Is there anything more fall-ish then baked fruit with creamy, warm vanilla custard topped with crunchy cinnamon candied pecans?
I have to confess. I was never much of a fan of baked fruit in its whole form. Pies, yes. Crumbles, for sure. Given a chance between this and cake? I would always choose cake. But now I’d defiently have a change of heart. Especially done this way with luscious custard and nutty pecan bits. All thats needed is a cup of hot tea, a good book, and a cozy corner.
Baked Stone fruit with Candied Pecans and Vanilla Custard
Makes : 8-10 fruit halves
For the Candied Pecans
3 1/2 cups pecan
1 egg white
1 tsp cinnamon
1/2 tsp salt
1/2 cup brown sugar
1/4 cup sugar
Preheat oven to 300º
In a bowl mix together the sugars, salt and cinnamon. In another bowl combine the pecans and egg white and mix until the pecans are fully covered. Add the sugar mixture and mix until combined.
On a baking try lined with parchment lay out single layer of nuts and bake for 30-40 mins, stirring the nuts every 2o mins, until coating is cooked.
For the Fruit
4-5 whole fruits (pears, plums and peaches)
honey to drizzle
Preheat the oven to 350º
Slice fruit in halve and remove seeds/core. A melon baller works magic here.
Line a baking try with parchment and lay your fruit skin side down. Drizzle with honey and bake for 25-35 mins until the fruit is slightly soft.
For the Custard
6 egg yolks
2 cups heavy cream
1 tsp good quality vanilla extract or 1 bean, seeds scraped out
In a sauce pan whisk together the egg yolks and cream throughly. Whisk in the vanilla and sugar. Over medium heat stir the custard constantly until thickened. Remember it will thicken even more when cool.
Sever over warm fruit with crumbled pecans.