Best Autumn Trifle W Roasted Apples Pears And Pumpkin Caramel Sauce Recipes
AUTUMN TRIFLE W/ ROASTED APPLES, PEARS AND PUMPKIN-CARAMEL SAUCE
Need a dessert to impress? This is the one! While somewhat labor-intensive, it's worth the work. Your guests will gush over the presentation and perfect flavor combination. A pastry bag and large rosette tip are optional for the whipped cream topping, which can also be spooned over the trifle.
Provided by GimlisGirl
Categories Dessert
Time 2h15m
Yield 12 , 12 serving(s)
Number Of Ingredients 22
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.
PUMPKIN CARAMEL TRIFLE
Provided by Food Network
Time 45m
Yield 12 servings
Number Of Ingredients 11
Steps:
- HEAT oven to 375 degrees F. Coat 13x9-inch baking pan with no-stick spray.
- PREPARE quick bread mix according to package directions using water, oil and egg. Pour into prepared pan. Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool completely.
- CUT quick bread into 1-inch cubes. Whisk milk and pudding mix in medium bowl for 2 minutes. Stir caramel topping with cinnamon in small bowl.
- LAYER 1/3 of cubes in a 2 1/2-quart trifle dish or large glass serving bowl. Top with 1/3 of pudding, 1 cup whipped topping, 2 tablespoons caramel topping and 2 tablespoons pecans. Repeat twice to make 3 layers.
- SPREAD remaining whipped topping over top. Drizzle remaining caramel topping over top of trifle and sprinkle with pecans. Chill 30 minutes before serving.
ROASTED PEARS WITH CARAMEL SAUCE
From USA Weekly. This is elegant enough to serve for company, but also perfect for an end to a comfortable family meal. Instead of the sour cream, you could use Cool Whip or vanilla ice cream to serve.
Provided by hannahactually
Categories Dessert
Time 50m
Yield 4 serving(s)
Number Of Ingredients 5
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!
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