1. In a large skillet melt butter over medium-high heat. Add pears and cook until very slightly softened and just beginning to brown at the edges, no more than 5 minutes. Add sugar, cinnamon, and 1/2 tsp. of the nutmeg and continue to cook, stirring often, until sugar is absorbed, about 2 more minutes. Transfer to a bowl and refrigerate until cold.
2. Prepare a double boiler, or a metal bowl or saucepan that will rest on top of a bottom saucepan. Fill bottom pan with about 1 inch of water (water should not touch the top pan). Heat the water over medium-low heat so that it is barely simmering. Combine brandy, egg yolks, and sugar in the top bowl or pan. Whisk constantly 5 to 6 minutes, or until the mixture turns light and thick and holds its shape. Transfer mixture to a new bowl and whisk for 3 to 4 minutes longer, or until the mixture is cool to the touch. Add 1/4 tsp. nutmeg and stir to combine.
3. In a large bowl, use an electric mixer on medium speed to whip the cream to stiff peaks, 3 to 5 minutes. Add half the cream to the egg yolk mixture and fold gently to combine. Add remaining cream and continue to fold until mixture is uniform in color and no streaks remain.
4. Assemble the trifle. In a decorative glass bowl, layer one-third of the eggnog cream on the bottom. Top with half the ladyfingers in an even layer. Strain the pears, discarding the liquid or reserving it for another use, then place half the pears on the ladyfingers. Repeat with half the remaining eggnog cream,then the remaining ladyfingers (making an even layer), then the remaining pears. Top with remaining eggnog cream and smooth the surface. Refrigerate at least 2 hours be- fore serving. Just before serving, garnish with remaining 1/4 tsp. of nutmeg and thin pear slices, if desired. To serve, spoon into bowls.
Source: Hannaford fresh Magazine, November - December 2010