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
¾ tsp salt
¼ 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

For the pears:

1. 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. 
2. Add the water and sugar to the pan over medium heat, stir gently, and cook to dissolve the sugar. 
3. Gently lower the pears into the pan, and add the cinnamon, anise, nutmeg, and vanilla. 
4. 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. 
5. Once cooked, remove the pan from the heat and allow the pears to cool in the liquid. 

For the pound cake:

1. 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.
2. Add the cubes of butter into the bowl and beat the mixture on medium speed until smooth, about 5-7 minutes.
3. Once smooth, add each egg one at a time, mixing thoroughly after each addition. 
4. Turn the mixer down to low speed and add in the vinegar. Continue mixing till the batter is thoroughly combined.
5. 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.
6. 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.
7. 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:

1. Place all the ingredients in a medium saucepan. Stir briefly to combine.
2. Place the pan over medium heat and cook, stirring occasionally until the sugar dissolves. 
3. Once the sugar dissolves, stop stirring and swirl the pan by the handle instead of stirring to prevent crystals from forming.
4. 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. 
5. 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:

1. In the bowl of stand mixer fitted with the whisk attachment, add all the ingredients. 
2. Whip the cream on medium-high speed until peaks form, about 3-4 minutes.
3. 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:

1. Slice the pound cake into ½” cubes. Drop a few on the bottom of each glass.
2. 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.
3. In each glass, place a pear half over top of the first layer. 
4. Repeat the cake, cream, caramel, and nut layer until glasses are filled to your liking. 
5. Sprinkle some extra nuts and/or edible dried flowers over top to decorate if you please.