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

Autumn Trifle with Roasted Apples, Pears, and Pumpkin-Caramel Sauce
The recipe Autumn Trifle with Roasted Apples, Pears, and Pumpkin-Caramel Sauce could satisfy your Scottish craving in about 45 minutes. This recipe serves 12. One serving contains 504 calories, 9g of protein, and 31g of fat. This recipe covers 12% of your daily requirements of vitamins and minerals. Head to the store and pick up pumpkin, sherry, butter, and a few other things to make it today.

Instructions

1
Whisk yolks and 1/2 cup milk in large bowl.
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Egg YolkEgg Yolk
MilkMilk
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2
Add sugar, flour, vanilla, and cinnamon.
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CinnamonCinnamon
VanillaVanilla
All Purpose FlourAll Purpose Flour
SugarSugar
3
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.
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CustardCustard
SugarSugar
MilkMilk
Egg YolkEgg Yolk
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Sauce PanSauce Pan
WhiskWhisk
4
Transfer to medium bowl.
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5
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.)
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ButterButter
WrapWrap
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1
Melt butter in heavy small saucepan over medium heat.
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ButterButter
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Sauce PanSauce Pan
2
Add sugar and cook until mixture is deep amber, stirring constantly, about 8 minutes (mixture will be grainy). Reduce heat to medium-low.
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SugarSugar
3
Add cream (mixture will bubble). Stir until caramel bits dissolve, about 2 minutes.
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Caramel BitsCaramel Bits
CreamCream
4
Add pumpkin; stir until heated. Refrigerate until cold, about 2 hours. (Can be made 2 days ahead. Cover and keep refrigerated.)
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PumpkinPumpkin
1
Preheat oven to 400°F.
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2
Mix apples, pears, and lemon juice in large bowl.
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Lemon JuiceLemon Juice
AppleApple
PearPear
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3
Place butter on rimmed baking sheet.
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ButterButter
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Baking SheetBaking Sheet
4
Heat in oven until butter melts and begins to brown, about 5 minutes.
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ButterButter
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OvenOven
5
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.
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ButterButter
FruitFruit
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Baking SheetBaking Sheet
SpatulaSpatula
1
Place ladyfingers, flat side up, on baking sheet.
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LadyfingersLadyfingers
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2
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.
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Pastry CreamPastry Cream
LadyfingersLadyfingers
SherrySherry
FruitFruit
3
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.
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Caramel SauceCaramel Sauce
Pastry CreamPastry Cream
LadyfingersLadyfingers
SherrySherry
FruitFruit
4
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.)
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Caramel SauceCaramel Sauce
LadyfingersLadyfingers
SherrySherry
FruitFruit
5
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.)
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Whipped CreamWhipped Cream
VanillaVanilla
CreamCream
SugarSugar
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6
Drizzle whipped cream with 2 tablespoons caramel sauce.
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Caramel SauceCaramel Sauce
Whipped CreamWhipped Cream
7
Brush pear slices with lemon juice; arrange decoratively atop whipped cream.
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Whipped CreamWhipped Cream
Lemon JuiceLemon Juice
PearPear
8
Serve, passing remaining caramel sauce separately.
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Caramel SauceCaramel Sauce
DifficultyExpert
Ready In45 m.
Servings12
Health Score4
CuisinesEnglishBritishScottishEuropean
Dish TypesSide Dish
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