MENU
  • Facebook
    0
  • Pinterest
    0
  • Save
    0
  • Print
    1

Baked Pears with Custard and Cheerios™ Crumble

baked pears with custard and cheerios™ crumble Dessert
Baked Pears with Custard and Cheerios™ Crumble
  • Prep 45 min
  • Total 45 min
  • Ingredients 9
  • Servings 4

Baked pears is a sure sign that fall is here. With a creamy texture to a crunchy surprise from Cheerios™ and walnuts, this tasty dessert has it all. Serve it at your next family dinner for a complete celebration of the fall harvest. Makes a great potluck or Thanksgiving dessert, too! MORE + LESS -

Ingredients

4
tablespoons maple syrup
4
tablespoons water
4
red Anjou pears, halved
1 1/2
cups milk
1
teaspoon vanilla extract
4
egg yolks
1/4
cup granulated sugar
2/3
cup Cheerios™ cereal, lightly crushed
1/3
cup walnuts, chopped

Directions

Hide Images
  • 1
    Preheat oven to 375 °F.
  • 2
    Place maple syrup and water in a small bowl. Whisk to combine.
  • 3
    Place pear halves in a 9x13 baking dish. Pour maple syrup mixture over pears. Bake for 25-30 minutes or until pears are tender.
  • 4
    In a medium saucepan, heat milk and vanilla over low medium heat and bring to boil. Combine yolks and sugar in a medium mixing bowl. Whisk until mixture is thick. Carefully add milk mixture into yolk mixture, whisking slowly. Return to saucepan over medium low heat and slowly stir for 5 minutes or until mixture coats the back of a spoon. Strain through a fine sieve.
  • 5
    Serve pears on serving dishes. Top with custard, Cheerios™ and walnuts.

Expert Tips

  • Don’t have time to make custard? Use instant vanilla pudding instead!

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
  • Baked pears is a sure sign that fall is here. With a creamy texture to a crunchy surprise from Cheerios™ and walnuts, this tasty dessert has it all. Serve it at your next family dinner for a complete celebration of the fall harvest. Makes a great potluck or Thanksgiving dessert, too!

© 2018 ®/TM General Mills All Rights Reserved

Rate and Comment