Saturday, December 12, 2009

Pecan Pumpkin Trifle

Here ya go Janet!

Pecan Pumpkin Trifle
Prepare your favorite Pumpkin Bread recipe and add 3/4 cup pecans to the batter, then bake in 3 round cake pans.

Other Ingredients
2 cups heavy cream
1 tsp. vanilla extract
1/4 cup sugar
1 cup pecan pumpkin butter (i use Muirhead)
1/2 cup maple syrup
1/4 cup Brandy
1/4 cup water
1 cup pecan halves, toasted
Cut your pumpkin bread into 5 to 7 thin slices. Set aside.
In the bowl of an electric mixer fitted with whisk attachment, beat together the cream, vanilla and sugar on medium high speed until stiff peaks form, 2 to 3 minutes. Remove the bowl from the mixer and, using a rubber spatula, fold in the pecan pumpkin butter. Refrigerate until ready to use.

In a small saucepan over medium high heat, combine maple syrup, brandy, and water. Bring to a simmer and cook for 2 mins. This burns off the alcohol, and leaves the flavor. Set aside to cool.

To assemble the trifle, place 1 slice of the bread in the bottom of a trifle bowl. Using a pastry brush, brush the bread with some of the maple syrup mixture and let it soak in. Using a spatula, spread 3/4 of the whipped cream mixture evenly over the bread. Repeat the layering process, and garnish with the toasted pecans.

The pecan pumpkin butter is key. If you can't find it at Williams Sonoma, you can buy it on the company's website. Or, if you want to substitute it for another pumpkin butter, that would be fine, just be sure to add some finely chopped pecans. This is a special treat that takes some work in the kitchen, but you can make the pumpkin bread and whipped cream mixture the day before, so that all you need to do is assemble. SOOOOOO WORTH the time and effort.

Here's a photo of the one I made tonight for a Christmas party we are attending. Enjoy!

1 comment:

Janet said...

Thanks, Cyndi!! I'll be making that for Christmas!