Comments on: On poached pears and a trifle

By: Ashley Rodriguez

Ashley Rodriguez — Sat, 01 Mar 2014 23:04:37 +0000

I’ve never tried soft ladyfingers so I’m not sure I can help. I imagine that if they’re soft you don’t need anything to soften them up.

By: lizzy

lizzy — Sat, 01 Mar 2014 01:02:21 +0000

I have been searching for a recipe that is a good play on a trifle/tiramisu combination — could soft ladyfingers be substituted for the crisp ladyfingers? If so, what would you suggest using to soften them up, since regular tiramisu uses espresso to dunk the ladyfingers, obviously that wouldn’t work for this recipe!

By: Loose Leaf Green Tea | Loose Leaf Green Tea

Loose Leaf Green Tea | Loose Leaf Green Tea — Thu, 24 Dec 2009 20:11:19 +0000

[…] On poached pears and a bagatelle – Not Without Salt […]

By: Ashley Rodriguez

Ashley Rodriguez — Fri, 18 Dec 2009 17:57:05 +0000

Diana – I am so glad you found me!

By: Diana @ frontyardfoodie

Diana @ frontyardfoodie — Thu, 17 Dec 2009 21:45:06 +0000

Oh my goodness! That’s possibly the best thing I can ever imagine. Wonderful photos too! I just discovered your blog and I’m stunned.

By: Aimee

Aimee — Thu, 17 Dec 2009 12:28:06 +0000

Oh, and I just found my perfect Christmas Eve dessert. Thank you thank you!

By: Lael

Lael — Thu, 17 Dec 2009 01:06:15 +0000

Oh, I have missed visiting your blog! It’s usually in my regular rounds but I’ve been a bit absent from the food blog world in general the last few months. Anyway, this trifle has me wishing to be back in Bellingham for a proper, wintry, Northwest Christmas. All these cozy flavors taste a bit different in the summer sun Down Under. I’ll forward this recipe onto my mom because both of us love trifles! As always, your photos are absolutely gorgeous.

By: Charlotte

Charlotte — Tue, 15 Dec 2009 18:05:58 +0000

Wow I wouldn’t have thought of putting white chocolate with spiced pears but it must be an incredible combo! Great pics as usual 🙂

By: Megan Gordon

Megan Gordon — Tue, 15 Dec 2009 00:00:32 +0000

For some reason, whenever I see trifles I think of Nigella Lawson. Perhaps she’s a big fan…not sure. Regardless, yours looks absolutely lovely. Wondering how it keeps (as it looks rather large)–although that’s often not an issue in our house! Thanks for sharing, Ashley.

By: tara

tara — Sun, 13 Dec 2009 20:10:18 +0000

You’ve got both Sean and me drooling; he adores trifles, while I’m smitten for a tiramisu. This is a beautifully written post Ashley, full of such vivid imagery.

By: nina

nina — Fri, 11 Dec 2009 03:39:28 +0000

That is one super-exquisite dessert!!! I can well imagine the smell of those pears simmering…

By: Laurie

Laurie — Thu, 10 Dec 2009 14:19:33 +0000

The trifle is the most beautiful white on white.

By: Julie

Julie — Thu, 10 Dec 2009 07:10:48 +0000

We actually loved it just as it was. Very sweet.

By: Eyes Bigger

Eyes Bigger — Thu, 10 Dec 2009 07:03:55 +0000

OMG – Gorgeous recipe! This is going on the shortlist for Xmas recipes this year… 🙂 Thank you 🙂

By: Ashley Rodriguez

Ashley Rodriguez — Thu, 10 Dec 2009 05:55:09 +0000

Cathryn – great point. You just made me realize that I did indeed increase the amount of pears. Thanks. I do think the pears are the stars of the show.

By: cathryn

cathryn — Thu, 10 Dec 2009 05:46:54 +0000

I made this last year. I felt like there wasn’t a high enough pear to mousse ratio, but it was all right.

By: Jamie

Jamie — Thu, 10 Dec 2009 05:40:52 +0000

Wow that is truly one stunning trifle and the flavors are amazing! Beautiful!