Festive Holiday Trifle
- 1/2 cup plus 3 tablespoons sugar
- 3 large Gala or Fuji apples, peeled, cored and sliced
- 3 large Asian pears, peeled, cored and sliced
- 2 tablespoons cider vinegar
- 1 teaspoon ground cinnamon
- 2 tablespoons unsalted butter, melted
- 1 (16.0-ounce) frozen pound cake, thawed
- 24 ounces prepared vanilla pudding
- 2 cups cold whipping cream
Put 1/2 cup of the sugar and 1/4 cup water into a small saucepan.
Bring to a boil over medium heat, stirring until sugar dissolves.
Reduce heat to medium low and simmer for 1 minute.
Transfer sugar syrup to a bowl, cover and refrigerate until cooled.
Preheat the oven to 375°F.
Mix apples, pears, vinegar, cinnamon and butter together in a large bowl, then arrange on a large rimmed baking sheet.
Bake, stirring occasionally, until fruit is golden and tender, about 45 minutes. Set aside to cool.
Cut cake crosswise into 8 pieces.
Cut each piece into 3 strips.
Line bottom of a 3-quart trifle dish with 8 strips of cake, then drizzle with about 3 tablespoons of the sugar syrup.
Spread half of the pudding over the top, then arrange about 3 cups of the fruit on top.
Top with remaining cake, then repeat process with sugar syrup, pudding and fruit.
Reserve extra apples and pears in a bowl, covered, in the refrigerator.
Cover trifle and chill at least 6 hours.
Whisk cream and remaining 3 tablespoons sugar in a large bowl until soft peaks form.
Spread whipped cream over the top of the trifle and fan remaining apples and pears over the cream. Serve immediately.
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- 1/2 cup plus 3 tablespoons sugar
- 3 large Gala or Fuji apples, peeled, cored and sliced
- 3 large Asian pears, peeled, cored and sliced
- 2 tablespoons cider vinegar
- 1 teaspoon ground cinnamon
- 2 tablespoons unsalted butter, melted
- 1 (16.0-ounce) frozen pound cake, thawed
- 24 ounces prepared vanilla pudding
- 2 cups cold whipping cream