Autumn Fruits with Cinnamon Custard

Small pears and lady apples poached briefly in vermouth or cider with star anise, then served under cinnamon custard.

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Cook: 5 min
Servings: 6

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Ingredients

2/3 cup white vermouth, apple cider or apple juice
6 seckel or forelle pears, quartered lengthwise and cored
6 lady apples, halved crosswise
3 whole star anise
3 tablespoons sugar
1 recipe Cinnamon Custard

Directions

In a large skillet, cook the juice over low heat just to boiling.
Carefully add pears, apples and star anise to the hot liquid. Sprinkle sugar over the fruit.
Cook fruit mixture, covered, for 5 minutes or until the fruit is just tender.
To serve, use a slotted spoon to carefully transfer the cooked fruit to individual dessert bowls. Discard the poaching liquid.
Drizzle fruit with cinnamon custard.

Notes

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