pat's Recipe

Brandied Fruit Trifle

Category: Trifles

1 8oz can pear qtrs, cut in half
1 1/2 cup fruit in brandy/liqueur
1 Tbsp cornstarch
3 cups pound cake, cut into 1/2-inch cubes
1 4-oz whipped topping
raspberry jelly

Drain pears, reserving 1/4 cup syrup. Halve, pit and quarter the large brandied fruit, if necessary. Measure 1/3 cup liquid with fruit. In saucepan, combine reserved pear liquid, pears and brandied fruit with sauce. Combine cornstarch and 1 Tbsp water; add to saucepan. Cook till bubbly; cook 2 minutes. Cover; cool.

In individual dishes, layer half the cake cubes, half the fruit mixture and half the topping. Repeat layers once. Drizzle with melted raspberry jelly if desired