madeleine

Poached Pear Trifles

Poached Pear Trifles with wine pears, cranberries, pomegranate, Donsuemor madeleines and a creamy whipped filling. These trifles are sweet and tangy and boozy all at the same time. First up are red wine and cinnamon poached pears and cranberries that are cooked until soft. These are layered with a cream cheese or mascarpone whipped filling scented with orange zest, French madeleines, and more fresh fruit! Make these treats for a fancy holiday gathering. You can make large trifles or smaller individual ones. Recipe on thewoodandspoon.com by Kate Wood

I’m slowly learning that parenting is approximately 20% trickery. Whether it be with potty training, getting dressed for school, or even coercing them into (or out of) the bath, I often find myself leaning on trickery to get my kids to do what I want them to do. Awesome parenting, right?

Tricking Your Kids to Eat

Take for instance eating new foods. The current battle royale in our home is convincing my kids that they will like a food they’ve never tried before. Now don’t be fooled into thinking this issue lies specifically with fruits, vegetable, or other decidedly “healthy” foods. No, it seems that when my children come under the notion that they will not like a food they will simply refuse to eat it, often with little reason at all. This morning, Aimee decided she didn’t want bagels with cream cheese and jam. Yes, you read right- bagels.  She took one look at it and had a near meltdown. Did I know she would like the bagel? Yes. Was I sure it would take only one bite for her to fall in love with those chewy rounds of bread? For sure. But you try convincing a strong-willed 4-year-old of that. Impossible.

Poached Pear Trifles with wine pears, cranberries, pomegranate, Donsuemor madeleines and a creamy whipped filling. These trifles are sweet and tangy and boozy all at the same time. First up are red wine and cinnamon poached pears and cranberries that are cooked until soft. These are layered with a cream cheese or mascarpone whipped filling scented with orange zest, French madeleines, and more fresh fruit! Make these treats for a fancy holiday gathering. You can make large trifles or smaller individual ones. Recipe on thewoodandspoon.com by Kate Wood

In some respect, I understand. I have tricked them into eating out of the ordinary dishes before. There was the sushi incident of 2015 and that one time I tried to pass off spaghetti squash as actual noodles. No amount of butter can turn cauliflower into real mashed potatoes, and I know my kids don’t believe me when I tell them their plain Greek yogurt is the same thing their friends eat out of plastic tubes at school. So in a way, experience has taught them they can’t take me at my word. Again, awesome parenting, right?

Poached Pear Trifles with wine pears, cranberries, pomegranate, Donsuemor madeleines and a creamy whipped filling. These trifles are sweet and tangy and boozy all at the same time. First up are red wine and cinnamon poached pears and cranberries that are cooked until soft. These are layered with a cream cheese or mascarpone whipped filling scented with orange zest, French madeleines, and more fresh fruit! Make these treats for a fancy holiday gathering. You can make large trifles or smaller individual ones. Recipe on thewoodandspoon.com by Kate Wood

If we’re being completely transparent, there’s a lot of foods I simply won’t spring for either. The best example I can come up with right now is when people try to pass off non-dessert items as dessert. Like, a cheese plate? Not dessert. Diet wafers? I’d rather not. When I indulge in dessert I really want it to satisfy my sweet tooth in a special and indulgent way, so even things like fruit, for me, don’t work as a dessert. That is, until these poached pear trifles.

Poached Pear Trifles

A pear, on it’s own, wouldn’t really send me over the edge into dessert bliss. But what if that pear had been poached in cinnamon and red wine? What if they were layered with perfect, buttery French madeleines and a creamy whipped filling? What if the whole thing was topped with sugary-spiced nuts? TOTALLY DESSERT.

Poached Pear Trifles with wine pears, cranberries, pomegranate, Donsuemor madeleines and a creamy whipped filling. These trifles are sweet and tangy and boozy all at the same time. First up are red wine and cinnamon poached pears and cranberries that are cooked until soft. These are layered with a cream cheese or mascarpone whipped filling scented with orange zest, French madeleines, and more fresh fruit! Make these treats for a fancy holiday gathering. You can make large trifles or smaller individual ones. Recipe on thewoodandspoon.com by Kate Wood

Donsuemor

I’m sharing today’s recipe for these poached pear trifled with Donsuemor, the makers of the most delicious French madeleines. Made with the very best ingredients and no preservatives or artificial coloring, Donsuemor’s madeleines are dessert all on their own but extra-special when layered in a festive holiday dish like this. Although I ordered online, you can pick these little guys up at Costco and the rest of your desserts are history! You can use them in place of lady fingers in tiramisu, serve them alongside bowls of homemade ice cream, or even dip them in melted chocolate and crushed candies for a semi-homemade treat. I love from-scratch desserts as much as the next person, but in a treat like these poached pear trifles, it’s worth relying on a trustworthy brand to do some legwork for you.

