Ikaroo shares this Thanksgiving recipe, inspired by the cooking style of New York City chef Tom Valenti. Make this dessert even simpler by serving the pears with whipped cream lightly sweetened with maple syrup, and your favorite cookies from the bakery.
Advertisement - Continue Reading Below
large egg yolks
pure maple syrup
slice pound cake
Roast the pears at 350 degrees F: Split the vanilla bean lengthwise and use the dull side of a small knife to scrape out the pulp from one half. Reserve the other half. Stir the pulp into the butter and brush each pear on all sides with the mixture. Place the pears, cored side up, on a baking pan in a single layer, keeping them about 1 inch apart. Drizzle any remaining butter over the pears and roast until just tender -- about 30 minutes.
Make the custard: Set a clean bowl in a large bowl a third filled with ice water. Set aside. Bring the remaining half of vanilla bean, salt, milk, and 1 cup heavy cream to a simmer over medium heat in a large saucepan. Whisk the egg, yolks, sugar, and cornstarch together until thick and pale. Slowly pour the hot milk mixture into the egg mixture in a thin stream while whisking continuously. Stir in the maple syrup, return the mixture to the saucepan, and cook while stirring continuously with a wooden spoon over medium heat, until the mixture thickens and coats the back of the wooden spoon. Immediately remove custard from the heat and strain into the prepared iced bowl. Stir to cool. Cover and refrigerate until ready to use.
Assemble the trifle: Whip the remaining 1 cup heavy cream to soft peaks and fold into the reserved custard. Lay 4 slices of pound cake in a trifle dish or large glass serving bowl. Arrange 4 pear halves over the cake and top with a third of the cream mixture. Repeat with two more layers. Chill until ready to serve.