Serves 6-8

Pears

300ml water

125g caster sugar

1 vanilla pod, slit, or 1 tsp vanilla extract

2 Comice pears

4 tbsp Armagnac

Trifle

100g amaretti

1 x 435g tin unsweetened chestnut purée

3 medium organic eggs, separated

50g caster sugar

150g trifle sponges

Cocoa for dusting

Marrons glacé or crystallised ginger

To poach the pears, place the water, sugar and vanilla pod or extract in a small saucepan and bring to the boil, stirring until the sugar dissolves. Peel and halve the pears, submerge them, cut side up, in the syrup. Cover with a circle of baking paper and poach over a low heat until they are tender.

Cool them in the syrup, then remove and drain thoroughly on a double layer of kitchen paper. Quarter, core and finely slice. Mix 5 tbsp of the syrup with the armagnac. Break the amaretti into a shallow bowl and pour half this solution over them.

To prepare the chestnut cream, whizz the chestnut purée in a food processor until smooth and creamy, then incorporate the egg yolks. Transfer to a large bowl. In another bowl, whisk the egg whites until they hold their shape, then gradually sprinkle over the sugar, whisking well with each addition until you have a glossy meringue. Fold this into the chestnut purée in three goes.

To assemble the trifle, smear a spoon of the chestnut cream over the base of a 20cm bowl, 9cm deep. Lay the trifle sponges on the base, cutting them to fit, and sprinkle over the remaining brandied syrup. Smooth over half the chestnut purée.

Scatter in the amaretti, leaving behind any syrup they haven't absorbed, then the pears and the remaining chestnut purée.

Cover and chill the trifle for at least two hours, though it is best eaten the day it is made. Before serving, dust with cocoa and decorate with the marrons glacé or crystallised stem ginger.

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