Autumn Fruits With Cinnamon Custard Recipes

LEMON FLAN WITH AUTUMN FRUIT COMPOTE

Steps:

• For fruit compote:
• Bring grape juice to boil in heavy large saucepan. Reduce heat to medium-low and simmer uncovered 1 hour. Add all remaining ingredients and bring to boil. Reduce heat to medium-low and simmer until fruit is tender and liquid is reduced and slightly syrupy, about 1 hour longer. Transfer compote to large bowl. Let stand at room temperature until cool, about 2 hours.
• For flans:
• Spoon 2 teaspoons liquid from fruit compote into each of six 3/4-cup ramekins or custard cups. Place ramekins in 13x9x2-inch metal baking pan. Cover and refrigerate remaining fruit compote overnight.
• Combine milk, sugar, lemon peel, and salt in medium saucepan; bring to boil. Reduce heat to medium-low.
• Cover and simmer 10 minutes. Uncover and let milk mixture steep at room temperature 1 hour. Return milk mixture to simmer. Strain into small bowl; discard lemon peel.
• Preheat oven to 350°F. Whisk eggs and egg yolks in medium bowl to blend. Gradually whisk warm milk mixture into egg mixture. Divide custard among prepared soufflé dishes. Pour enough hot water into baking pan to come halfway up sides of soufflé dishes. Bake custards until centers are set and thin knife inserted at edge of dish cleanly separates custard from dish, about 45 minutes. Remove flans from water. Cool 1 hour. Refrigerate flans uncovered overnight.
• Run small thin knife around flans to loosen. Invert each flan onto plate. Spoon fruit compote and syrup over and around flans and serve.

AUTUMN FRUIT SALAD WITH CINNAMON GREEK YOGURT DRESSING

Steps:

• Place pears, apples, and grapes in a large bowl. Toss gently to combine. Set aside.
• To a small bowl, add the yogurt, lemon zest, lemon juice, maple syrup, vanilla, cinnamon, and nutmeg. Use a wire whisk to blend well.
• Drizzle dressing over the fruit. Toss gently until fruit is coated. Scoop into bowls and sprinkle with pecans. Serve immediately.

AUTUMN FRUITS WITH CINNAMON CUSTARD

Steps:

• 1. In a large skillet cook vermouth or apple cider over low heat just to boiling. Carefully add pears, apples, and star anise to the hot liquid. Sprinkle sugar over fruit. Cook fruit mixture, covered, for 5 minutes or until the fruit is just tender. 2. To serve, using a slotted spoon carefully transfer the cooked fruit to individual dessert bowls. Discard poaching liquid. Drizzle fruit with Cinnamon Custard. Makes 6 servings. Cinnamon Custard: In a small, heavy-bottomed saucepan combine 1 beaten egg, 2/3 cup milk, and 4 teaspoons sugar. Cook and stir over medium heat until mixture just coats the back of a spoon; stir in 1/2 teaspoon vanilla and a dash of ground cinnamon. Remove custard from heat. Place saucepan in a bowl of ice water for approximately 10 minutes to stop cooking process. Serve immediately or cover and chill up to 24 hours. Bring just to room temperature to serve. *Note: Core fruit, if desired.

AUTUMN FRUITS WITH CINNAMON CUSTARD

Steps:

• In a large skillet cook vermouth or apple cider over low heat just to boiling. Carefully add pears, apples, and star anise to the hot liquid. Sprinkle sugar over fruit. Cook fruit mixture, covered, for 5 minutes or until the fruit is just tender.
• To serve, using a slotted spoon carefully transfer the cooked fruit to individual dessert bowls. Discard poaching liquid. Drizzle fruit with Cinnamon Custard. Makes 6 servings.
• Cinnamon Custard: In a small, heavy-bottomed saucepan combine 1 beaten egg, 2/3 cup milk, and 4 teaspoons sugar. Cook and stir over medium heat until mixture just coats the back of a spoon; stir in 1/2 teaspoon vanilla and a dash of ground cinnamon. Remove custard from heat. Place saucepan in a bowl of ice water for approximately 10 minutes to stop cooking process. Serve immediately or cover and chill up to 24 hours. Bring just to room temperature to serve.

