Instructions

For the pears: Bring wine, sugar, cinnamon, and peppercorns to boil in large pot, stirring occasionally, until sugar dissolves. Reduce heat to low, add pears, and simmer, covered, until pears are nearly tender, about 10 minutes. Remove from heat and let cool to room temperature, about 30 minutes. Refrigerate until chilled, at least 2 hours or up to 3 days. Using slotted spoon, remove pears from liquid and slice thinly crosswise; discard liquid (or reserve for another use). Reserve one 5-slice section from large part of each pear and cut remaining pear into ½-inch pieces.
For the cake: Slice gingerbread into ½-inch-thick pieces. Cut each piece in half horizontally. Reserve top halves for decorating and cut remaining scraps into ½-inch chunks.
To assemble: Place reserved pear slices on clean surface and press gently with palm of hand to spread pears into fan shape. Following photos 1 and 2 on page 31, arrange reserved cake halves and pear fans around base of 3-quart trifle dish. Place single layer of gingerbread scraps in center of dish and top with single layer of chopped pear pieces. Spread 1½ cups custard over pear pieces. Repeat layering once more, then top with final layer of gingerbread halves, pear fans, gingerbread scraps, and pear pieces. Spoon whipped cream over trifle. Serve. (Trifle can be refrigerated for 6 hours.)