Autumn Trifle W Roasted Apples Pears And Pumpkin Caramel Sauce Recipes

AUTUMN TRIFLE W/ ROASTED APPLES, PEARS AND PUMPKIN-CARAMEL SAUCE

Steps:

• 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 inches 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 inches 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.

BAKED APPLES WITH CARAMEL SAUCE

Steps:

• Preheat oven to 375°F Grease a baking pan just large enough to hold the apples.
• With a small knife, cut at an angle to enlarge the core opening at the stem end of each apple to about 1 inch diameter. (The opening should look like a funnel shape.).
• Arrange the apples in the prepared pan, stem end up.
• In a small saucepan, combine 3/4 cup water with brown sugar, nutmeg and pepper. Bring the mixture to a boil, stirring. Boil for 6 minutes.
• Combine the walnuts and raisins. Spoon some of the walnut/raisin mixture into opening of each apple.
• Top each apple with some of the diced butter.
• Spoon the brown sugar sauce over and around the apples. Bake, basting occasionally with the sauce, until the apples are just tender, 45-50 minutes. Transfer the apples to a serving dish, reserving the brown sugar sauce in the baking pan. Keep the apples warm.
• For the caramel sauce, mix the butter, cream and reserved brown sugar sauce in a saucepan. Bring to a boil, stirring occasionally, and simmer until thickened, about 2 minutes. Let the sauce cool slightly before serving.

ROASTED PEARS WITH CARAMEL SAUCE

Steps:

• Heat oven to 400 degrees.
• Place butter in a baking pan large enough to hold the pears in a single layer.
• Set baking pan with butter in the heating oven until the butter melts.
• Sprinkle sugar over melted butter.
• Place pears, cut side down, on top.
• Bake until tender, about 30 minutes.
• Remove from oven.
• Turn over pears and baste with pan sauce.
• Return to oven.
• Bake until golden and glossy, about 10 minutes.
• Let cool slightly.
• Transfer pears to dessert plates or bowls.
• Top each with a dollop of sour cream, drizzle with caramel pan sauce, sprinkle with nuts.
• Serve and enjoy!