Roasted Pear and Amaretto Trifle Recipe | Epicurious.com
"Trifle is a great do-ahead party dessert. For this one, roast the pears and make the pastry cream the day before. Use purchased sponge-cake ladyfingers (available in the baked goods section of many supermarkets); unwrap them and leave them at room temperature over-night so that they firm up slightly...."
INGREDIENTS
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1 1/2 cups heavy whipping cream
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1 1/4 cups whole milk
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1 1/4 cups sugar
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4 large egg yolks
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1/2 cup all purpose flour
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2 tablespoons amaretto or other almond liqueur
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2 teaspoons vanilla extract
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Pinch of salt
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8 firm but ripe Bosc pears (about 3 1/4 pounds), peeled, halved lengthwise, cored
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1/3 cup sugar
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2 tablespoons fresh lemon juice
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56 (about) day-old soft ladyfingers (from about three 3-ounce packages)
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1 1/2 cups coarsely crushed amaretti cookies (Italian macaroons)* or almond macaroons (about 4 ounces)
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3/4 cup apricot fruit spread (100% spreadable fruit) or apricot preserves
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4 tablespoons brandy
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4 tablespoons amaretto or other almond liqueur
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2 cups chilled whipping cream
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1/4 cup powdered sugar
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1 tablespoon vanilla extract
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1/4 cup sliced almonds, toasted
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Fresh mint sprigs (optional)
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