In all the old cookbooks you can find recipes for fools and trifles, both derived from the British and rather similar in nature. While the fools dominate summer with berries and cream, Christmas is a favorite time for the trifles, made with canned fruit, cream and cake with a good dose of spirits. I found this combination for fall that was the perfect ending to an upcoming class at the Cookery.  Apples, pears, and pumpkin, laced with cinnamon, caramel, and Calvados (apple brandy). Sounds like October to me! You can make it in a big dish or individual. I used big wine glasses so I could monitor the amount of brandy; leaving it out for the kids, of course. It tastes better the next day, after soaking all together in the refrigerator for a while, so it’s perfect for a party with make ahead planning. The word “trifle” meaning something whimsical or silly, makes it even more perfect for that Halloween party coming up soon. A departure from caramel apples…and yet the same flavors, so you won’t feel cheated.

Roasting an extra apple and pear will be perfect for baby. After removing the fruit from the oven, take out what is for baby then just add some cinnamon to taste.

For kids, just leave off the Brandy for their portions!

ROASTED FRUIT TRIFLE

Serves 8
Prep time: about 1 hour or 2– if making the cake from scratch

Roasted Fruit

3 apples, peeled and sliced about 1/4-inch thick
3 pears, peeled and sliced about 1/4-inch thick
Juice of 1 lemon
2 tablespoons butter, melted

Preheat oven to 425º Juice the lemon in a large bowl. Peel and slice 3 apples and 3 pears into the juice. Toss to coat. Place a sheet pan and 2 tablespoons butter in the oven to melt. Place the fruit on the hot pan and return to the oven After about 10 minutes, stir the apples and pears. Roast until softened and golden on the edges, about 20 minutes total.

Cinnamon pastry cream

4 egg yolks
1/2 cup sugar
3 tablespoons flour
1 1/2 cups milk
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 tablespoon butter

Beat 4 egg yolks, 1/2 cup sugar and 3 tablespoons flour together until thick and light. Place 1 1/2 cups milk in a saucepan and heat until bubbles appear on the edges. Ladle about 1/2 cup hot milk into the egg mixture and whisk. Add another ladle of hot milk and whisk in. Now scrape the egg mixture into the saucepan and whisk to combine. Cook, whisking constantly until thickened and smooth. Stir in 1 teaspoon vanilla, 1 teaspoon cinnamon and 1 tablespoon butter. Transfer to a bowl and place plastic wrap on the surface of the custard. Set aside to cool.

Caramel Pumpkin sauce

1/4 cup butter
1/2 cup sugar
1 cup cream
1/2 cup canned pureed pumpkin

Melt 1/4 cup butter in a saucepan and add 1/2 cup sugar. Cook until the sugar darkens to a deep amber, about 7-8 minutes, stirring constantly. Add 1 cup cream and whisk until the sugar dissolves. Add 1/2 cup pumpkin and whisk in thoroughly.

Assembly

One pound cake, cut into 1–inch cubes
1/4 cup Simple syrup (combine 2 tablespoons sugar dissolved in 3
tablespoons water. Simmer for 1 minute)
1/4 cup Calvados or Brandy
1/2 cup cream, whipped
1/2 teaspoon cinnamon

Lay out the cake cubes on a sheet pan. Mix 1/4 cup simple syrup with 1/4 cup brandy and drizzle over the cake.
In individual glasses or a large serving dish, layer cake/pastry cream/fruit/caramel sauce. Repeat. Top with a dollop of whipped cream and dusting of cinnamon.

Pound Cake

1 cup butter
1 cup sugar
4 eggs
1 tablespoon brandy or vanilla
1 3/4 cup cake flour
2 teaspoons baking powder
1/8 teaspoon salt

Prehat oven to 350º Beat 1 cup butter and 1 cup sugar until light and fluffy, about 5 minutes with an electric mixer. Beat in 4 eggs, one at a time and 1 tablespoon brandy. Whisk together 1 3/4 cup flour, 2 teaspoons baking powder and 1/8 teaspoon salt. Fold into the butter mixture. Spread into a loaf pan that has been sprayed with non-stick coating. Bake 50-55 minutes until a toothpick comes out clean.
Serves 8