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.

Source: Better Homes and Gardens
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Autumn Fruits with Cinnamon Custard

Ingredients

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Directions

Instructions Checklist
  • 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.

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Instructions Checklist
  • 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.

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Core fruit, if desired.

Nutrition Facts (Autumn Fruits with Cinnamon Custard)

188 calories; 2 g total fat; 1 g saturated fat; 38 mg cholesterol; 25 mg sodium. 36 g carbohydrates; 4 g fiber; 3 g protein; 31 RE vitamin a; 8 mg vitamin c; 40 mg calcium; 1 mg iron;

Cinnamon Custard

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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