Poached pear trifle with florentine crunch & almond custard

Method

• step 1

  First, poach the pears. Use a large saucepan and cut out a circle of baking parchment that’s the same diameter. Put the pears in the pan and cover with the wine and 750ml water. Add the sugar, vanilla seeds and pod, the whole spices and lemon peel. Bring the mixture to the boil, then reduce to a simmer. Cover the pears with the circle of baking parchment and cook for 30-40 mins, or until a sharp knife goes through with little resistance. Leave to cool completely in the pan, then chill in the poaching liquor until completely cold.

• step 2

  Meanwhile, for the custard, bring the milk, almond extract and vanilla paste to a simmer in a large saucepan, then take off the heat.

• step 3

  Combine the egg yolks, cornflour and sugar in a large heatproof bowl. Pour in the hot milk in a steady stream, whisking continuously. When all the milk is incorporated, return the mixture to the pan and cook over a medium heat for 5-6 mins, stirring until thickened. Sieve into a bowl and beat in the amaretto and butter. Cover and put in the fridge to chill until cold.

• step 4

  For the florentine, heat the oven to 200C/180C/gas 6 and line a large baking tray with baking parchment. Melt the butter, sugar and golden syrup with a pinch of salt in a large saucepan. Remove from the heat and whisk in the flour, then stir in the cherries and nuts. Quickly tip the mixture onto the tray and smooth into an even layer. Bake for 20-25 mins until crisp and golden. Cool completely on the tray, then stamp out a few stars using a metal cutter. Break the rest into shards of varying sizes.

• step 5

  Once the custard is cold, whip the 150ml double cream to soft peaks. Beat the custard with a spatula to loosen, then fold in the whipped cream to combine. Set aside.

• step 6

  For the amaretto whipped cream, whisk the 350ml double cream, sugar and amaretto to soft peaks.

• step 7

  Arrange slices of madeira cake around the edge and base of a glass trifle dish, trimming to fit as needed. Spoon over 4-5 tbsp of the pear poaching liquor, then scatter over some of the florentine shards. Layer in the pears and more florentine. Pour over the custard, smooth the surface, then dollop on the amaretto cream, swirling it using the back of the spoon or a palette knife, if you like. Decorate with the florentine stars and a few more florentine shards, if you like. Will keep chilled for up to three days.