Autumn Fruits With Cinnamon Custard Recipe

Ingredients for Autumn Fruits With Cinnamon Custard

• 2 cups apple cider
• 2 medium pears, peeled, cored, and sliced
• 2 medium apples, peeled, cored, and sliced
• 1 star anise
• 4 teaspoons granulated sugar
• 1 large egg
• 2/3 cup milk
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon

How to Make Autumn Fruits With Cinnamon Custard

1. In a large skillet, heat 2 cups apple cider over low heat until just boiling.
2. Add 2 medium pears, peeled, cored, and sliced; 2 medium apples, peeled, cored, and sliced; and 1 star anise to the hot cider.
3. Sprinkle 1/4 cup granulated sugar over the fruit.
4. Cover the skillet and simmer for 5-7 minutes, or until the fruit is tender but still holds its shape.
5. Using a slotted spoon, carefully transfer the cooked fruit to individual dessert bowls.
6. Discard the poaching liquid.
7. Drizzle the fruit generously with the warm cinnamon custard (recipe below).
8. **Cinnamon Custard:**
9. In a small, heavy-bottomed saucepan, whisk together 1 large egg, 2/3 cup milk, 4 teaspoons granulated sugar, and a pinch of salt.
10. Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 5-7 minutes). Do not boil.
11. Remove from heat and stir in 1/2 teaspoon vanilla extract and 1/4 teaspoon ground cinnamon.
12. Pour the custard into a bowl and place it in a larger bowl filled with ice water to quickly stop the cooking process. This prevents the custard from becoming too thick.
13. Let the custard cool slightly (about 10 minutes).
14. Serve the poached fruit immediately with the custard, or chill for up to 24 hours and bring to room temperature before serving.