First prepare the pear crisps: preheat the oven to 130ºC / fan oven 110ºC / gas mark 1/2 and
line a baking sheet with baking paper. Without peeling or coring them, slice the 2 pears very
thinly from top to bottom. In a frying pan, dissolve the sugar in 100ml / 3 1/2 fl oz water over a
medium heat. Bring to the boil, then simmer for 2-3 minutes. Remove from the heat, add the pear
slices and leave for 2 minutes, then removewith a spatula and place on a baking sheet. Place in the
oven for 1 1/2 hours until just golden, then cool on a wire rack.
Meanwhile, peel, core and quarter the remaining 6 pears. Heat 600ml / 1 pint water with a
quarter of the whisky and the 100g / 3 1/2oz sugar in a large pan, stirring, until the sugar has
dissolved. Add the pears and simmer gently for 7-8 minutes until just tender. Drain and set aside
In a pan set over a gentle heat, cook the cranberries and the remaining 4 tablespoons of caster
sugar until the berries just start to soften. Drain a spoonful on kitchen paper and reserve for
decoration. Set the rest aside to cool. 4 Layer half the sponge in the bottom of a glass serving
dish. Sprinkle with half the remaining whisky. Arrange half the pear quarters on top and cover with
half the cranberries. Repeat the layers.
Make the white chocolate custard: melt the chocolate in a heatproof bowl set over a pan of
simmering water (not touching the water), then leave to cool. Pour the custard into a large bowl
and stir in the melted chocolate. Lightly whip the cream and fold into mixture. Pour over the
trifle and chill until set.
To decorate, stand the pear crisps in the top of the trifle, and sprinkle over the reserved
cranberries and chopped plain chocolate, serve the Cranberry Pear And Chocolate Trifle