2 star anise 
  • ¼ teaspoon ground ginger 
  • ¼ teaspoon ground cinnamon 
  • 15g butter 
  • 1 tablespoon honey 
  • 1 bosc (brown) pear, cored and sliced into four rounds 
  • 1 store-bought madeira cake, cut into four 7cm rounds and halved 
  • 1 tablespoon orange liqueur
    icing (confectioner’s) sugar, sifted for dusting
  1. Place the custard, vanilla, cloves, star anise, ginger and cinnamon in a saucepan and stir over low heat for 2−3 minutes or until warm. Discard the vanilla, cloves and star anise. Set aside and keep warm.
  2. Heat a medium non-stick frying pan over medium heat. Add the butter and honey and cook for 1 minute or until the butter is melted. Add the pear slices and cook for 2−3 minutes each side or until tender. To assemble, place a round of madeira cake on each plate. Spoon over a teaspoon of the orange liqueur, top with the pear and remaining cake rounds. Dust with the icing sugar and pour over the spiced custard to serve. Serves 4.

 

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