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Autumn is high season for Pennsylvania apples and pears. Although many associate Washington State as a leader in growing apples, especially Red and Golden Delicious, the Keystone State produces some fine fall fruit.
When I was a girl, the only varieties we found in supermarkets were Rome and Red Delicious. Today, we have Granny Smith, Jonathan, Jonagold, Fuji, Macoun, Braeburn, Gala and the list goes on.
Pennsylvania also produces pears. My favorite is the Anjou, which is perfect for eating out of hand and in recipes. Served with an assortment of cheeses at the end of a meal, Anjou pears provide the right touch of sweetness.
Baked Apples
Ingredients:
4 large Rome apples
Handful of walnuts, chopped
Cinnamon, to taste
Real maple syrup
Directions:
Core the apples and remove the seeds. Make a small hole in the top of each apple.
Toss the walnuts with a sprinkling of cinnamon. Fill each apple with the walnuts. Place in a glass baking dish. Pour the syrup over the apples.
Cook on high in the microwave for about 10 minutes. If the apples are not soft enough, microwave for another five minutes.
Serves four.
Note from Phyllis: Each microwave oven varies in temperature strength. It is a good idea to begin with cooking them for 10 minutes and then proceed to cook a bit more so you don’t end up with mush. Some people like to pour light cream or half-and-half over the apples just before serving. The apples can be served warm or cool.
Homemade Cinnamon Apples
Ingredients:
4 Granny Smith apples
1 stick of butter
Cinnamon, to taste
1/2 cup of white wine
1 tablespoon of fresh lemon juice
Directions:
Peel and core the apples. Cut the apples into slices.
Melt the butter in a large skillet over medium heat. Be careful not to burn the butter. Add the apple slices to the skillet and toss with tongs. Sprinkle on the cinnamon, add the wine and lemon juice and continue to toss for five to 10 minutes. The apples should retain a bit of crispness.
Serves four.
Note from Phyllis: These apples are a fine side dish for a roast loin of pork or any roast. You could saute some red cabbage and add them to the apples if you wish.
Pears Poached in Red Wine
Ingredients:
4 Anjou pears
Dry red wine
1 cinnamon stick
Vanilla ice cream
Directions:
Core the pears and slice them. Place them in a saucepan. Add enough wine to cover the pears. Add the cinnamon and bring to a boil. Lower to simmer and cook the pears for about 10 minutes.
Remove from the pan with a slotted spoon. Cool at room temperature.
Place the pears in a bowl. Cover with plastic wrap and chill in the refrigerator for at least four hours.
Serve with the ice cream.
Serves four.
Note from Phyllis: You can use a merlot, cabernet sauvignon, Beaujolais or any blended dry red wine in this recipe. You could also poach the pears in an inexpensive port.
Homemade Pear Sauce
Ingredients:
6 Anjou pears
Water, to cover the pears
1 cup dry white wine
Directions:
Peel, core and slice the pears. Place them in a saucepan. Cover with the water and add the wine.
Bring to a boil. Lower to medium and cook for about 10 minutes.
Drain the pears and cool.
Place the pears in the bowl of a food processor fitted with the steel blade. Pulse on and off until reaching the desired consistency. Some people like a chunky pear sauce, while others prefer a smoother sauce.
Place the pear sauce in a container. Cover and chill in the refrigerator for at least four hours.
Serves four.
Note from Phyllis: You can substitute Granny Smith or Gala apples for the pears in this recipe.
