Nancy’s Recipes

Desserts

Gingerbread Trifle with Baked Pears

Featured Product: Nancy’s Organic 100% Grass-Fed Plain Yogurt

 

Ingredients

Gingerbread

  • ½ cup Butter
  • ½ cup Brown Sugar
  • ½ cup Molasses
  • 1 Egg, whisked
  • 1 ½ cups All-purpose Flour
  • 1 teaspoon Baking Soda
  • ½ teaspoon Kosher Salt
  • ½ teaspoon Ground Cinnamon
  • ¼ teaspoon Cardamom
  • ¼ teaspoon Nutmeg
  • ½ cup Nancy’s Organic 100% Grass-Fed Plain Yogurt, plus 2 cups for layering
  • 1 tablespoon Grated Fresh Ginger or ½ tsp. Ground Ginger

Toppings

    • 2 Bosc Pears, cored and diced to 1 inch
    • ½ cup Light Brown Sugar
    • ¼ cup Dark Rum or 1 ¼ teaspoon Rum Flavoring
    • ¼ cup Raisins
    • 3 tablespoons lemon juice
    • 1 cup Granola (for layering)

 

Directions

    1. Preheat the oven to 325 degrees and prepare a mini-muffin tin with oil or paper liners.
    2. In a mixing bowl, beat the butter and brown sugar with a hand mixer until fluffy.
    3. Add the molasses and whisked egg. Stir to combine.
    4. In a separate bowl, whisk together the flour, baking soda, salt and spices (except ginger).
    5. Incorporate the wet and dry ingredients.
    6. Whisk together the yogurt and fresh ground ginger. Add to the mixture and incorporate.
    7. Spoon the batter into the wells of the prepared muffin tin. Bake for 25-30 minutes, until an inserted toothpick comes out clean.
    8. Allow the gingerbread to cool in the tin for 5 minutes before turning out on a rack to cool completely.
    9. In a mixing bowl, combine the brown sugar, raisins (if using), rum or rum flavouring and lemon juice. Add the halved pears and toss to coat.
    10. Place the pears cut-side-down in a baking dish and pour the sauce over the top.
    11. Bake the pears for 35 minutes and allow them to cool.
    12. To serve, assemble the gingerbread, yogurt, baked pears and granola in four glass dessert dishes.