I'm amazed at how superior your vanilla is!
- Des, The Grommet
I opened the bottle of your vanilla extract last weekend to bake some cookies and the difference in taste is extraordinary." – Judy

Vanilla Cream Sauce with Fall Baked Fruits

Courtesy of Chef Bev Shaffer


Vanilla Cream Sauce with Fall Baked Fruits



Fall 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


  1. 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.
  2. Bake for 20 minutes or until fruit is crisp tender.
  3. 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.
  4. To serve, spoon warm fruit mix into individual dessert dishes. Top each with sauce.


Makes 4+ servings.

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Patricia Rain

is an author, educator, culinary historian, and owner of The Vanilla Company (www.vanillaqueen.com), a socially conscious, product-driven information and education site dedicated to the promotion of pure, natural vanilla, and the support of vanilla farmers worldwide. She also does culinary presentations for food professionals, cooking schools, trade shows, food fairs, and private groups, and is a regular radio and TV guest.
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