AUTUMN FRUITS WITH CINNAMON CUSTARD

Steps:

• In a large skillet cook vermouth or apple cider over low heat just to boiling. Carefully add pears, apples, and star anise to the hot liquid. Sprinkle sugar over fruit. Cook fruit mixture, covered, for 5 minutes or until the fruit is just tender.
• To serve, using a slotted spoon carefully transfer the cooked fruit to individual dessert bowls. Discard poaching liquid. Drizzle fruit with Cinnamon Custard. Makes 6 servings.
• Cinnamon Custard: In a small, heavy-bottomed saucepan combine 1 beaten egg, 2/3 cup milk, and 4 teaspoons sugar. Cook and stir over medium heat until mixture just coats the back of a spoon; stir in 1/2 teaspoon vanilla and a dash of ground cinnamon. Remove custard from heat. Place saucepan in a bowl of ice water for approximately 10 minutes to stop cooking process. Serve immediately or cover and chill up to 24 hours. Bring just to room temperature to serve.

POACHED AUTUMN FRUITS

Steps:

• Add fruit to a casserole dish.
• Sprinkle brown sugar all over.
• Add dollops of butter, and splash well with white wine of your choice.
• Place in pre-heated oven and bake for 8-10 minutes.
• Heavier containers and larger quantities will take longer.
• Meanwhile, combine butter and brown sugar and then crumble over fruit.
• Bake for another 6-8 minutes until caramelising begins.
• Serve as soon as top caramelises.
• Serve with double whipped cream or custard- you can of course also sprinkle a few almond slivers or pine nuts over each serving as you choose.
• HINT: Add a few cinnamon sticks for a great change in flavour - remove before serving.
• You can add the cinnamon sticks to the wine and heat gently for 15-20 minutes to infuse the wine with the cinnamon flavour before pouring over the fruit.

POLENTA CUSTARD WITH PORT-STEWED AUTUMN FRUITS RECIPE

Steps:

• To make the stewed fruits, in a saucepan over high heat, combine the port, honey and cloves. Bring to a boil, then reduce the heat to medium-low so that the port simmers. Add the pear halves and cook gently until tender and slightly translucent but not mushy, 20 to 30 minutes. Using a slotted spoon, transfer the pears to a cutting board. Discard the cloves. Add the apricots to the simmering port and cook gently until soft, about 10 minutes. Meanwhile, cut the pear halves lengthwise into wedges. When the apricots are done, remove the pan from the heat and add the pear wedges. Set aside. To make the polenta custard, in a saucepan over medium heat, warm the brandy until hot. Remove from the heat, add the raisins and let stand for 30 minutes. In a large saucepan over high heat, combine the milk and salt. Bring to a boil, reduce the heat to medium and slowly whisk in the polenta. Continue to whisk for 2 to 3 minutes. Change to a wooden spoon and continue to simmer, stirring periodically, until the polenta is almost thick enough to hold the spoon upright, 15 to 20 minutes. Preheat an oven to 375 degrees. Generously butter six 1/2-cup ramekins. In a large bowl, mix together the ricotta and sugar. Add the cooked polenta and stir well. Drain the raisins and add them along with the cinnamon to the polenta. Stir in the eggs. Distribute evenly among the prepared ramekins. Place the ramekins, spaced well apart, on a baking sheet. Bake until set and a knife inserted into the center of a custard comes out clean, 20 to 22 minutes. Just before the custards are done, gently reheat the fruits. Divide them and their liquid among 6 individual plates. Loosen the edges of the custards with a knife and invert them over the fruits. Drizzle with the crème frîache mixture. Dust the tops with confectioners' sugar and serve. This recipe yields 6 servings.

AUTUMN FRUITS WITH CINNAMON CUSTARD

Steps:

• In a large skillet cook apple cider over low heat just to boiling.
• Carefully add pears, apples, and star anise to the hot liquid.
• Sprinkle sugar over fruit.
• Cook fruit mixture, covered, for 5 minutes or until the fruit is just tender.
• To serve, using a slotted spoon carefully transfer the cooked fruit to individual dessert bowls.
• Discard poaching liquid.
• Drizzle fruit with Cinnamon Custard.
• CINNAMON CUSTARD:
• In a small, heavy-bottomed saucepan combine 1 beaten egg, 2/3 cup milk, and 4 teaspoons sugar. Cook and stir over medium heat until mixture just coats the back of a spoon; stir in 1/2 teaspoon vanilla and a dash of ground cinnamon. Remove custard from heat. Place saucepan in a bowl of ice water for approximately 10 minutes to stop cooking process. Serve immediately or cover and chill up to 24 hours. Bring just to room temperature to serve.
• *Note: Core fruit, if desired.