Poached Pear Trifles with wine pears, cranberries, pomegranate, Donsuemor madeleines and a creamy whipped filling. These trifles are sweet and tangy and boozy all at the same time. First up are red wine and cinnamon poached pears and cranberries that are cooked until soft. These are layered with a cream cheese or mascarpone whipped filling scented with orange zest, French madeleines, and more fresh fruit! Make these treats for a fancy holiday gathering. You can make large trifles or smaller individual ones. Recipe on thewoodandspoon.com by Kate Wood

Making the Trifles

To make these poached pear trifles we start with the pears. Peeled and quartered pears are cooked in a red wine, sugar, and cinnamon mixture until the pears are soft to a fork. Throw in a handful of fresh cranberries to cook until soft and then remove the fruit to cool. Let the wine mixture continue to cook until slightly reduced and thickened. In the meantime you can prep the filling! I’ve made this filling both with mascarpone and cream cheese, so you can use whichever you prefer. Mascarpone cheese definitely changes the texture of the filling in a way that I didn’t prefer as much as the cream cheese, but you can make that choice for yourself. Simply whip with heavy cream until the mixture is lightly fluffed. Orange zest is added for just a smidge of flavor too.

Poached Pear Trifles with wine pears, cranberries, pomegranate, Donsuemor madeleines and a creamy whipped filling. These trifles are sweet and tangy and boozy all at the same time. First up are red wine and cinnamon poached pears and cranberries that are cooked until soft. These are layered with a cream cheese or mascarpone whipped filling scented with orange zest, French madeleines, and more fresh fruit! Make these treats for a fancy holiday gathering. You can make large trifles or smaller individual ones. Recipe on thewoodandspoon.com by Kate Wood

Both the pears and the cream can be made slightly in advance and layered in with the madeleines just before serving. Add some wine syrup to the bottom of a glass with some of the fruit, top with a madeleine and cream, and then repeat the process again. I finished the dish off with fresh pomegranate and candied nuts, but this is entirely optional. These poached pear trifles just scream FANCY and are perfect for this holiday time of year. I hope you’ll give them a try in the coming weeks and check out Donsuemor’s site for more info on these yummy little bites.

Wish me luck in the “tricking your toddler” department. So far I’m losing that battle, but I think there’s still plenty of hope. Happy Friday to you all and happy baking!

Poached Pear Trifles with wine pears, cranberries, pomegranate, Donsuemor madeleines and a creamy whipped filling. These trifles are sweet and tangy and boozy all at the same time. First up are red wine and cinnamon poached pears and cranberries that are cooked until soft. These are layered with a cream cheese or mascarpone whipped filling scented with orange zest, French madeleines, and more fresh fruit! Make these treats for a fancy holiday gathering. You can make large trifles or smaller individual ones. Recipe on thewoodandspoon.com by Kate Wood

This post is sponsored by Donsuemor. Thank you for supporting brands that make Wood and Spoon possible.

If you like these poached pear trifles you should check out:

Cookie Butter Pretzel Mousse

Peppermint Bark Icebox Cake

Strawberry Pretzel Tart

Strawberry Shortcakes

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Poached Pear Trifles

These poached pear trifles feature red-wine soaked fruit, a fluffy and tangy whipped filling, and buttery homemade madeleines. Adapt the recipe to make anywhere from 4 to 8 servings!

  • Author: Kate Wood
  • Prep Time: 60
  • Total Time: 90
  • Yield: 8

Ingredients

For the pears:

  • 1 bottle mild red wine (I used a red table blend)
  • ¾ cup sugar
  • 21/2 pounds of pears (I used Barletts), peeled, cored, and quartered
  • 1 cinnamon stick
  • ¾ cup fresh cranberries (optional)

For the cream:

  • 8 ounces cream cheese, at room temperature
  • ¼ cup sugar
  • 1 cup heavy whipping cream
  • 2 teaspoons orange zest
  • 1 teaspoon vanilla

Additional items:

  • 6 French Madeleines (I use Donsuemor)
  • ½ cup pomegranate seeds
  • Candied walnuts, pecans, or almonds, if desired

Instructions

To prepare the pears:

  1. Combine the wine and sugar in a large saucepan over medium heat, and, while stirring, allow the sugar to dissolve into the wine. Once dissolved, add the pears and cinnamon stick and simmer over medium-low heat for 25-30 minutes until soft to a fork. Time will differ depending on the ripeness of your fruit. Once done, carefully remove the fruit and continue cooking the wine to reduce it another 30 minutes. If you wish to use cranberries, add them in the last 5-10 minutes of cooking. The berries will burst and lose their shape the longer they cook, so I recommend only cooking up to 10 minutes. Allow the mixture to cool if you’re making in advance, otherwise allow it to cool to taste.

