Whiskey Pear Trifles


Whiskey Pear Trifles | From My Sweet Heart

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 sublimeCinnamon raisin bread, vanilla bean custard, pralines, pears, whipped cream, and the most delicious maple whiskey sauce imaginable!  A little something different in every spoonful!

Whiskey Pear Trifles | From My Sweet Heart


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.



Whiskey Pear Trifles | From My Sweet Heart


Drizzle the bread with a 2-3 Tablespoons of that luscious whiskey maple sauce!



Whiskey Pear Trifles | From My Sweet Heart


Sprinkle on some sweet and crunchy ‘cheat pralines’, about 2 Tablespoons.  Any sugared nuts will do!



Whiskey Pear Trifles | From My Sweet Heart


Looking good so far!



Whiskey Pear Trifles | From My Sweet Heart


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!



Whiskey Pear Trifles | From My Sweet Heart



And then a little light and sweet whipped cream.  About 1/4 of a cup for each trifle.



Whiskey Pear Trifles | From My Sweet Heart


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.



Whiskey Pear Trifles | From My Sweet Heart


And you’re done!  This is a perfect, elegant dessert for Saint Patrick’s Day, too!




Whiskey Pear Trifles | From My Sweet Heart



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!



Whiskey Pear Trifles | From My Sweet Heart


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.



  • 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:

Home Made Irish Cream | From My Sweet Heart

Home Made Irish Cream

Black and Tan Brownies | From My Sweet Heart

Black and Tan Brownies

Chocolate & Irish Cream Cupcakes | From My Sweet Heart

Chocolate & Irish Cream Cupcakes











    • Anne Boeckl says

      Thanks Deepti! And your Soft and Puffy Bread Rolls look amazing….what light and airy centers…I can’t wait to try them! : )

    • Anne Boeckl says

      Thanks Angie and the maple whiskey pears are good all on their own! LOVED your gluten free and sugar free peanut butter chocolate chip cookies! : )

  1. says

    Back in the days of FoodBuzz this would have surely made Top 9. I love that you gave us the shortcut version also.This is elegant enough for the most formal occasion and doable for weeknight dinners. I have wondered what Jameson’s was like but never tried it and the pears alone would be a treat. Kudos Anne this fantastic! !

    • Anne Boeckl says

      Thanks Sandra! If you do nothing else….just make the pears….they are perfect on their own! Loved your Mardi Gras inspired table setting. I’m always amazed at the great stuff you collect! : )

    • Anne Boeckl says

      Thanks Joan! And I love your pretty snowflake cookies. And looking forward to what you will be making in March! : )

    • Anne Boeckl says

      Thanks Gintare! I’m a believer now! And I have to tell you….I’m so inspired by your Vietnamese Beef and Kohlrabi Salad. Stunning! : )

    • Anne Boeckl says

      Thanks Paloma! And your lemon velvet bars turned out spectacularly! That icing looks so delish! I’ll be sure to check in for the March reveal! : )

    • Anne Boeckl says

      Thanks John! And some good celery stuff going on over at your blog. That celery root remoulade looks pretty fantastic! : )

  2. says

    What a way to bring recipes together into a huge WOW recipe! I want one right now! Every component of this trifle looks and all together in one class is just over the top Anne! And then there is the must combination – whiskey and St. Patrick day. Perfect!

    • Anne Boeckl says

      Thanks MJ! And I’m lovin those spicy orange sweet potatoes! Great combination of flavors there! : )

    • Anne Boeckl says

      Thanks Susan! And I took a peek at those beautiful red wine poached pears. Pretty amazing! I love poaching pears….they alone make a perfectly elegant dessert! : )

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