Pear and Berry Napoleon

Ingredients

Pears:

• 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

Directions

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.

Pastry Cream:

• 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.

Napoleon Sheets:

• 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.