cynupstateny
Well-known member
posted a while ago. Thought I'd make it for Thanksgiving but can't find it.
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ISO: ISO Charlie: I'm looking for the recipe for the autumn fruit trifle that (Ithink it was) you
- Thread starter cynupstateny
- Start date
In Search Of:
Is this the one Cyn REC: Autumn Trifle with Roasted Apples, Pears & Pumpkin-Caramel Sauce...
AUTUMN TRIFLE WITH ROASTED APPLES, PEARS, AND PUMPKIN-CARAMEL SAUCE
Serving Size : 12
Cinnamon pastry cream:
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 unsalted butter -- (1/2 stick)
1/2 cup sugar
1 cup heavy whipping cream
1/2 cup canned 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 soft ladyfingers -- (about)
1/3 cup dry Sherry
2 cups whipping cream -- chilled
2 tablespoons sugar
1 teaspoon vanilla extract
8 1/8-inch-thick slices Bosc pear
1 tablespoon fresh lemon juice
For cinnamon pastry cream:
Whisk yolks and 1/2 cup milk in large bowl. Add sugar, flour, vanilla, and cinnamon. Whisk until sugar dissolves. Bring 1 1/2 cups milk to simmer in heavy medium saucepan over medium heat. Gradually whisk milk into yolk mixture. Return mixture to same saucepan. Cook until custard thickens and boils, stirring constantly, about 2 minutes. Transfer to medium bowl. Add butter and stir until melted. Press plastic wrap directly onto surface. Chill until cold, about 2 hours. (Can be made 2 days ahead. Keep chilled.)
For pumpkin-caramel sauce:
Melt butter in heavy small saucepan over medium heat. Add sugar and cook until mixture is deep amber, stirring constantly, about 8 minutes (mixture will be grainy). Reduce heat to medium-low. Add cream (mixture will bubble). Stir until caramel bits dissolve, about 2 minutes. Add pumpkin; stir until heated. Refrigerate until cold, about 2 hours. (Can be made 2 days ahead. Cover and keep refrigerated.)
For roasted fruit:
Preheat oven to 400°F. Mix apples, pears, and lemon juice in large bowl. Place butter on rimmed baking sheet. Heat in oven until butter melts and begins to brown, about 5 minutes. Add fruit to baking sheet and toss with butter. Roast until fruit is soft and golden, turning with metal spatula every 15 minutes, about 1 hour. Cool fruit on sheet.
For assembly:
Place ladyfingers, flat side up, on baking sheet. Brush with Sherry. Line bottom of 2- or 3-quart glass trifle dish with single layer of ladyfingers, Sherry side up. Line bottom edge with 1 row of ladyfingers, Sherry side in, pressing gently against dish. Spoon half of pastry cream into lined dish; smooth top. Cover with half of fruit. Drizzle 1/2 cup caramel sauce over. Line edge of dish with second row of ladyfingers, Sherry side in. Cover fruit with single layer of ladyfingers. Spoon remaining pastry cream over. Cover with remaining fruit. Drizzle fruit with 1/2 cup caramel sauce. Line edge of dish with third row of ladyfingers, Sherry side in. Chill at least 6 hours. (Can be made 1 day ahead. Keep chilled.)
Whip cream, sugar, and vanilla in bowl until mixture holds peaks. Fill pastry bag fitted with large rosette tip with whipped cream and pipe over trifle (or spoon whipped cream over). (Can be prepared 3 hours ahead; chill.) Drizzle whipped cream with 2 tablespoons caramel sauce. Brush pear slices with lemon juice; arrange decoratively atop whipped cream. Serve, passing remaining caramel sauce separately.
AUTUMN TRIFLE WITH ROASTED APPLES, PEARS, AND PUMPKIN-CARAMEL SAUCE
Serving Size : 12
Cinnamon pastry cream:
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 unsalted butter -- (1/2 stick)
1/2 cup sugar
1 cup heavy whipping cream
1/2 cup canned 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 soft ladyfingers -- (about)
1/3 cup dry Sherry
2 cups whipping cream -- chilled
2 tablespoons sugar
1 teaspoon vanilla extract
8 1/8-inch-thick slices Bosc pear
1 tablespoon fresh lemon juice
For cinnamon pastry cream:
Whisk yolks and 1/2 cup milk in large bowl. Add sugar, flour, vanilla, and cinnamon. Whisk until sugar dissolves. Bring 1 1/2 cups milk to simmer in heavy medium saucepan over medium heat. Gradually whisk milk into yolk mixture. Return mixture to same saucepan. Cook until custard thickens and boils, stirring constantly, about 2 minutes. Transfer to medium bowl. Add butter and stir until melted. Press plastic wrap directly onto surface. Chill until cold, about 2 hours. (Can be made 2 days ahead. Keep chilled.)
For pumpkin-caramel sauce:
Melt butter in heavy small saucepan over medium heat. Add sugar and cook until mixture is deep amber, stirring constantly, about 8 minutes (mixture will be grainy). Reduce heat to medium-low. Add cream (mixture will bubble). Stir until caramel bits dissolve, about 2 minutes. Add pumpkin; stir until heated. Refrigerate until cold, about 2 hours. (Can be made 2 days ahead. Cover and keep refrigerated.)
