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 even a mix of cooking apples.

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  • Makes: 6 servings
  • Start to Finish: 30 mins
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Autumn Fruits with Cinnamon Custard
Ingredients
2/3
cup white vermouth, apple cider, or apple juice
6
Seckel or Forelle pears, quartered lengthwise*
6
lady apples, halved crosswise*
3
whole star anise
3
tablespoons sugar
1
recipe Cinnamon Custard
Directions
  1. In a large skillet cook vermouth or 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.
  2. To serve, using a slotted spoon carefully transfer the cooked fruit to individual dessert bowls. Discard poaching liquid. Drizzle fruit with Cinnamon Custard. Makes 6 servings.
From the Test Kitchen
*

Core fruit, if desired.

Cinnamon Custard
Ingredients
1
beaten egg
2/3
cup milk
4
teaspoons sugar
1/2
teaspoon vanilla
 
Dash ground cinnamon
 
Ice water
Directions
  1. 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.
Nutrition Facts (Autumn Fruits with Cinnamon Custard)
    Per serving:
  • 188 kcal cal.,
  • 2 g fat
  • (1 g sat. fat,
  • 38 mg chol.,
  • 25 mg sodium,
  • 36 g carb.,
  • 4 g fiber,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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