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Ingredients

• 2 large eggs
• 1/2 cup sugar
• 6 tablespoons cornstarch
• 1/4 teaspoon salt
• 3 1/2 cups low-fat milk, divided
• 2 teaspoons vanilla extract
• 8 firm, ripe Bosc pears (about 3 1/4 pounds), peeled and diced
• 2 tablespoons sugar
• 2 tablespoons lemon juice
• 1/4 cup sliced almonds (optional)
• 3/4 cup apricot fruit spread or preserves
• 3 3-ounce packages ladyfingers (see Note)
• 4 tablespoons amaretto, divided (see Tip)
• 1 pint raspberries, rinsed
• 1 3/4 cups Vanilla Cream (recipe follows) or "lite" frozen whipped topping, thawed (optional)

Description

Roasted Pear Trifle - The Huffington Post

Kitchen Daily