Gingerbread Trifle

Directions

1. Heat oven to 350 degrees. Butter 9-inch round by 2-inch tall cake pan; line with parchment.
2. Sift together flour, baking soda, salt, 1 tsp. ginger, and 1 tsp. cinnamon in a large bowl, and set aside.
3. Beat 8 Tbsp. butter in electric mixer on medium-high speed till lightened, 3 to 4 min. Scrape down sides of bowl with rubber spatula. Add in 1/2 c. sugar, 1/4 c. at a time; scrape down the sides after each addition. Beat till fluffy, 3 to 4 more min. Add in Large eggs, one at a time, beating 1 minute after each addition. Slowly add in molasses, beating on medium speed, about 10 seconds. Slowly pour in buttermilk; beat to combine.
4. On low speed, slowly add in reserved flour mix in three parts, beating to combine after each addition. Transfer to prepared pan. Bake 35 to 45 min, till cake tester inserted into center comes out clean. Let cold on wire rack. Gingerbread may be made two days ahead or possibly kept frzn for one month.
5. Juice lemon; place juice and both halves in large bowl of cool water. Peel pears one at a time, quarter, core, and cut into 1 to 1 1/2-inch chunks. Transfer to acidulated water.
6. Drain pears; transfer half to 12-inch skillet. Add in 1/2 c. sugar, 2 Tbsp. butter, 1/4 tsp. cinnamon, and 1/4 tsp. ginger. Place over high heat; saute/fry, stirring, till sugar and butter heat and form caramel, 4 to 5 min. Reduce heat to medium-high, cover, and continue cooking 10 more min, stirring occasionally.
7. Transfer pears and liquid to large bowl to cold; repeat with remaining pears, 1/2 c. sugar, 2 Tbsp. butter, 1/4 tsp. grnd ginger, and 1/4 tsp. grnd cinnamon. Let cold completely.
8. Slice gingerbread into three rounds of equal thickness. Cut each round into eight triangles. Line bottom of trifle bowl with eight triangles of gingerbread; trim to fit if needed. Spoon 1 c. Cognac Pastry Cream over gingerbread, followed by 2 c. pears. Repeat process in two groups, layering with remaining gingerbread, cream, and pears.
9. This recipe yields 8 servings.