Ingredients

For the Custard: 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 For the Roasted Pears & Trifle: 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 (see recipe link above) Ingredient Note: Ladyfingers can be found in the in-store bakery of most supermarkets.Substitution: Replace amaretto with 4 tablespoons orange juice mixed with 1/4 teaspoon almond extract.

Description

Roasted Pear Trifle, Recipe

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