Bake the Book: Apple, Pear, and Quince Galette
One of fall's more elegant offerings is the sweetly aromatic quince. Available for just a few months in the early fall, this relative of the apple and pear is best enjoyed in cooked form rather than eaten raw, and just about perfect when baked into this Apple, Pear & Quince Galette.
Farmers' Market Desserts author Jennie Schacht tosses diced apple and pear together with grated quince to fill this rustic, free form tart. A bit of lemon juice, vanilla, and brown sugar accents the filling, and the galette is finished with a calvados-apricot glaze that plays up the apple-y notes of the fruit.
No need to worry if you aren't able to find quinces in your area, feel free to substitute another apple, pear, or even better, an Asian pear.
Get the Recipe
As always with our Bake the Book feature, we have five (5) copies of 'Farmers' Market Desserts' to give away.