Autumn Trifle W Roasted Apples Pears And Pumpkin Caramel Sauce Recipe

How to Make Autumn Trifle W Roasted Apples Pears And Pumpkin Caramel Sauce

1. **Cinnamon Pastry Cream:**
2. Whisk together 4 large egg yolks and 1/2 cup (120ml) milk in a large bowl.
3. Add 1/2 cup (100g) granulated sugar, 1/4 cup (30g) all-purpose flour, 1 teaspoon vanilla extract, and 1/2 teaspoon ground cinnamon.
4. Whisk until the sugar dissolves completely.
5. In a heavy medium saucepan, bring 1 1/2 cups (360ml) milk to a simmer over medium heat.
6. Gradually whisk the hot milk into the yolk mixture.
7. Pour the combined mixture back into the saucepan.
8. Cook, stirring constantly, until the custard thickens and boils (about 2 minutes).
9. Transfer to a medium bowl.
10. Stir in 2 tablespoons (30g) unsalted butter until melted.
11. Press plastic wrap directly onto the surface to prevent a skin from forming.
12. Refrigerate until completely cold (about 2 hours).
13. **Pumpkin Caramel Sauce:**
14. Melt 1/4 cup (50g) unsalted butter in a heavy small saucepan over medium heat.
15. Add 1 cup (200g) granulated sugar and cook, stirring constantly, until the mixture is a deep amber color (about 8 minutes).
16. Reduce heat to medium-low.
17. Carefully pour in 1/2 cup (120ml) heavy cream (be cautious of splattering).
18. Stir until the caramel bits dissolve (about 2 minutes).
19. Stir in 1/2 cup (120g) pumpkin puree.
20. Stir until heated through.
21. Refrigerate until completely cold (about 2 hours).
22. **Roasted Fruit:**
23. Preheat oven to 400°F (200°C).
24. In a large bowl, combine 2 medium apples (peeled, cored, and sliced), 2 medium pears (peeled, cored, and sliced), and 1 tablespoon lemon juice.
25. Place 2 tablespoons (30g) unsalted butter on a rimmed baking sheet.
26. Heat in the oven until the butter melts and begins to brown (about 5 minutes).
27. Add the fruit to the baking sheet and toss with the melted butter.
28. Roast until the fruit is soft and golden, turning with a metal spatula every 15 minutes (about 1 hour).
29. Cool the fruit on the baking sheet.
30. **Assembly:**
31. Place ladyfingers, flat side up, on a baking sheet.
32. Brush with sherry (about 1/4 cup).
33. Line the bottom of a 2- or 3-quart glass trifle dish with a single layer of sherry-soaked ladyfingers (flat side up).
34. Line the bottom edge with 1 row of ladyfingers, sherry side in, pressing gently against the dish.
35. Spoon half of the pastry cream into the lined dish and smooth the top.
36. Top with half of the roasted fruit.
37. Drizzle with 1/2 cup of the pumpkin caramel sauce.
38. Repeat layers: Line the edge with a second row of ladyfingers, then cover the fruit with a single layer of ladyfingers.
39. Spoon the remaining pastry cream over.
40. Cover with the remaining roasted fruit.
41. Drizzle with the remaining 1/2 cup of pumpkin caramel sauce.
42. Line the edge with a third row of ladyfingers if desired.
43. Refrigerate for at least 6 hours to allow flavors to meld.
44. Whip 1 cup (240ml) heavy cream, 2 tablespoons (25g) powdered sugar, and 1 teaspoon vanilla extract in a bowl until stiff peaks form.
45. Transfer to a pastry bag fitted with a large rosette tip (optional).
46. Drizzle the whipped cream with 2 tablespoons of caramel sauce.
47. Brush a few pear slices with lemon juice and arrange decoratively on top of the whipped cream.
48. Serve, passing the remaining caramel sauce separately.