Recipe courtesy of Donald Rini

Pear and Berry Napoleon

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  • Level: Intermediate
  • Total: 1 hr 6 min
  • Prep: 15 min
  • Inactive: 1 min
  • Cook: 50 min
  • Yield: 4 to 5 servings
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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

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

Napoleon Sheets:

Phyllo sheets

Vegetable spray

Sugar substitute

Directions

  1. 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. 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.
  3. 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.
  4. 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.

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