Ingredients
For the pears:
5 cups of water
1 cup of sugar
4 firm but ripe bosc pears, peeled, halved, and cored
1/2 tsp Spicewalla Ground Cinnamon
3 pieces of Spicewalla Star Anise
1/4 tsp Spicewalla Nutmeg Ground
1 Tbsp of vanilla extract
For the pound cake:
1/2 cup of granulated sugar
6 Tbsp All-Purpose flour
6 Tbsp Light Rye flour
½ tsp baking powder
Âľ tsp salt
ÂĽ tsp Spicewalla Ground Green Cardamom Powder
1/2 cup unsalted butter, at room temperature, cubed into 1” pieces
2 eggs
1 Tbsp of apple cider vinegar
For the caramel sauce:
3/4 cup granulated sugar
2 Tbsp chai tea concentrate (optional)
1/2 cup heavy cream
2 Tbsp butter
1/4 tsp salt
1/4 tsp Spicewalla Ground Cinnamon
1/4 tsp Spicewalla Ground Green Cardamom Powder
For the whipped cream:
1 cup cold heavy cream
2 Tbsp confectioners’ sugar
1/2 teaspoon pure vanilla extract
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Preparation
For the pears:
- Cut a piece of parchment paper the size of the diameter of a large, shallow saucepan. Cut a small hole in the middle and set aside.
- Add the water and sugar to the pan over medium heat, stir gently, and cook to dissolve the sugar.
- Gently lower the pears into the pan, and add the cinnamon, anise, nutmeg, and vanilla.
- Cover the pears with the prepared parchment paper to keep them submerged in the poaching liquid. Reduce the heat to medium-low and simmer for about 15 to 25 minutes or until the pears are fork tender.
- Once cooked, remove the pan from the heat and allow the pears to cool in the liquid.
For the pound cake:
- In the bowl of a stand mixer, add the sugar, all-purpose flour, rye flour, baking powder, and salt and cardamom. Using the paddle attachment, mix on low speed until combined.
- Add the cubes of butter into the bowl and beat the mixture on medium speed until smooth, about 5-7 minutes.
- Once smooth, add each egg one at a time, mixing thoroughly after each addition.
- Turn the mixer down to low speed and add in the vinegar. Continue mixing till the batter is thoroughly combined.
- If you have time, cover the bowl with cling wrap and refrigerate the batter overnight, which allows the flours to hydrate. If not, preheat the oven immediately.
- Once ready to bake, preheat the oven to 350°F, and lightly grease a 6” x 3.5” loaf pan. Add the batter to the pan and smooth the top.
- Bake the pound cake 30-45 minutes, until the top turns golden, and a toothpick comes out clean. Allow to cool on a rack till ready to assemble the trifles.
For the caramel sauce:
- Place all the ingredients in a medium saucepan. Stir briefly to combine.
- Place the pan over medium heat and cook, stirring occasionally until the sugar dissolves.
- Once the sugar dissolves, stop stirring and swirl the pan by the handle instead of stirring to prevent crystals from forming.
- Continue to cook over medium heat without stirring until the mixture reaches 230°F when measured with a digital or candy thermometer. Carefully watch the mixture while the caramel is simmering.
- Remove the pan from the heat. Let the sauce cool for a few minutes in the pan. Once cool, stir with a spatula and pour into a sealed glass jar.
For the whipped cream:
- In the bowl of stand mixer fitted with the whisk attachment, add all the ingredients.
- Whip the cream on medium-high speed until peaks form, about 3-4 minutes.
- If not using the cream immediately to layer in the trifles, cover the bowl with cling wrap and refrigerate up to one day.
To assemble the trifles:
- Slice the pound cake into ½” cubes. Drop a few on the bottom of each glass.
- Dollop a tbsp of whipped cream on top of the first cake layer. Drizzle some of the caramel over top of the cream. Sprinkle on a few crushed toasted hazelnuts.
- In each glass, place a pear half over top of the first layer.
- Repeat the cake, cream, caramel, and nut layer until glasses are filled to your liking.
- Sprinkle some extra nuts and/or edible dried flowers over top to decorate if you please.
Shop the Recipe

$7.68

$6.36

$10.08

$12.45