Sex and the Kitchen is the personal website of San Francisco chef Andrea Froncillo. Andrea celebrates romance and cooking, encouraging you to slow down and enjoy life’s pleasures - from the foods and flavors that surround you…to the lover you embrace.

Baked Seasonal Fruit topped with Crema Pasticciera

Not many people take the time to bake anymore, but there is nothing like warm baked fruit topped with delicious pastry cream for an after-dinner treat.

Ingredients: Print Ingredients

Crema Pasticciera

1 pint whole milk
1 vanilla bean or 1 tablespoon vanilla extract
4 egg yolks
3/4 cup white sugar
1 cup + 2 tablespoons flour

Baked Seasonal Fruit
I like apples, persimmons, pears, cranberries and dried cherries this time of year...

1 pound seasonal fruit, peeled, pitted and chopped
1/2 cup sugar
1/4 cup whipped cream
1 shot Grand Marnier
1/2 cup Crema Pasticciera (above)


In a heavy-bottomed pan, bring the milk to a boil and add the vanilla. Remove from heat.

In a small bowl, beat together the sugar and the egg yolks, until a viscous mixture is formed. Add the flour, whisking to create a silky texture. Add the hot milk in a slow stream, whisking to combine. Place the mixture back into the pan and cook over low heat, stirring constantly, until the grainy texture of the flour is completely dissolved and the mixture is smooth. Remove from heat; cool.

Makes about 1 pint.

Variations: stir in 1 shot Kahlua; or 1 shot of espresso; or 1 heaping tablespoon Nutella.

Preheat oven to 350 F. In a bowl, toss the fruit together with the sugar. In a separate bowl, fold the whipped cream into the crema pasticciera. Add the Grand Marnier.

Pour the fruit into a 9-inch pie pan, and top with the cream mixture. Bake for 10 minutes, then place under the broiler for another 2-3 minutes, or until the top turns golden brown.

Serve immediately.

How To Serve:

Click here for a printable version of the recipe.

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