Orange and pear trifle

Serves: 8

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Total Time: 25

Prep Time: 15

Cook Time: 10

• 3  sweet pears, peeled and sliced
• a little lemon juice
• 175g/6oz Madeira cake, cut into fingers
• 75cl bottle Moscatel
• 6  sheets leaf gelatine
• 450ml/15fl oz double cream
• 250 gram(s) can sweetened chestnut purée
• crystallised stem ginger slices, to decorate (optional)

Method

1. Toss pears in a little lemon juice to prevent browning. Place cake in a single layer in a large serving dish. Top with pears and oranges.
2. In a saucepan, pour in wine, bring to the boil and simmer for 2 mins. Then remove from heat and cool for 10 mins. Meanwhile, soak gelatine in cold water for 10 mins, squeeze then add to hot wine, stirring till dissolved. Slowly pour onto fruit and place in fridge to chill till set (about 4 hrs), or make overnight if you have time.
3. In a bowl, whisk cream with electric hand whisk, till it forms soft peaks, then fold in chestnut purée till marbled. Spoon onto jelly, scatter over ginger slices and chill till ready to serve.

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