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Autumn Fruits with Cinnamon Custard

Makes: 6 servings
Start to Finish 30 mins
Autumn Fruits with Cinnamon Custard
  • 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

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
  • 1  beaten egg
  • 2/3  cup  milk
  • 4  teaspoons  sugar
  • 1/2  teaspoon  vanilla
  •  Dash ground cinnamon
  •  Ice water

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)
  • Servings Per Recipe 6,
  • cal. (kcal) 188,
  • Fat, total (g) 2,
  • chol. (mg) 38,
  • sat. fat (g) 1,
  • carb. (g) 36,
  • fiber (g) 4,
  • pro. (g) 3,
  • vit. A (RE) 31,
  • vit. C (mg) 8,
  • sodium (mg) 25,
  • calcium (mg) 40,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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