Name: Pear and Berry Napoleon
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H50M0.000S
Total time: P0Y0M0DT1H6M0.000S
Yield: 4 to 5 servings
Cuisine: american
Ingredients: 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; 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; Phyllo sheets; Vegetable spray; Sugar substitute

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: 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: 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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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Pear and Berry Napoleon

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