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1
Cut the ready-made chocolate pound cake into 1-inch cubes.
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2
You should have about 8 cups.
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3
Set aside.
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4
To prepare the custard: In a medium size heavy saucepan, stir the sugar, flour, ground nutmeg and salt.
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5
Gradually stir in the milk, egg yolks and vanilla extract.
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6
Cook over medium heat, stirring constantly until thickened and bubbly.
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7
Cook and stir for 2 minutes more.
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8
Remove from heat.
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9
Pour into a bowl.
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10
Cover surface with plastic wrap and refrigerate for 4-6 hours.
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11
To prepare the pears: Stir the wine, 1/3 cup sugar, lemon peel, ground nutmeg, and ground cinnamon in large skillet.
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12
Cook over low heat, stirring constantly to dissolve the sugar.
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13
Bring to a boil.
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14
Reduce the heat to medium-low.
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15
Simmer uncovered for 10 minutes or until reduced by half.
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16
Add the sliced pear wedges to wine mixture, stir gently to coat.
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17
Bring to a boil.
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18
Reduce the heat to medium-low and cover.
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19
Simmer for 3-5 minutes, stirring occasionally until the pears are tender.
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20
Remove the pears from the skillet with slotted spoon and discard any cooking liguid.
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21
Cover and refrigerate the pears for 4-24 hours.
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22
Putting the trifle together: Place half of the chocolate pound cake cubes in the bottom of glass trifle bowl.
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23
Pour half of the cooled custard sauce over the cake and half of the spiced pears over the custard.
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24
Repeat layering the trifle with remaining chocolate pound cake cubes, custard sauce and pears.
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25
Cover and refrigerate for 4-6 hours.
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26
Right before you are ready to serve the trifle, remove from refrigerator, and garnish top of trifle with whipped cream, grated chocolate, and maraschino or candied cherries.
