I totally faked this would-be elegant dessert, which is a riff on these other trifles. I probably should have peeled the pears; my poaching technique was sub par. I didn’t even like the yogurt all that much, and my presentation was sloppy at best. Trust me, in this case, these pictures look better than real life.
I did make this salad to go with them, which was the bomb dot com. And a lobster scampi. An elegant meal, to be sure, but then I was tired and had no patience for dessert. Do you ever experience this? Dessert, I ain’t got no patience with you right now!
So I cheated and faked everything on the dessert. Just read the recipe, you’ll see.Pipe D
Give it a go, though. Likely you will do it better.
Red Wine-Poached Pear Trifles with Sweet Yogurt
An LH Original
For the cake, I used one 9-inch layer of this almond cake, but you can use any kind of cake you like.
For the sweetened yogurt, mix about two cups plain yogurt with powdered sugar, adjusting sweetness to taste.
For the red wine-poached pears, dissolve 1/3 cup of sugar in a half bottle of wine over medium heat in a deep frying pan. Halve and core four pears and simmer them in the wine until they are soft and wine-soaked, flipping occasionally. Remove from heat and let cool. The wine sauce will thicken as it cools; use it to baste the pears before assembling the trifles.
To assemble the trifles, crumble the cake and layer with the yogurt and pears as desired.