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INGREDIENTS:
- Crumble
- 8 Harmons snickerdoodle cookies, divided
- 1 cup rolled oats
- 1/2 cup firmly packed dark brown sugar
- 1/2 cup toasted chopped pecans
- Pinch of salt
- 1/2 cup (1 stick) butter, melted
- Bavarian Cream
- 1/4 cup cornstarch
- 2 1/2 cups heavy cream, divided
- 4 large egg yolks
- 2 cups whole milk
- 2/3 cup granulated sugar
- 1/4 tsp salt
- 2 Tbsp butter, at room temperature
- 1 tsp vanilla bean paste
- Pears
- 1 qt water
- 1 lemon, juiced
- 4 red pears
- 1/2 cup (1 stick) butter, divided
- 1/4 cup firmly packed golden brown sugar
- 1 tsp ground cinnamon
- Pinch of salt
DIRECTIONS:
To make the crumble, in a bowl, combine 7 crumbled cookies, oats, brown sugar, pecans, and salt. Pour butter over mixture and lightly toss to combine.
To make the Bavarian cream, in a medium bowl, whisk together cornstarch, ½ cup cream, and egg yolks until smooth.
In heavy-bottomed medium saucepan over medium heat, combine milk, sugar, and salt and cook, whisking occasionally, until near boiling.
Remove from heat and, while whisking briskly, slowly add milk-sugar mixture to cornstarch-cream mixture. Return to saucepan, continue to cook over medium heat, constantly whisking until liquid thickens.
Remove from heat, add butter and vanilla bean paste and stir. Cover with plastic wrap, touching pastry cream. Cool for 2 hours.
Once pastry cream is cooled, whip remaining 2 cups cream until stiff. Fold whipped cream into pastry cream until well combined.
To make the pears, in a bowl, combine water and lemon juice. Slice pears in half lengthwise (from top to bottom), remove stem and seeds. Use a mandolin set to 1/4” to cut one slice off of cut side of each half a pear (you will have 8 slices total). Transfer to bowl of lemon water. Cut remaining pears into 1/4” dice, add to lemon water to prevent browning.
In a large frying pan over medium heat, melt 1 tablespoon butter. Add diced pears, coat in butter, and cook until just soft, about 2 minutes. Add remaining 7 tablespoons butter, sugar, cinnamon, and salt and cook until sugar has dissolved. Lay remaining pear slices in the sugar and cook, about 2 minutes. Turn slices over and cook for another 2 minutes, remove from heat and let cool.
To assemble, place 1 cup crumble in bottom of trifle bowl. Set 6 whole pear slices standing up next to each other against sides and line, lining trifle bowl. Spoon 1/3 diced pears over crumble. Spoon 1/3 vanilla cream over pears. Next add half of crumble, another third of pears, and 1/3 cream on top. Repeat, ending with vanilla cream. Crumble reserved cookie over cream.