Most food folks — and especially those who favor fall flavors — are either team pumpkin or team apple.
But who says this contest requires a two-party system? (And, of course, who says it's a contest?)
The point here is that, with autumn's cornucopia of in-season fruits and flavors, we'd be remiss to focus on just two.
Fall Fruit Alternatives (To Pumpkin and Apple)
Tart cranberries make our cheeks pucker with delight — hello bright acidity! Musky Concord grapes, thanks to their chewy skin and mild sweetness, make ideal jams and jellies. Aromatic pears are wonderful when poached and provide a nice alternative filling to traditional apple pie.
And then, of course, there's quince and maple and sweet potato and pecan and... the list goes on and on.
5 Fall Dessert Recipes
Below are five fall ingredients for five easy fall desserts that are guaranteed to surprise and delight your fall holiday guests.
As for where to find them, your local farmer's market is likely brimming with autumn produce right now.
CRANBERRY WALNUT: Dress up your chocolate chip cookies for the season!
- Fold ½ cup dried cranberries, ½ cup chopped walnuts, and 2 teaspoons orange zest into standard chocolate chip cookie dough (along with the chocolate chips).
CONCORD GRAPES: A fall farmer’s market staple, these rich grapes are incredibly juicy and deeply flavored.
- Fold 1 ½ cups seedless concord grapes with 2 teaspoons lemon zest into a sponge cake batter right before baking for a gorgeous jewel-studded dessert.
PEARS: Pies, cobblers, even “pear sauce”: anything apples can do, pears can do better — and in a more refined, delicate way.
- For recipes that require firm apples like Granny Smith, Gala, or Fuji, replace with Bosc pears; soft-cooking apples like McIntosh can be replaced with Bartlett pears.
QUINCE: A relative to apples and pears, quince is prized for its tart flavor. Be sure to cook it (as it is too firm to be enjoyed raw).
- Peel and cut two quinces into wedges then add to a saucepan with 1 ounce sliced ginger, ¼ cup maple syrup, 1 cinnamon stick, and enough water to cover. Poach over low heat until tender. Strain and serve warm with vanilla ice cream and a scratch of freshly grated nutmeg.
MAPLE PECAN: A favorite flavor, particularly in the Northeast, maple pecan's combination of sweet, nutty and buttery makes us want to curl up by the fireplace with a cup of tea and a good book.
- Add ¾ cup chopped toasted pecans to cornbread batter. Bake in a greased cast-iron skillet and serve with Grade B maple syrup.
