Recipe courtesy of Donald Rini
Pear and Berry Napoleon
- 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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- Level: Intermediate
- Total: 1 hr 6 min
- Prep: 15 min
- Inactive: 1 min
- Cook: 50 min
- Yield: 4 to 5 servings
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
- 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.
