POACHED PEAR AND YUZU TRIFLE

This is a little off-piste to my usual recipes, but thought I’d share something different!

A twist on the classic, I know fresh yuzu is a bit of a treat and not easy to find, but if you happen to have a great citrus supplier… try it!

If not, then bottled juice will also be delicious. I’ll be honest, I’m not someone who has eaten many trifles, but I think this one is a winner. It’s light, and fresh and has a lovely twist from the yuzu. I also gave the option to add some tapioca pearls which are available at Asian supermarkets.

Check the notes before you start this recipe. there are a number of steps, but it’s a celebration dish so enjoy the process.

Poached Pears
2 small pears (around 300g)
400g water - or enough water to cover pears
1 piece lemongrass, bruised
2-inch piece of ginger, sliced
Peel of 1 yuzu
16g (1½ tablespoons) coconut sugar

Cake Base
180g plain flour
2 teaspoons baking powder
½ teaspoon baking soda
60g pear purée - or apple
150g milk

50g oil
140g coconut sugar

Custard
510g almond milk
15g or Juice of 1 yuzu
Seeds from ½ a vanilla pod
100g maple syrup
120g poaching liquid
3 teaspoons agar powder
3 teaspoons arrowroot

Options - tapioca pearls - follow packet instructions to prepare. 

Plant-based cream to finish - I like Coconut Collaborative. Add 2 tablespoons of maple syrup for a touch of sweetness.

For the pears. 

Peel the pears and place them in a small saucepan with the water, bruised lemongrass, yuzu peel, and coconut sugar. To ensure they cook evenly, cover with parchment. Bring to a simmer and cook for about 30 minutes, or until the pears are tender and a knife slides in easily. Let the pears cool in the liquid before cutting each pear into thirds and slicing. These can be prepared in advance, keep them in the poaching liquid and slice when you’re ready to serve. 

To make the cake base:  

Preheat the oven to 180°C and line a rectangular baking tin - I used 25cm by 18cm. Mix the dry ingredients in a large mixing bowl and in another bowl, whisk together the pear or apple purée, milk, and oil until smooth. Fold in the wet ingredients to the dry, stirring gently to combine without overmixing. Pour the batter into the prepared tin and bake for about 20-25 minutes, or until a skewer inserted into the centre comes out clean. Leave the cake cool. 

For the custard: 

Place the almond milk, yuzu juice, maple, vanilla seeds and agar powder into a saucepan. Whisking, bring to the boil, then turn down and cover, simmer for 15 minutes, until the agar is fully dissolved. In a small bowl, mix the arrowroot with a tablespoon of cold water to create a slurry. Stir this into the custard, whisk continuously until the custard thickens slightly. Remove from the heat and allow to cool. Once cool the custard will be set. Either vigorously whisk in the poaching liquid or blend in a small blender. Blending is preferable with a silkier result. 

For the cream:

Whip the cream with 2 tablespoons of maple syrup - or to taste, I like just a hint of sweetness.

To assemble: 

Cut the cake  - to fit your serving dish - or into 6 for separate bowls. Start with half the custard,  then cake, drizzle a tablespoon poaching liquid per portion, then custard, then top with tapioca pearls if using, whipped cream, finish sliced poached pear, and a sprinkle of crushed pistachio or drizzle of olive oil. 

NOTES : 

For the cake i used pear puree as I had pears, but you can use apple puree. Cook pears or apples in a little water with a lid on until soft - about 8 minutes. Blend until very smooth. 

To poach the pear, you need to cover the pears with water so they fit snugly in your pan. Use enough water to cover them. If your pears are large, you can cut them in half and scoop out the seeds.

For the parchment to cover your poaching pears. Cut a square of parchment and fold it into a triangle, point the middle into the centre of the pan and trim the excess to create a circle that fits the pan. Cut a hole at the point of the parchment to create a hole in the middle and place it over the pears.. For an example - check here. 

Do Ahead : Poach the pears, make the cake and custard ahead of time and assemble when you’re reading to serve. Or a few hours before.