INGREDIENTS

INSTRUCTIONS

First prepare the pear crisps. Preheat the oven to 120C/250F/gas 1/2
and line a baking sheet with baking paper. Without peeling or coring
them, slice the 2 pears very thinly from top to bottom. In a frying
pan, dissolve the sugar in 100ml water over a medium heat. Bring to
the boil, then simmer for 2-3 minutes.  Remove from the heat, add the
pear slices and leave for 2 minutes,  then remove with a spatula and
place on a baking sheet. Place in the  oven for 1 1/2 hours until just
golden, then cool on a wire rack.  Meanwhile, peel, core and quarter
remaining 6 pears. Heat 600ml water  with a quarter of the whisky and
the 100g sugar in a large pan,  stirring, until the sugar has
dissolved. Add the pears and simmer  gently for 7-8 minutes until just
tender. Drain and set aside to cool.  In a pan set over a gentle heat,
cook the cranberries and the  remaining 4 tablespoons of caster sugar
until the berries just start  to soften. Drain a spoonful on kitchen
paper and reserve for  decoration. Set the rest aside to cool.  Layer
half the sponge in the bottom of a glass serving dish. Sprinkle  with
half the remaining whisky. Arrange half the pear quarters on top  and
cover with half the cranberries. Repeat layers. Make the white
chocolate custard. Melt the white chocolate in a heatproof bowl set
over a pan of simmering water (do not allow the bowl to touch the
water), then leave to cool. Pour the custard into a large bowl and
stir in the melted chocolate. Lightly whip the cream and fold into
mixture. Pour over the trifle and chill until set.  To decorate, stand
the pear crisps in the top of the trifle and  sprinkle over the
reserved cranberries and chopped plain chocolate.  Converted by
MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 531
Calories From Fat: 78
Total Fat: 9.7g
Cholesterol: 0mg
Sodium: 45.6mg
Potassium: 320mg
Carbohydrates: 107.3g
Fiber: 12.9g
Sugar: 34.6g
Protein: 3.8g