Spiced Pear Poundcake Trifle with Caramel Sauce and Vanilla Bean Whipped Cream

Spiced Pear Poundcake Trifle with Caramel Sauce and Vanilla Bean Whipped Cream.


  • 3 large pears, peeled and diced
  • 3 tablespoons butter
  • 1/2 cup light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1 1/2 cups heavy whipping cream
  • 1/4 cup confectioners’ sugar
  • 1 teaspoon vanilla bean paste
  • 1 family-size Sara Lee Pound Cake, thawed and cut into 1/2 inch cubes
  • 1/2 cup caramel sauce (I use my homemade caramel sauce.)


  1. In a medium saucepan, saute the pears with the butter over medium heat until softened. Add the brown sugar and cook until the pears begin to caramelize. Stir in the cinnamon, cloves and nutmeg. Continue to cook for another two minutes stirring occasionally. Remove from the heat and allow to cool to room temperature.
  2. In a medium bowl, whisk the cream, sugar and vanilla together until stiff peaks form. Chill until ready to use.
  3. In four small mason jars or a medium bowl, cover the bottom with a layer of poundcake cubes. Top the poundcake with a layer of pears and then drizzle with 1/4 cup of caramel sauce (divided if making four individual servings). Top the caramel sauce with 1/2 the whipped cream (again, divided if making four individual servings.) Repeat the layers again ending with whipped cream. Top each serving with a little freshly grated nutmeg and drizzle with a bit more caramel sauce, if desired.
  4. Can be made up to 2 hours in advance, best if served immediately. пьян груша

You can leave a response, or trackback from your own site.

Leave a Reply