Courtesy of Chef Bev ShafferPrint
Vanilla Cream Sauce with Fall Baked Fruits
2 pears, peeled and thinly sliced
3 apples, peeled and thinly sliced
4 tablespoons brown sugar
1/2 cup dried cranberries
3 tablespoons unbleached, all purpose flour
1 teaspoon ground cinnamon
1 cup sugar
4 teaspoons arrowroot
1 cup whole milk
1 teaspoon Rain’s Choice pure Vanilla Extract
1 large egg yolk
Heat oven to 400F. In a large bowl, combine all fall fruit ingredients, stirring until fruit is evenly coated. Place in ungreased baking dish; cover with foil.
Bake for 20 minutes or until fruit is crisp tender.
Meanwhile, in a medium saucepan combine all sauce ingredients, whisking until well blended. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil.
To serve, spoon warm fruit mix into individual dessert dishes. Top each with sauce.
Makes 4+ servings.