Autumn Trifle with Roasted Apples, Pears, and Pumpkin-Caramel Sauce

Ingredients

  • 6 large egg yolks
  • 2 cups whole milk
  • 3/4 cup sugar
  • 1/2 cup cake flour
  • 2 teaspoons vanilla extract
  • 1 1/2 teaspoons ground cinnamon
  • 2 tablespoons unsalted butter

  • Pumpkin-Caramel Sauce
    • 1/4 cup (1/2 stick) unsalted butter
    • 1/2 cup sugar
    • 1 cup heavy whipping cream
    • 1/2 cup canned pure pumpkin

    Roasted Fruit
    • 3 large Fuji apples, peeled, cored, cut into 1/2-inch cubes (about 4 cups)
    • 3 Bosc pears, peeled, cored, cut into 1/2-inch cubes (about 3 cups)
    • 2 tablespoons fresh lemon juice
    • 2 tablespoons unsalted butter, cut into 1/2-inch cubes

    Assembly
    • 3 1/2 dozen (about) soft ladyfingers
    • 1/3 cup dry Sherry

    • 2 cups chilled whipping cream
    • 2 tablespoons sugar
    • 1 teaspoon vanilla extract
    • 8 1/8-inch-thick slices Bosc pear
    • 1 tablespoon fresh lemon juice

    Description

    A Pastry Bag And Large Rosette Tip Are Optional For The Whipped Cream Topping, Which Can Also Be Spooned Over The Trifle.

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