Poached pear trifle
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The Lazy Makoti’s Guide to the Kitchen

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The Lazy Makoti’s Guide to the Kitchen

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Poached pear trifle

Recipe By Mogau Seshoene
Photographs By Craig Fraser

Ingredients

1 bottle (750 ml) red wine
2 cups water
½ cup castor sugar
1 cinnamon stick
½ tsp nutmeg, freshly grated
6 – 8 fresh pears, depending on size
Trifle:
Vanilla cake/loaf (no icing), cut into chunks
3 cups store-bought vanilla custard
1 packet ginger biscuits, crushed
1 cup store-bought whipped cream
Edible flowers, for garnish

Here’s a new take on the classic trifle, one that looks and tastes even better. The expression on everyone’s face when you produce this! Tag me on Instagram when you do, because trust me, you are going to want to Instagram this one.

Cooking Instructions

  1. In a large pot, bring wine, water, castor sugar, cinnamon stick and nutmeg to a simmer over a low-medium heat, stirring until sugar dissolves. Leave on very low heat for 15 minutes while you peel the pears, keeping them intact, with stems on.
  2. Turn up heat to medium and add whole pears to the pot. Gently simmer and poach for 30 minutes, until pears are deep red and just tender. Using a slotted spoon, remove each one from the liquid and set aside to cool.
  3. Strain liquid and boil for 15 minutes to reduce volume by half to create a syrup. Allow to cool.
  4. Cut cooled pears in half lengthways. Using a teaspoon, remove core and stem of 2 pears, then cut them lengthways into thin slices for decoration.
  5. In a serving bowl, layer the trifle, starting with chunks of cake. Pour half the poaching syrup over the cake, then place pear halves around inside of bowl, cut sides facing outwards.
  6. Pour in custard and sprinkle over the crushed biscuits. Spray or spread over whipped cream and chill in the fridge until ready to serve. Drizzle with remaining poaching syrup and top with thin slices of the pear and edible flowers.

About the Author

Mogau Seshoene founded The Lazy Makoti in 2014 after leaving the corporate world to focus on her love for food. What began as lessons for a friend, a bride-to-be who was afraid of being labelled “The Lazy Makoti” (the lazy daughter-in-law) because she couldn’t cook, evolved into a business, and inspired its name. Through The Lazy Makoti, Mogau offers a series of cooking classes targeted at young, modern Afropolitans who have a keen interest in learning to navigate the kitchen with ease and flair. In addition to being in demand for her real-live lessons, Mogau has become Instagram-famous, with thousands of foodie followers.

In line with her desire to promote the role of food in maintaining South African culture and heritage, she hosted a season of a TV show entitled Cooks For Life on which she demonstrated easier and healthier ways to prepare African and South African cuisine.

Mogau was on the M&G top 200 Young SA list in 2015, has taken part in the Mandela Washington Fellowship for Young African Leaders at the University of Wisconsin, Stout, in the US and has made the Forbes Africa 30 under 30s list. She is a Brand SA Play your Part Ambassador, and in May 2018 received a USIBA Creative and Cultural Industries Award. Mogau has a diploma in Culinary Arts from the Chefs Training and Innovation Academy in Centurion and completed the industry training under Chef Werner at The Saxon Hotel in Johannesburg. She is a contributing food editor for the weekly newspaper, Sunday World.

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