Ingredients Jump to Instructions ↓

  1. Pastry Cream:

  2. 1 vanilla bean

  3. 3 tablespoons sugar

  4. 1 cup milk

  5. 2 egg yolks

  6. 1 ? tablespoons cornstarch

  7. Topping:

  8. 1 ripe mango

  9. 1 kiwi

  10. ? cup apricot preserves

  11. 2 tablespoons Grand Marnier

  12. 1 tablespoon unsalted pistachio nuts

  13. Pound cake or cookies for garnish, optional

Instructions Jump to Ingredients ↑

  1. For the pastry cream: Break the vanilla bean into pieces. In a mini-chop or spice grinder process the pieces with the sugar to a fine powder.

  2. Bring the milk to a boil in a saucepan. Meanwhile, combine the vanilla sugar with the egg yolks in a bowl and whisk for 1 minute. Stir in the cornstarch.

  3. Pour the boiling milk on top of the sugar-yolk mixture and whisk well, then pour the mixture back into the saucepan. Whisking constantly, bring the mixture back to a boil and boil 10 seconds. Scrape the pastry cream into a bowl, press plastic wrap against the surface of the cream, and refrigerate.

  4. Meanwhile, prepare the garnishes: peel the mango and kiwi and cut them into slices. In a small bowl, combine the apricot preserves and the Grand Marnier.

  5. When the pastry cream is cool, spread it in a layer about 1 inch deep in a pretty serving dish. Arrange the fruit on top in a decorative patter. Using a spoon, coat the fruit with the preservers-Grand Marnier mixture, and sprinkle on the pistachios. Serve with slices of pound cake or cookies, if desired.


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