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Ingredients:
For the fruit compote:
2/3
cup dried Black Mission figs (about 4 ounces), stemmed and cut in half
2/3
cup dried pears or apricots (about 4 ounces), cut into 1-inch pieces
cups apple cider
1
cup orange juice
Peel of 1 orange, removed with vegetable peeler
1
cinnamon stick
To assemble triffle:
6
(1-inch) slices pound cake, cut into 1-inch cubes
3
cups Häagen-Dazs® Crème Brulée ice cream
1/3
cup toasted sliced almonds*
1/3
cup pomegranate seeds or diced glacé cherries
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Preparation:
1. To make fruit compote: In saucepan over medium heat, bring all ingredients to simmer. Cover and simmer over low heat about 20 minutes or until fruit is tender. Uncover and simmer about 5 minutes or until liquid makes a light syrup. Remove peel and cinnamon. Refrigerate compote, covered; bring to room temperature before using.
2. To assemble triffle: Divide cake equally between 6 individual glass bowls; top each portion of cake with 1/3 cup fruit compote, including some of the syrup, and 1/2 cup ice cream distributed over cake layer in small scoops. Garnish with almonds and pomegranate seeds. Serve immediately.
6 servings
Prep time: 15 minutes
Cook time: 25 minutes
TIP:
*To toast almonds, spread on baking sheet and toast in 325 F oven 10 minutes or until light brown.
view nutrition facts
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