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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


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.

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