Pear Trifle
Ingredients
Pear compote
- 1.2 kg pears
- 2 dl water
- 150 g sugar
- 1 cinnamon stick
Crumble
- 50 g sugar
- 60 g flour
- 10 g desiccated coconut
- 50 g margarine (at room temperature) or plantbased butter
Cream
- ½ dl plant based whipping cream e.g. soy or oats - must be whippable!
- 4 tbsp plantbased plain yoghurt
- 1½ tsp vanilla essence
Instructions
Pear compote
- Rinse the pears and cut them into cubes
- Put water and sugar in a saucepan and cook until the sugar has dissolved
- Add the pears and cinnamon stick to the sugar water and cook for 20-30 minutes until tender
- Remove the pear compote from the heat and let it cool (possibly in the fridge) while the other parts are being made (crumble and cream)
Crumble
- Mix flour, sugar, and coconut in a bowl
- Cut the margarine into pieces and put it in the bowl with flour
- Use your hands to gather the dough
- Crumble the dough on a pan
- Put the pan on a stove on medium heat and occasionally turn the crumble (just like when making scrambled eggs)
- Remove the pan from the heat and pour the crumble onto a piece of baking paper
- Allow the crumble to cool
Cream
- Whip the cream completely stiff
- Add yogurt and vanilla to the whipping cream and stir until the cream is uniform
- Refrigerate until the other ingredients are cold
Put the cake together
- When all ingredients are cold, layer pear compote, crumble, and cream in four dessert glasses
- The dessert should be served cold