This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe in the proportions indicated, and, therefore, we cannot make any representation as to the results.
- 2 cups red wine
- 1 cup apple juice
- 1/4 teaspoon cinnamon
- 1 lemon, juiced
- 4 ounces sugar substitute
- Clear glaze, as needed (available at commercial pastry supply stores)
- 3 cups sliced pears
- 1 pint mixed blueberries, blackberries and raspberries
For the Pears: Put wine, juice, cinnamon, lemon juice, and sugar substitute in a pot, and bring to a boil. Take off the heat and add some clear glaze to slightly thicken the mixture. Add the sliced pears to the mixture and cool.
- 2 quarts skim milk
- 4 ounces margarine
- 1 vanilla bean, split
- 8 egg substitutes
- 1 1/2 ounce sugar substitute
- 3 1/2 ounces cornstarch
- 1 cup light whipping cream, whipped
Pastry Cream: Bring to a boil the milk, margarine, and split vanilla bean. Combine eggbeaters, sugar, and cornstarch and add to boiled milk. Cook until thick. Fold pastry cream with some whipped cream
- Phyllo sheets
- Vegetable spray
- Sugar substitute
Napoleon Sheets: Cut phyllo into rectangle shape. Spray each layer with vegetable spray (4 layers total). Sprinkle top with sugar substitute and bake until golden brown. Each set of Napoleon requires 3 rectangles per order.
Pear and Berry Napoleon Assembly: In the center of a plate, layer a dollop of pastry cream, a phyllo square, a dollop of cream and berries. Repeat with another phyllo square, pastry cream, and berries. Top with phyllo square and a light sprinkle of powdered sugar. Spoon pears around. Repeat with remaining ingredients.