Roasted Pear Trifle

Custard

• 1

  Whisk eggs, 1/2 cup sugar, cornstarch, salt and 1/2 cup milk in a medium bowl until smooth. Heat the remaining 3 cups milk in a large heavy saucepan over medium heat until steaming.

• 2

  Gradually pour the hot milk into the egg mixture, whisking constantly. Return this mixture to the pan and cook over medium heat, whisking constantly, until the custard bubbles and thickens.

• 3

  Remove from the heat and stir in vanilla. Transfer the custard to a shallow glass dish. Press plastic wrap directed onto the surface and refrigerate until chilled, at least 1 hour or overnight.

Pears

• 1

  Preheat oven to 400 degrees F. Coat a rimmed baking sheet with cooking spray.

• 2

  Toss pears, 2 tbsp sugar and lemon juice in a large bowl. Spread the pears on the prepared baking sheet.

• 3

  Roast the pears until tender and golden brown in spots, turning occasionally, 45 to 50 minutes.

Trifle

• 1

  Melt apricot preserves in a small saucepan over low heat. Arrange 14 to 15 ladyfingers in the bottom of a trifle bowl (8 inch diameter), trimming them if necessary to fit tightly.

• 2

  Drizzle 1 tbsp amaretto over the ladyfingers and dot with 3 tbsp of preserves. Top with 1/3 of the roasted pears and scant 1/2 cup raspberries. Spread 3/4 cup custard over. Repeat layering 2 more times with ladyfingers, amaretto, preserves, fruit and custard. Top with 13 to 15 ladyfingers; drizzle with remaining amaretto. Spread remaining custard over the top. Cover and refrigerate until cold, at least 1 hour.

• 3

  Shortly before serving, spread whipped topping on top of the trifle, if desired and garnish with toasted almonds and the remaining raspberries.