Autumn Fruits With Cinnamon Custard
"If lady apples and Seckel pears aren't available, don't worry -- this poached fruit dessert works with any fall fruit. Try pears and quince or a mix of cooking apples."
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
6-8
ingredients
- 2⁄3 cup apple cider or 2/3 cup apple juice
- 6 seckel pears (or Forelle pears, quartered lengthwise*)
- 6 lady apples, halved crosswise*
- 3 whole star anise
- 3 tablespoons sugar
-
CINNAMON CUSTARD
- 1 beaten egg
- 2⁄3 cup milk
- 4 teaspoons sugar
- 1⁄2 teaspoon vanilla
- 1 dash ground cinnamon (to taste)
directions
- In a large skillet cook apple cider over low heat just to boiling.
- Carefully add pears, apples, and star anise to the hot liquid.
- Sprinkle sugar over fruit.
- Cook fruit mixture, covered, for 5 minutes or until the fruit is just tender.
- To serve, using a slotted spoon carefully transfer the cooked fruit to individual dessert bowls.
- Discard poaching liquid.
- Drizzle fruit with Cinnamon Custard.
-
CINNAMON CUSTARD:
- In a small, heavy-bottomed saucepan combine 1 beaten egg, 2/3 cup milk, and 4 teaspoons sugar. Cook and stir over medium heat until mixture just coats the back of a spoon; stir in 1/2 teaspoon vanilla and a dash of ground cinnamon. Remove custard from heat. Place saucepan in a bowl of ice water for approximately 10 minutes to stop cooking process. Serve immediately or cover and chill up to 24 hours. Bring just to room temperature to serve.
- *Note: Core fruit, if desired.
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Reviews
-
Very good and healthy dessert. I used some yellow apples and bartlet pears -- 4 apples and 3 pears. I also didn't have any star anise so I subbed some anise seed and 3 whole cloves. For the leftovers I am topping this with plain yogurt for breakfast. Thanks for sharing! -
This was yummy ! Even relatively picky teenagers enjoyed it. Very nice for a cool Aussie evening!
