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Pumpkin Apricot Trifle with Wild Teaberry Crème Anglaise

Pumpkin Apricot Trifle with Wild Teaberry Crème Anglaise

Indulge in the delightful Pumpkin Apricot Trifle with Wild Teaberry Crème Anglaise, made with Custom Culinary® Gold Label Crème Anglaise Sauce. This exquisite dessert boasts a combination of pumpkin pie filling, apricot, granola, and a luscious wild teaberry crème anglaise sauce. It's a flawless way to conclude any meal.

Made with

  • Gold Label Creme Anglaise Sauce

Chef's Tip

A small amount of grenadine or food color can be added if a pinkish hue is desired.

The eastern teaberry, also known as the checkerberry, the boxberry or American wintergreen, is a delicious botanical with a taste of mildly sweet wintergreen. Teaberry plants are native to northeastern North America from Newfoundland West to Southeastern Manitoba, and South to Alabama. Teaberry extract can be used to flavor tea, candy, medicine and unique desserts of all kinds. The leaves and branches can also be used to make a fine herbal tea, through normal drying and infusion process.

What You'll Need

Yield: 24 servings

Teaberry Crème Anglaise
Amount Ingredients
2 lb. Custom Culinary® Gold Label Crème Anglaise Sauce 
½ Tbsp Teaberry Extract
   
Pumpkin Apricot Trifle
Amount Ingredients
1½ Tbsp Prepared Apricot Preserves
6 Tbsp Granola
½ Cup Prepared Pumpkin Pie Filling Mix
1 Cup Pumpkin Bread (½ x ½ inch cubes)
1 Cup Teaberry Crème Anglaise (recipe below)
1 tsp Toasted Salted Pumpkin Seeds
1 tsp Whole Dry Teaberry
1 tsp Dried Apricot (small dice)
1 Sprig Fresh Mint Leaves 

Preparation

Wild Teaberry Crème Anglaise
  1. Thaw the frozen Crème Anglaise overnight under refrigeration.
  2. Empty Crème Anglaise into stainless mixing bowl.
  3. Add the Teaberry Extract and carefully fold together until fully incorporated,
  4. Hold refrigerated and covered for service.
 
Pumpkin Apricot Trifle
  1. In a tall wine glass or other vessel of choice, add the apricot preserves.
  2. Carefully layer half of the granola atop the preserves.
  3. Add half of the pumpkin pie filling followed by the cubes of pumpkin bread.
  4. Add half of the teaberry Crème Anglaise and tap the glass gently so that the ingredients settle.
  5. Repeat the layering apart from the apricot preserves.
  6. Garnish the top with pumpkin seeds, dried teaberry, dried apricot and fresh mint.