For roasted fruit:
Preheat oven to 400°F. Mix apples, pears, and lemon juice in large bowl. Place butter on rimmed baking sheet. Heat in oven until butter melts and begins to brown, about 5 minutes. Add fruit to baking sheet and toss with butter. Roast until fruit is soft and golden, turning with metal spatula every 15 minutes, about 1 hour. Cool fruit on sheet.
For assembly:
Place ladyfingers, flat side up, on baking sheet. Brush with Sherry. Line bottom of 2- or 3-quart glass trifle dish with single layer of ladyfingers, Sherry side up. Line bottom edge with 1 row of ladyfingers, Sherry side in, pressing gently against dish. Spoon half of pastry cream into lined dish; smooth top. Cover with half of fruit. Drizzle 1/2 cup caramel sauce over. Line edge of dish with second row of ladyfingers, Sherry side in. Cover fruit with single layer of ladyfingers. Spoon remaining pastry cream over. Cover with remaining fruit. Drizzle fruit with 1/2 cup caramel sauce. Line edge of dish with third row of ladyfingers, Sherry side in. Chill at least 6 hours. (Can be made 1 day ahead. Keep chilled.)
Whip cream, sugar, and vanilla in bowl until mixture holds peaks. Fill pastry bag fitted with large rosette tip with whipped cream and pipe over trifle (or spoon whipped cream over). (Can be prepared 3 hours ahead; chill.) Drizzle whipped cream with 2 tablespoons caramel sauce. Brush pear slices with lemon juice; arrange decoratively atop whipped cream. Serve, passing remaining caramel sauce separately.
mariadnoca
Moderator
Hiya Charlie, I ws thinking of making this this year -- have you tried this?
cynupstateny
Well-known member
Yep- that's the one. Thanks so much!
cynupstateny
Well-known member
My sister is doing a pumpkin pie. What about subbing something else for the pumpkin, any thoughts?
andreaindc
Well-known member
Hi Charlie - this looks good and will be on our table this year. Thanks!
How about REC: Cider-Caramel Sauce...
CIDER-CARAMEL SAUCE
Recipe By :Bon Appétit/January 2000
4 cups apple cider
1 vanilla bean -- split lengthwise
1/2 cup packed dark brown sugar
1/4 cup unsalted butter -- (1/2 stick)
Place cider in heavy large skillet. Scrape in seeds from vanilla bean; add bean. Boil cider mixture until reduced to 2 cups, about 15 minutes. Add sugar and butter. Cook until sauce thickens slightly and is reduced to 1 1/2 cups, stirring occasionally, about 6 minutes longer.
NOTES : Can be made 3 days ahead. Transfer to small bowl. Cover; chill. Remove vanilla bean before using
CIDER-CARAMEL SAUCE
Recipe By :Bon Appétit/January 2000
4 cups apple cider
1 vanilla bean -- split lengthwise
1/2 cup packed dark brown sugar
1/4 cup unsalted butter -- (1/2 stick)
Place cider in heavy large skillet. Scrape in seeds from vanilla bean; add bean. Boil cider mixture until reduced to 2 cups, about 15 minutes. Add sugar and butter. Cook until sauce thickens slightly and is reduced to 1 1/2 cups, stirring occasionally, about 6 minutes longer.
NOTES : Can be made 3 days ahead. Transfer to small bowl. Cover; chill. Remove vanilla bean before using
OR--REC: Port Caramel Sauce...
Port Caramel Sauce
Recipe By :Vicki Wells
1/2 cup granulated sugar -- plus
2 tablespoons granulated sugar
1/2 cup light brown sugar
1/3 cup port wine -- ruby, plus
1 tablespoon port wine -- ruby
1 cup heavy cream
1 tablespoon pure vanilla extract
In a heavy, medium saucepan, cook the granulated sugar over moderately high heat, stirring occasionally, until melted. Continue to cook, without stirring, until an amber caramel forms, about 3 minutes. Remove from the heat. Add the light brown sugar and stir until smooth. Return the caramel to the heat and carefully add the port; the caramel will harden slightly. Cook, stirring, until the sugar dissolves. Add the cream and cook, stirring occasionally, until thickened, about 6 minutes. Remove from the heat and stir in the vanilla. Transfer the sauce to a pitcher and serve warm.
Port Caramel Sauce
Recipe By :Vicki Wells
1/2 cup granulated sugar -- plus
2 tablespoons granulated sugar
1/2 cup light brown sugar
1/3 cup port wine -- ruby, plus
1 tablespoon port wine -- ruby
1 cup heavy cream
1 tablespoon pure vanilla extract
In a heavy, medium saucepan, cook the granulated sugar over moderately high heat, stirring occasionally, until melted. Continue to cook, without stirring, until an amber caramel forms, about 3 minutes. Remove from the heat. Add the light brown sugar and stir until smooth. Return the caramel to the heat and carefully add the port; the caramel will harden slightly. Cook, stirring, until the sugar dissolves. Add the cream and cook, stirring occasionally, until thickened, about 6 minutes. Remove from the heat and stir in the vanilla. Transfer the sauce to a pitcher and serve warm.
cynupstateny
Well-known member
This is it! Thank you my friend!