Categories: Dessert
Ingredients
- 12 ounces pound cake
- 4 cups raspberries
- 4 cups water
- 1 split vanilla bean
- 3/4 cup ruby port wine
- 2 cups cool whip
- 1 cup honey
- 4 firm pears
Directions
-
Bring honey, water, and vanilla bean to a boil.
-
Cook until honey is completely dissolved.
-
Add pear halves to mixture.
-
Reduce heat and simmer for 12 minutes.
-
Remove pears from mixture.
-
Slice pears into 1/2" thick slices.
-
Drizzle bread with 1/4 cup of the ruby port wine.
-
Add raspberries to the rest of the ruby port wine.
-
Line the bottom of the triffle dish with the bread.
-
Cover with 1/3 of the slice pears.
-
Then 1/3 of the raspberries.
-
Followed my the anglaise, or mixture used to cook pears.
-
Repeat until all ingredients are used.