Spiced English Pear Trifle
Prep time: 
Cook time: 
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Serves: 6
  1. Put the water and honey into a large low sauté pan and heat until the honey has melted. Add the pears and cinnamon stick, together with the orange rind and juice. Bring up to a very gentle simmer. Add a cartouche (you're going to love this video instruction) and cook gently for around 20 minutes until the pears are tender. You will end up with around 1 pint of liquid.
  2. Remove the pears and allow to cool down on a large plate. Bring the liquid up to the boil and reduce until you have ½ pint (this may take around 6-8 minutes. Don't worry if you have a bit less than ½ pint, just add some water to bring it up to the mark. Now discard the cinnamon stick and orange rind. Pour the liquid into bowl, add the orange blossom water and gelatin, and stir until dissolved. Set aside and allow it to cool. Now place in the fridge and give it a stir once in a while.
  3. Meanwhile put all the crumble ingredients into a food processor and process for 2 minutes until the mixture is well combined. Spread the mixture out onto a parchment lined tray and bake for 10-12 minutes at 350 degrees F until lightly browned, moving around every once in a while to prevent it from burning. The crumbs will still be soft, they will harden on cooling.
  4. For the cream: Drain the water from the cream (you can use this in smoothies) and transfer the cream to a mixing bowl. Whisk on high for 2-3 minutes until it forms soft peaks.
  5. Assemble the trifle: Cut the quartered pears into two or three slices lengthwise, depending on their size. Put a couple of heaped tablespoons of the crumble onto a separate plate and set aside. Give the jelly a good stir. Now divide half the quantity of pear slices between your serving bowl(s). Top with half the quantity of crumble, then half the jelly and half the cream. Repeat the process with the remaining ingredients and finish by sprinkling over the reserved crumble.
Don't forget to put your coconut milk into the fridge at least the night before, so the cream rises to the top.

The pears, jelly and crumble can all be prepared a day or two in advance and stored separately in the fridge (the crumble can also be frozen and therefore kept much longer). The coconut cream is best whipped before assembling the trifle. Serve within a couple of hours.
Recipe by Autoimmune Wellness at https://autoimmunewellness.com/spiced-english-pear-trifle/