Chocolate And Pear Trifle

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Posted in response to a request in the british cooking forum. I can't wait to try this one out, it looks yummy! Prep time includes up to 24 hours chilling time, although it can be as little as 4-6 hours, you decide.

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Steps

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Cut the ready-made chocolate pound cake into 1-inch cubes.

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You should have about 8 cups.

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Set aside.

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To prepare the custard: in a medium size heavy saucepan , stir the sugar , flour , ground nutmeg and salt.

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Gradually stir in the milk , egg yolks and vanilla extract.

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Cook over medium heat , stirring constantly until thickened and bubbly.

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Cook and stir for 2 minutes more.

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Remove from heat.

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Pour into a bowl.

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Cover surface with plastic wrap and refrigerate for 4-6 hours.

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To prepare the pears: stir the wine , 1 / 3 cup sugar , lemon peel , ground nutmeg , and ground cinnamon in large skillet.

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Cook over low heat , stirring constantly to dissolve the sugar.

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Bring to a boil.

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Reduce the heat to medium-low.

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Simmer uncovered for 10 minutes or until reduced by half.

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Add the sliced pear wedges to wine mixture , stir gently to coat.

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Bring to a boil.

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Reduce the heat to medium-low and cover.

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Simmer for 3-5 minutes , stirring occasionally until the pears are tender.

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Remove the pear.

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Ingredients

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chocolate pound cake, granulated sugar, flour, ground nutmeg, salt, milk, egg yolks, vanilla extract, sweet white wine, lemons, rind of, ground cinnamon, pears, heavy cream, chocolate, maraschino cherries