This lovely recipe uses honey to draw out the mellow sweetness of pears.
6 firm but ripe pears, peeled, cored and halved
1 cup honey
2 tablespoons fresh lemon juice
Pinch fine sea salt
½ cup dried cranberries
1. Combine 2½ cups water, honey, lemon juice, and sea salt in large saucepan. Bring to boil over medium heat, stirring occasionally.
2. Add pears; reduce heat and simmer until tender, turning occasionally, 4 to 6 minutes, depending on ripeness. Using slotted spoon, transfer pears to medium bowl. Boil liquid until reduced to 1 cup syrup, about 22 minutes. Pour syrup over pears. Cover and chill until cold, about 2 hours.
3. Divide pears and syrup among 6 bowls. Top each with a sprinkling of dried cranberries and serve slightly chilled or at room temperature with a dollop of slightly sweetened crème fraîche and a shortbread cookie, if desired.
Moist and incredibly flavorful, this apple cake comes together in just minutes!
F&L apple cake mix
2 apples, cored and diced
½ cup toasted walnuts, chopped
1. Preheat the oven to 350°. In a large bowl, combine the cake mix, eggs, diced apples or rhubarb, and toasted walnuts, stirring well to combine.
2. Pour batter into a greased cake pan and back for 25-30 minutes, or until a tester comes out clean. Allow to cool slightly and serve warm.
Variation: This is also lovely baked in a cast-iron pan as an upside down cake. For this method, melt ⅓ cup butter and ⅓ cup sugar in a cast iron pan over medium-low heat, then pour in the mixed cake batter. Bake for 25-30 minutes, or until a tester comes out clean. Remove from the oven and invert the pan on a rimmed plate. Let sit 5 minutes then carefully remove the pan from the cake.
So simple, so delicious: Simply toss apple slices with cornstarch and sugar, then sprinkle with the topping from this week’s box.
4 cups peeled and sliced apples
½ cup sugar
1 tablespoon cornstarch
1-2 tablespoons of butter
Farm & Larder walnut-cinnamon apple crisp topping
1. Preheat the oven to 375°.
2. Toss the fruit with sugar and cornstarch. Place in an oven safe dish and add butter dabs to the top. Sprinkle the fruit crisp topping evenly over the apple slices, covering completely.
3. Bake until the topping is lightly browned and the fruit is bubbly, about 35-40 minutes.
These fragrant apples are wonderful served on top of pancakes or waffles.
4 apples, peeled, cored and sliced ¼-inch thick
2 tablespoons butter
¼ cup brown sugar
1 teaspoon ginger
1 teaspoon cinnamon
2 tablespoons maple syrup
1. Melt butter in a heavy skillet. Add apples and cook over medium heat until they begin to soften.
2. Add brown sugar, ginger, cinnamon and maple syrup. Cook until most of the liquid is evaporated. Keep warm until ready to serve.
Variation: This recipe is also lovely with fall pears instead of apples, or a mixture of the two.