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.
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Units: US | Metric
- 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
- 1In a large skillet cook apple cider over low heat just to boiling.
- 2Carefully add pears, apples, and star anise to the hot liquid.
- 3Sprinkle sugar over fruit.
- 4Cook fruit mixture, covered, for 5 minutes or until the fruit is just tender.
- 5To serve, using a slotted spoon carefully transfer the cooked fruit to individual dessert bowls.
- 6Discard poaching liquid.
- 7Drizzle fruit with Cinnamon Custard.
- 8CINNAMON CUSTARD:
- 9In 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.
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Nutritional Facts for Autumn Fruits With Cinnamon Custard
Serving Size: 1 (362 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 233.9
- Calories from Fat 20
- Total Fat 2.2 g
- Saturated Fat 0.9 g
- Cholesterol 39.0 mg
- Sodium 28.0 mg
- Total Carbohydrate 55.2 g
- Dietary Fiber 8.4 g
- Sugars 39.8 g
- Protein 2.9 g
The following items or measurements are not included: