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.
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These grilled fig sundaes are a perfect transitional dessert. Shades of summer are represented though scoops of ice cream and burstingly sweet figs that are grilled, preferably before the grill is retired for the season. Fall come through with the rosemary skewers that the figs are threaded onto and deeply sweet and sour balsamic "fudge" sauce made from vinegar reduced with red wine and sugar. The dish is finished with a sprinkle of sea salt and cracked black pepper, savory elements that tie together the sweet and tart notes of this gorgeous early fall sundae.
Why would you want to throw beets and zucchini into a perfectly good chocolate cake? Well, there are a couple of reasons. The grated vegetables add a great deal of moisture to the cake, keeping butter and fats to a minimum. Once cooked, the zucchini and beets practically melt into the cake. Enjoying a hearty slice of this dense and chocolaty Bundt cake is essentially the same thing as chowing down on a plate of healthy vegetables, right?
Apples are everywhere in fall baking, but what about pears? Take away the ubiquitous fall red-wine-poached pear, you'll soon see that there are very few pear desserts out there. When you consider that the more popular member of the pome family is incorporated into nearly everything from pies to cobblers and brown bettys, it's a bit of a mystery as to why pears aren't treated with the same pastry-making regard, especially when you consider their wonderfully delicate, almost floral sweetness.
Farmers' Market Desserts is the kind of baking book that helps ease the transition from the bounty summer produce into the cool, shelf-stable world of fall and winter dessert making. Author Jennie Schacht guides readers though the seasons, creating desserts that will keep your October baking just as exciting as those first cherry pies of the summer.