To prepare the cream:

  1. Cream the cream cheese and sugar on medium speed in a large bowl until combined. Add the heavy whipping cream and beat on medium speed until thick enough to hold its shape. Add in the orange zest and vanilla and mix just to combine. Set aside in fridge until you’re ready to assemble your trifles.

To assemble the trifles:

  1. Determine if you’d like to make 8 smaller (Weck Jar Sized) or 4 larger (as in the glasses shown here) trifles. If your pear mixture has been chilled, feel free to rewarm to a comfortable temperature briefly. Cut the pears into large chunks if you wish the trifles to be eaten easily with a spoon and stir them in with the cranberries and wine. Spoon a small layer of this mixture into the bottom of each dish and dollop a layer of cream on top of that. Pinch off a few pieces of madeleine to place on top of the cream and repeat the layering of the wine and pears with the cream once more. Finish each trifle with a half of a madeleine coming out of the trifle and garnish with pomegranate seeds, nuts, and additional cranberries and pears, if desired. Serve immediately. If you wish to make these ahead you can serve them cold.

Notes

  • You can use mascarpone cheese in place of the cream cheese although the texture will change.

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Brown Butter Bourbon Madeleines with Dark Chocolate Ganache and Pecans

Brown Butter Bourbon Madeleines with Dark Chocolate Ganache and Pecans. These are buttery French cookies filled with booze, butter, and topped with decadent rich bourbon ganache. Each little treat is fluffy, like a cake meets cookie and it topped with yummy toppings. These make terrific fall treats for cocktail parties or gifts. These traditional bakes are sweet and elegant and a fun treat to learn how to make! Learn more on thewoodandspoon.com by Kate Wood!

It’s no surprise that I like desserts.

I like cakes with buttery icing and cookies that leave your fingers gooey with chocolate. I’m partial to golden-crusted pies with sweet, bubbling insides. I like drippy ice cream cones, eating dough off the beaters, and pastries that leave flakes all over the kitchen, but there’s still one thing that’s sweeter than all of the treats in the world.

Brown Butter Bourbon Madeleines with Dark Chocolate Ganache and Pecans. These are buttery French cookies filled with booze, butter, and topped with decadent rich bourbon ganache. Each little treat is fluffy, like a cake meets cookie and it topped with yummy toppings. These make terrific fall treats for cocktail parties or gifts. These traditional bakes are sweet and elegant and a fun treat to learn how to make! Learn more on thewoodandspoon.com by Kate Wood!

In my world, it’s seeing little eyes peer over the edge of the counter. It’s the little hands that paw at the back of my apron, begging for a handful of marshmallows or chocolate chips. It’s kissing pairs of  cinnamon sugar coated lips and the look of joyful surprise on those faces when they come home to the smell of fresh baked cookies or loaves of bread.

Just like with anything else we might partake in, the food we make in our kitchens is only as special as the people we’re sharing it with. So if you needed a reminder today to bake something on behalf of your neighbor or your boyfriend or your Nana who lives 300 miles away, this is it. Bake for other people- it tastes better that way.

Brown Butter Bourbon Madeleines

These little brown butter bourbon madeleines are the cutest. They’re rich and satisfying despite being only a bite or two, and every single morsel is loaded with flavor- first butter and then bourbon, followed by rich chocolate and pecans. These treats are entirely decadent to enjoy, plus just look at them. They’re adorable. Who wouldn’t want to dive into these?

Brown Butter Bourbon Madeleines with Dark Chocolate Ganache and Pecans. These are buttery French cookies filled with booze, butter, and topped with decadent rich bourbon ganache. Each little treat is fluffy, like a cake meets cookie and it topped with yummy toppings. These make terrific fall treats for cocktail parties or gifts. These traditional bakes are sweet and elegant and a fun treat to learn how to make! Learn more on thewoodandspoon.com by Kate Wood!

Truthfully, I’ve not made a ton of madeleines before these brown butter bourbon madeleines. I only invested in a pan (this one!) about a year ago and have since dabbled with recipes and how-to’s that I’ve found on the internet. My first few attempts were good, but what made me settle on these brown butter bourbon madeleines is that every single flavor here is elevated in a really special way. Madeleines are already known for their buttery flavor, and here, the brown butter is the star. We add bourbon for a subtle warmth and caramel flavor, and then we dip the whole thing in a bourbon ganache that is ultra boozy and screams “CHOCOLATE!” Pecans seemed like a natural fit here too, so I thought, “Why not?”

Brown Butter Bourbon Madeleines with Dark Chocolate Ganache and Pecans. These are buttery French cookies filled with booze, butter, and topped with decadent rich bourbon ganache. Each little treat is fluffy, like a cake meets cookie and it topped with yummy toppings. These make terrific fall treats for cocktail parties or gifts. These traditional bakes are sweet and elegant and a fun treat to learn how to make! Learn more on thewoodandspoon.com by Kate Wood!

