“THE LIGHT MUSIC OF WHISKEY FALLING INTO GLASSES MADE AN AGREEABLE INTERLUDE.” James Joyce
There was a time when I would have told you that I don’t care very much for whiskey. But then, I decided to make some Home Made Irish Cream. You know, that wonderful creamy liqueur that has you believing you are drinking an adult milkshake? That stuff contains a whole bottle of whiskey! And now Jameson’s Irish Whiskey is among my favorites. I’ve used it for this recipe, too!
This recipe makes the top 3 of my favorite recipes on this blog! So simple to make, yet the combination of flavors and textures is so sublime. Cinnamon raisin bread, vanilla bean custard, pralines, pears, whipped cream, and the most delicious maple whiskey sauce imaginable! A little something different in every spoonful!
These trifles have several layers, all of which can be made in advance. And you may certainly substitute store bought products as you desire. For this dessert, I’ll give you all recipes but the raisin bread. I bought mine from a local bakery.
The first layer of this trifle is simply cubes of cinnamon raisin bread. You will need 4 slices, one for each trifle.
Drizzle the bread with a 2-3 Tablespoons of that luscious whiskey maple sauce!
Sprinkle on some sweet and crunchy ‘cheat pralines’, about 2 Tablespoons. Any sugared nuts will do!
Looking good so far!
Now top each one with 1/4 of a cup of the sweet and creamy vanilla bean custard. I think vanilla pudding or vanilla ice cream would work just fine, too!
And then a little light and sweet whipped cream. About 1/4 of a cup for each trifle.
And now time for those beautiful, soft pears that have been soaking in the whiskey maple sauce for an hour! Place one on top of each trifle.
And you’re done! This is a perfect, elegant dessert for Saint Patrick’s Day, too!
This is one of those scrumptious desserts that tastes much better than it photographs! You really do get a different combination of flavors in every spoonful!
Yields: 4 servings
Level of Difficulty: Don’t let the multiple steps deter you. Each one is easy and may be made in advance!
CINNAMON RAISIN BREAD: You will need 4 slices, crusts removed, cut into cubes.
VANILLA BEAN CUSTARD: I suggest making this a day in advance so it has time to set.
- 1 cup of whole milk
- 1 cup of heavy cream
- seeds of 1 whole vanilla bean
- 4 eggs yolks
- 1/3 of a cup of sugar
- 1 Tablespoon of Bird’s Custard Powder
Combine the milk, cream and the vanilla bean seeds and beans in a medium saucepan. Warm the mixture over medium heat. Meanwhile, in a heat proof bowl, whisk the egg yolks, sugar and custard powder together. Remove the vanilla beans from the milk, and pour about 1/2 cup of milk into the eggs, whisking constantly. Add the remaining milk mixture, whisk and return the milk to the pan. Simmer on medium, stirring frequently, until the custard coats the back of a spoon. Strain through a sieve into a bowl. Place some plastic wrap directly on the top of the custard to prevent a skin from forming. Chill the custard overnight.
- 2 cups of chopped pecans
- 1/4 cup of packed light brown sugar
- 1/4 cup of granulated sugar
- 1 teaspoon of cinnamon
- 4 Tablespoons of cream
Preheat your oven to 350°F. Spray a baking pan with cooking spray. Mix all of the ingredients together in a bowl. Spread them onto the baking sheet. Bake for 20-25 minutes until the nuts start to look slightly dry. Remove from the oven and immediately transfer the nuts onto some parchment paper, spreading them out. Let them cool completely.
- 1 cup of heavy whipping cream
- 1/4 of a cup of confectionery sugar
Place these in the bowl of your mixer fitted with the whisk attachment. Beat on low to combine, and then on high until soft peaks form.
MAPLE WHISKEY PEARS:
- 4 seckel pears, cut in half, peeled and cored
- 1/2 cup of caster sugar
- 1/2 cup of water
- 1/4 of a cup of Jameson’s Irish Whiskey
- 1 cup of pure maple syrup
Place the sugar, water and maple syrup in a heavy bottomed pan over medium heat. Stir until all of the sugar is melted. Take the pan off the heat. Stir in the whiskey. Return the pan to the heat. Add the pears, cut side down. Increase the heat and bring the mixture to a boil. Then set your heat to low. Place a circular piece of parchment paper over the pears. (Trace your pan in advance and have the cut circle ready.) And place a small lid on top of the parchment to submerge the pears. Allow the pears to cook in the syrup for about 30 minutes, or until the pears are soft. Take the pan off of the heat and allow the pears to cool in the sauce until they come to room temperature.
Assemble the trifles according to the directions above.
In the mood for more Irish treats? Try these other St. Patrick’s Day recipes: