Autumn Trifle With Roasted Apples Pears And Pumpkin Caramel Sauce Recipes

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AUTUMN TRIFLE WITH ROASTED APPLES, PEARS, AND PUMPKIN-CARAMEL SAUCE



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

Categories     Milk/Cream     Fruit     Dessert     Roast     Thanksgiving     Apple     Pear     Pumpkin     Sherry     Fall     Chill     Cinnamon     Bon Appétit

Yield Makes 12 servings

Number Of Ingredients 26

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 (1/2 stick) unsalted butter
1/2 cup sugar
1 cup heavy whipping cream
1/2 cup canned pure 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 (about) soft ladyfingers
1/3 cup dry Sherry
2 cups chilled whipping cream
2 tablespoons sugar
1 teaspoon vanilla extract
8 1/8-inch-thick slices Bosc pear
1 tablespoon fresh lemon juice

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 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.

PUMPKIN CARAMEL TRIFLE



Pumpkin Caramel Trifle image

Provided by Food Network

Time 45m

Yield 12 servings

Number Of Ingredients 11

Crisco® Original No-Stick Cooking Spray
1 (14 oz.) pkg. Pillsbury® Pumpkin Quick Bread & Muffin Mix
1 cup water
3 tbsps. Crisco® Pure Vegetable Oil
1 large egg
3 cups milk
2 (3.4 oz.) pkgs. instant cheesecake pudding and pie filling
1 (8 oz.) container frozen extra creamy whipped topping, thawed
1/2 cup Smucker's® Caramel Flavored Topping
1/2 tsp. ground cinnamon
6 tbsps. chopped pecans

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.

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



Autumn Trifle W/ Roasted Apples, Pears and Pumpkin-Caramel Sauce image

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

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
1/4 cup unsalted butter
1/2 cup sugar
1 cup heavy whipping cream
1/2 cup canned pumpkin puree
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
3 1/2 dozen ladyfingers
1/3 cup dry sherry
2 cups whipping cream
2 tablespoons sugar
1 teaspoon vanilla extract
8 slices bosc pears (1/8-inch-thick)
1 tablespoon fresh lemon juice

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.

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