Making the Madeleines

If you’ve never made madeleines before, here’s a few ins and outs you’ll want to take note of:

First, a madeleine pan is kinda essential, but not a deal breaker. Yes, I hear you, you don’t want another random pan that only suits one purpose. I get it. Feel free to try this exact recipe in a mini muffin tin. You’ll miss out on the pretty shell shape, but I’ve tried it and they still make for a yummy treat.

Second, resting your batter here serves a purpose but we can work around it. Allowing the batter to chill in the fridge for a few hours helps to ensure your madeleines puff and rise to create that signature hump in the middle (click here for more on that), but you can totally skip that too if you’d prefer. They’ll still puff up some. Third: madeleines are loaded with butter and are best eaten the day they’re prepared. They’ll still taste delicious on day two, but they’re really meant to be enjoyed nearly fresh from the oven. Not that they’d stick around that long anyways.

Brown Butter Bourbon Madeleines with Dark Chocolate Ganache and Pecans. These are buttery French cookies filled with booze, butter, and topped with decadent rich bourbon ganache. Each little treat is fluffy, like a cake meets cookie and it topped with yummy toppings. These make terrific fall treats for cocktail parties or gifts. These traditional bakes are sweet and elegant and a fun treat to learn how to make! Learn more on thewoodandspoon.com by Kate Wood!

If you’re a little unsure on browning butter, don’t worry- I’ve got you covered with a tutorial here. Not sure about ganache? Got you covered on that too. The ganache on these brown butter bourbon madeleines isn’t 100% necessary, but I think that added element contributes loads of flavor and makes these little guys over the top. If you’d rather keep them plain Jane, a simple sprinkle of confectioner’s sugar would do nicely too. Your choice.

Give these brown butter bourbon madeleines a try and let me know what you think! Have a great Tuesday and cheers to you!

If you like these brown butter bourbon madeleines you should try:

Derby Pie Cookies

Pecan Toffee Blondies

Derby Pie Bars

Candied Walnut Chocolate Chip Cookies

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Brown Butter Bourbon Madeleines with Dark Chocolate Ganache and Pecans

These brown butter bourbon madeleines are rich and buttery with a dark chocolate bourbon ganache and a sprinkle of toasted pecans.

  • Author: Kate
  • Prep Time: 30
  • Cook Time: 20
  • Total Time: 50 minutes
  • Yield: 18
  • Category: Dessert

Ingredients

For the madeleines:

  • 7 tablespoons (100 gm) unsalted butter, plus more for buttering the pan
  • 2 large eggs
  • 1/3 cup (70 gm) sugar
  • 11/2 tablespoons bourbon
  • ½ teaspoon vanilla extract
  • ½ cup (70 gm) all-purpose flour
  • ¼ teaspoon salt

For the topping:

  • ½ cup (120 gm) heavy whipping cream
  • 4 ounces chopped dark chocolate (I use 60-70% cocoa baking bars)
  • 1 tablespoon bourbon
  • ½ cup (55 gm) finely chopped toasted pecans

Instructions

To make the madeleines:

  1. Place the butter in a small saucepan over medium heat and brown it. Allow the butter to melt completely and the continue cooking, stirring the whole time, until golden flecks appear at the bottom of the pan and the mixture begins to smell warm and nutty. Do not burn the butter. Remove the mixture from heat and pour immediately into a small bowl.
  2. In a large bowl, beat together the eggs and sugar until pale and slightly thickened, about 2-3 minutes. Add the bourbon and vanilla extract and stir to combine. Add the flour and salt and fold to combine. Add the browned butter and fold the mixture just until combined. Cover the bowl and place it in the fridge to chill for 2 hours or overnight.
  3. When ready to make, preheat the oven to 375 degrees and melt 2 tablespoons of butter to liberally grease a madeleine pan. Spoon 1 tablespoons of batter into each madeleine pan and then bake in the preheated oven for about 13 minutes, or until the tops are puffed and the edges and bottom of each madeleine is golden. Remove from the oven and set aside to cool while you make your ganache.

To finish your madeleines:

  1. Warm the heavy whipping cream over the stove or in the microwave just until it’s about to boil. Remove from heat and then pour over the dark chocolate in a medium-sized bowl. Allow it to rest for 3-4 minutes. Whisk the warm cream and chocolate together until smooth. If small chunks of chocolate remain, place back in the microwave for 20 second increments until it is smooth. Stir in the bourbon.
  2. Dip each madeleine in the ganache and then sprinkle with/dip in pecans. Set the madeleines aside on a sheet of parchment or wax paper to set. Madeleines are best eaten the day they are prepared but can be saved overnight if needed.

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