Autumn Fruits With Cinnamon Custard

Total Time
Prep 15 mins
Cook 15 mins

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.

Ingredients Nutrition


  1. In a large skillet cook apple cider over low heat just to boiling.
  2. Carefully add pears, apples, and star anise to the hot liquid.
  3. Sprinkle sugar over fruit.
  4. Cook fruit mixture, covered, for 5 minutes or until the fruit is just tender.
  5. To serve, using a slotted spoon carefully transfer the cooked fruit to individual dessert bowls.
  6. Discard poaching liquid.
  7. Drizzle fruit with Cinnamon Custard.
  9. 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.
  10. *Note: Core fruit, if desired.
Most Helpful

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!

ellie_ September 27, 2009

This was yummy ! Even relatively picky teenagers enjoyed it. Very nice for a cool Aussie evening!

NovaM December 11, 2007