Two of our favourite maple products go into this decadent dessert!
In a small bowl, combine the maple syrup and whisky.
In a small frying pan melt the butter over medium heat. Add the pears and cook for 2 minutes. Add in 1/3 of the maple syrup/whiskey. Set aside to completely cool. Chill.
In attractive glass bowl or a trifle bowl, place half of the cake pieces.
Drizzle another 1/3 of the maple syrup/whiskey mixture over the cake pieces.
Spoon half of the pears over the cake, followed by ½ of the toasted walnuts
Spoon half of the prepared pudding over top.
Place remaining cake pieces over the custard. Drizzle with the remaining maple syrup/whiskey mixture.
Spoon remaining pears over the top.
Reserve 1 tbsp. (15 ml) of the walnuts and set aside. Sprinkle remainder over top of the pears.
Spoon remaining pudding over top. Cover and refrigerate for at least 2 to 3 hours.
When ready to serve, whip the whipping cream along with a spoonful of white sugar until stiff.
Spoon the whipped cream over top and sprinkle with the walnuts
Place the cornstarch in a small bowl. Add a couple of spoonfuls of the milk to make a slurry.
Place the milk in a small saucepan over medium heat. Whisk in the cornstarch mixture.
Cook until the mixture is thick. Stir in the maple condensed milk and let completely cool. Refrigerate until ready to use.
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Ingredients
Directions
In a small bowl, combine the maple syrup and whisky.
In a small frying pan melt the butter over medium heat. Add the pears and cook for 2 minutes. Add in 1/3 of the maple syrup/whiskey. Set aside to completely cool. Chill.
In attractive glass bowl or a trifle bowl, place half of the cake pieces.
Drizzle another 1/3 of the maple syrup/whiskey mixture over the cake pieces.
Spoon half of the pears over the cake, followed by ½ of the toasted walnuts
Spoon half of the prepared pudding over top.
Place remaining cake pieces over the custard. Drizzle with the remaining maple syrup/whiskey mixture.
Spoon remaining pears over the top.
Reserve 1 tbsp. (15 ml) of the walnuts and set aside. Sprinkle remainder over top of the pears.
Spoon remaining pudding over top. Cover and refrigerate for at least 2 to 3 hours.
When ready to serve, whip the whipping cream along with a spoonful of white sugar until stiff.
Spoon the whipped cream over top and sprinkle with the walnuts
Place the cornstarch in a small bowl. Add a couple of spoonfuls of the milk to make a slurry.
Place the milk in a small saucepan over medium heat. Whisk in the cornstarch mixture.
Cook until the mixture is thick. Stir in the maple condensed milk and let completely cool. Refrigerate until ready to use.
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