Name: Roasted Pear and Amaretto Trifle
Yield: Makes 8 Servings
Ingredients: 1 1/2 cups heavy whipping cream; 1 1/4 cups whole milk; 1 1/4 cups sugar; 4 large egg yolks; 1/2 cup all purpose flour; 2 tablespoons amaretto or other almond liqueur; 2 teaspoons vanilla extract; Pinch of salt; 8 firm but ripe Bosc pears (about 3 1/4 pounds), peeled, halved lengthwise, cored; 1/3 cup sugar; 2 tablespoons fresh lemon juice; 56 (about) day-old soft ladyfingers (from about three 3-ounce packages); 1 1/2 cups coarsely crushed amaretti cookies (Italian macaroons)* or almond macaroons (about 4 ounces); 3/4 cup apricot fruit spread (100% spreadable fruit) or apricot preserves; 4 tablespoons brandy; 4 tablespoons amaretto or other almond liqueur; 2 cups chilled whipping cream; 1/4 cup powdered sugar; 1 tablespoon vanilla extract; 1/4 cup sliced almonds, toasted; Fresh mint sprigs (optional)

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