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Easy Roasted Pear and Maple Crème Pâtissière Parfait
Back to Recipes & MoreInstructions
For the Roasted Pears:
- Preheat oven to 400°F (200°C).
- Place all ingredients in a large bowl and toss well to combine. Spread on a large-rimmed baking sheet and roast; 20 minutes.
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- Remove and allow to cool.
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For the Maple Crème Pâtissière:
- In a large bowl, whisk together the Redpath® Granulated Sugar and cornstarch. Add the egg, egg yolks, vanilla and salt and whisk until well-combined.
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- In a medium-sized, heavy-bottomed pot, combine the milk and maple syrup. Set over medium heat and heat until milk is steaming.
- Whisking continuously, slowly ladle the hot milk into the egg mixture until all the milk is incorporated. Return mixture to the pot and place back over medium heat. Bring to a boil and cook, stirring, for 3 minutes.
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- Press mixture through a fine mesh strainer and whisk in the butter and vanilla. Place a piece of plastic wrap directly on the surface of the custard and chill in the refrigerator; at least 1 hour.
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To assemble the Roasted Pear and Maple Crème Pâtissière Parfait:
- Spoon about ⅓ cup (80 millilitres) of maple crème pâtissière into the bottom of each glass. Place a heaping tablespoon of roasted pears and a tablespoon of toasted almonds on top of the maple crème pâtissière; repeat layers once more.
- Chill, covered, until ready to serve.
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CHEF'S TIPS
- When it comes to choosing pears, choose ones that are slightly firm. If they’re soft or overripe, they will not be able to hold their shape after roasting.
- Add a couple layers of leftover cake, or cookies, to turn these parfaits into delicious trifles!
