This pear and gingersnap trifle is a perfect dessert for Christmas dinner.
For pears, combine ingredients into a heavy skillet and cook over medium heat until pears are cooked through. Transfer to a container and cool in the fridge. Pears can be made up to two days ahead and chill in fridge until ready to assemble.
Pour entire mixture into a heavy saucepan and heat on a low boil until thickened to a pudding-like consistency, stirring constantly. Cool immediately by putting entire saucepan into the bowl of ice water in the sink. Stir to cool faster. Once the pastry cream is cooled, pour it in a bowl with a piece of plastic wrap on the surface of the cream. Chill in the fridge at least 2 hours and up to two days ahead.
Chill in fridge for at least 3 hours and up to overnight.
Start the pears and the pastry cream at least 8 hours (and up to 2 days) before you want to serve this trifle.