Falling for the season: six apple and pear recipes

by Terry B on September 25, 2013

The season’s newcomers, apples and pears, take turns in six recipes that are all over the map, from sweet to savory, breakfast to dessert. Recipes below.

ricotta-pancakes-pears

Fall is officially here. So are apples and pears, in abundant variety. And while both are delicious to eat out of hand, they’re even more fun to cook with. Here are half a dozen Blue Kitchen recipes to help you make the most of the new arrivals at the farmers markets and produce departments.

1. Ricotta Pancakes with Sautéed Pears

Beaten egg whites give Marion’s ricotta pancakes pictured above a light, creamy finish. Here, they’re topped with quickly sautéed fresh pears, making a lovely weekend breakfast. You’ll find the recipe, along with other topping suggestions, here.

2. Grilled Cheese Sandwich with Apple & Arugula

grilled-cheese-lentil-soup

In this grilled cheese sandwich, extra sharp cheddar gets a flavor boost from tart Russet apples and peppery arugula. You’ll find the sandwich recipe (and one for the accompanying Lentil Soup with Cumin and Cilantro) right here.

3. Pear Blue Cheese Bacon Pizza

pear-blue-cheese-pizza

Bacon? Pizza? Blue Cheese? Pears? What’s not to like? With this pizza, the answer is “nothing.” Weeknight quick, it mixes sweet and savory beautifully. Here’s the recipe.

4. Braised Pork Roast with Five-Spice Rub and Apple/Onion Compote

five-spice-apple-pork

When fall starts to get more serious—as early as next month in some parts—nice, slow oven braises that warm the kitchen and fill the house with delicious aromas are especially welcome. Here, a Chinese five-spice powder-flavored pork roast is braised on a bed of apples, onions and apple cider until falling apart tender.

5. Frangipane Pear and Cherry Cake

cherry-cake

Pears and cherries team up with almond-based frangipane in a flavorful cake that gets even better the second day. (Of course, when Marion makes it, having any left the second day is a challenge.) The sweetness of the pears is cut with the tartness of the cherries, and a delicate almond flavor permeates everything. Here’s the recipe.

6. Sautéed Pears with Thyme and Ice Cream

pears-thyme-ice-cream

Okay, pears seem to have won in this post. Here’s another dessert, fresh, decadent and ridiculously easy. Pear slices are sautéed with butter and fresh thyme, then topped with ice cream and lemon zest. Done. You’ll find the recipe here.

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{ 4 comments… read them below or add one }

randi September 25, 2013 at 10:35 am

I didn’t bring a lunch today and now I’m starving after looking at these.
Here in Ontario we are having a bumper crop of apples. This year was the perfect combination of sun and water. Apparently they are especially tasty too. Hope the same goes for the pears because I adore them. That sandwich is calling me :)

kitchenriffs September 25, 2013 at 10:41 am

I love apples, but it’s hard to beat a ripe, juicy pear. So no surprise they won the post! Great roundup of seasonal goodies — thanks.

JPI September 26, 2013 at 11:05 am

Gussied up grilled cheese is certainly all the fashion these days (along with mac and cheese) but apples and arugula? Genius! Along these lines I have a recipe for pheasant braised in cream with apples and chanterelles that works equally well with pork.

Terry B September 26, 2013 at 11:13 am

Randi, we haven’t sampled much in the way of apples yet this season, but we’ve had some nice pears here in Chicago. Hope yours are also good.

Thanks, Kitchenriffs!

JPI, we just brought back a bunch of chanterelles from Seattle and are looking for things to do with them. Your pheasant and/or pork braise sounds delicious!

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