Special Diet

Cinnamon and Raisin Pear Trifle

cook 20 mins
  • 175 g (6 oz) panettone, cut into bite-sized cubes
  • 75 g (3 oz) raisins
  • 1 teaspoon cinnamon
  • 400 g (13 oz) can pears in juice
  • 50 g (2 oz) hazelnuts
  • 500 g (1 lb) low-fat fresh vanilla custard
  • 4 tablespoons half-fat crème fraîche
  • Place the panettone in the bottom of 4 glass serving dishes.
  • Put the raisins, half of the cinnamon and 100 ml (3 1/2 fl oz) of the juice from the pears in a saucepan over a medium-high heat and bring up to a gentle boil. Reduce the heat and simmer for a minute, then turn off the heat and set aside for 5 minutes.
  • Meanwhile, heat a frying pan over a medium heat, put the hazelnuts in the pan and dry-roast until golden. Remove from the pan and crush lightly.
  • Beat the custard with the remaining 1/2 teaspoon cinnamon in a bowl and slice the pears into thick pieces.
  • Pour the warm raisin mixture over the panettone cubes and cover with the sliced pears. Pour over the custard and place in the refrigerator for 8–10 minutes.
  • Spoon 1 tablespoon of the crème fraîche over each trifle and serve scattered with the crushed toasted hazelnuts.
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