Pear-Apple Crisp
A quick and easy dessert using fresh apples and pears: Simply toss with cornstarch and sugar, then sprinkle with the topping from this week’s box.
Ingredients:
2 cups apples, peeled, cored and thinly sliced
2 cups pears, peeled, cored and thinly sliced
½ cup sugar
1 tablespoon cornstarch
1-2 tablespoons butter
Farm & Larder fruit crisp topping
Method:
1. Preheat the oven to 375°.
2. Toss the apple and pear slices with sugar and cornstarch. Place in oven safe dish and add butter dabs to the top. Sprinkle the fruit crisp topping evenly over the fruit, covering it completely.
3. Bake until the topping is lightly browned and the fruit is bubbling, about 35-40 minutes.
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Fall Apple Crisp
So simple, so delicious: Simply toss apple slices with cornstarch and sugar, then sprinkle with the topping from this week’s box.
Ingredients:
4 cups peeled and sliced apples
½ cup sugar
1 tablespoon cornstarch
1-2 tablespoons of butter
Farm & Larder walnut-cinnamon apple crisp topping
Method:
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.
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Honey-Roasted Pear Salad with Thyme-Apple Verjus Vinaigrette
This salad is a stunner!
Ingredients:
1 bunch fresh thyme sprigs
4 ripe but firm Bosc pears (about 2 ½ pounds), halved, cored
¼ cup honey
6 cups mixed spring greens, such as this week’s Wrinkled Crinkled Cress, Claytonia and salad mix
6 ounces blue cheese, sliced or coarsely crumbled
½ cup hazelnuts, toasted, coarsely chopped
Dressing:
â…“ cup apple verjus
â…“ cup olive oil
1 large shallot, finely chopped
2 teaspoons fresh thyme leaves
Method:
1. To prepare the dressing, whisk all ingredients together in a small bowl to blend. Season dressing to taste with salt and pepper.
2. Preheat the oven to 400°. Scatter thyme sprigs on a rimmed baking sheet. Place the pear halves cut side down on a work surface. Starting ½ -inch from stem and leaving the pear half intact, cut each lengthwise into scant ⅓- to 1/2 -inch-wide slices. Press pear gently to fan slices; place atop thyme sprigs. Drizzle pears with honey; sprinkle with salt and pepper. Bake until pears are tender, about 15 minutes. Let stand on a baking sheet at least 30 minutes and up to 3 hours.
3. Combine the greens in a large bowl. Add a drizzle dressing and toss to coat, adding more to taste. Divide the salad among plates and place a pear half on top of the greens. Garnish salads with cheese; sprinkle with nuts.
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Blue Cheese-Stuffed Roasted Pears with Arugula
Roasted and topped with cranberries, hazelnuts and blue cheese, these pears from the Barefoot Contessa are incredibly flavorful.
Ingredients:
3 ripe, but firm, pears
3 ounces Westward Blue cheese
¼ cup dried cranberries
¼ cup hazelnuts, coarsely chopped
½ cup apple cider vinegar
Freshly-squeezed lemon juice
3 tablespoons port or dessert wine
¼ cup brown sugar
¼ cup olive oil
6 ounces arugula greens
Sea salt
Method:
1. Preheat the oven to 375°. Slice pears lengthwise into halves. With a small sharp paring knife and a melon baller, remove the core and seeds from each pear, leaving a round well for the filling. Toss the pears with some lemon juice to prevent them from turning brown. Arrange them, core side up, in a baking dish large enough to hold the pears snugly.
2. Gently toss the crumbled blue cheese, dried cranberries, and walnuts together in a small bowl. Divide the mixture among the pears, mounding it on top of the indentation.
3. In the same small bowl, combine the apple cider, port, and brown sugar, stirring to dissolve the sugar. Pour the mixture over and around the pears. Bake the pears, basting occasionally with the cider mixture, for 30 minutes, or until tender. Set aside until warm or at room temperature.
4. Just before serving, whisk together the olive oil, ¼ cup of lemon juice, and ¼ cup of the basting liquid in a large bowl. Divide the arugula among 6 plates and top each with a pear half. Drizzle each pear with some of the basting liquid, sprinkle with salt, and serve warm.
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Baked Cinnamon Apples
A truly homey dessert, packed with our signature sweet filling.
Ingredients:
4 baking apples, such as Lady Alice
Farm & Larder baked apple filling
2½ tablespoons butter, melted
¼ cup rum or brandy
½ cup heavy cream (optional)
Method:
1. Preheat the oven to 375°.
2. Core the apples using a sharp paring knife or melon baller, scooping out some of the flesh, but leaving the apples whole and intact. Make a slit around the middle of each apple.
3. Place Farm & Larder filling in a small bowl. Stir in 2 tablespoons of the melted butter. Drizzle the remaining butter in a small baking dish. Place the apples in the dish. Stuff the hollows with the filling mixture, packing densely. Pour the rum or brandy over the apples.
4. Cover the dish tightly with aluminum foil. Bake the apples for 30 minutes. Remove the foil and spoon some of the pan juices over the apples. Bake, uncovered, until the apples are cooked through, about 30 minutes longer. Whisk the cream with a fork until lightly thickened, drizzle over apples, and serve.
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Moscato-Poached Pears
This simple poaching method produces a beautifully-light dessert.
Ingredients:
6 Bosc pears
2 cups Moscato
½ cup honey
1½ cups water
Pinch of salt
Method:
1. Peel pears (optional); cut each in half lengthwise and remove cores (a melon baller works well for this).
2. In a large saucepan, combine all ingredients and bring to a simmer. Add the pear halves, and gently poach the pears until they are just tender. Remove pears to a shallow pan. Reduce the poaching liquid under medium high heat until it is a syrup, and then drizzle over the pears.* You can serve the pears immediately while still warm with a scoop of ice cream and their syrup, or they can also be served at room temperature with a small cookie and a dollop of crème fraîche.
* The pears can also be refrigerated at this point. To serve, the pears can be reheated in their syrup, or served chilled, topped with other fresh fruit and a dollop of sweetened whipped cream, crème fraîche or ice cream.
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Prosecco-Poached Pears
This simple poaching method produces a beautifully-light dessert.
Ingredients:
4 Bosc pears
2 cups prosecco
½ cup honey
1 ½ cups water
Pinch of salt
Method:
1. Peel pears (optional); cut each in half lengthwise and remove cores (a melon baller works well for this).
2. In a large saucepan, combine all ingredients and bring to a simmer. Add the pear halves, and gently poach the pears until they are just tender. Remove pears to a shallow pan. Reduce the poaching liquid under medium high heat until it is a syrup, and then drizzle over the pears.* You can serve the pears immediately while still warm with a scoop of ice cream and their syrup, or they can also be served at room temperature with a small cookie and a dollop of crème fraîche.
* The pears can also be refrigerated at this point. To serve, the pears can be reheated in their syrup, or served chilled.
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Apple Galette with Candied Cranberries
This country-style tart is also topped with a drizzle of our housemade cranberry syrup.
Ingredients:
Farm & Larder galette dough, chilled
4 apples
½ cup candied cranberries
2 tablespoons sugar
½ teaspoon cinnamon
1 tablespoon unsalted butter, cut into small pieces
F&L cranberry syrup
Method:
1. Preheat the oven to 400°. Peel, halve and core the apples and slice into ¼-inch thick pieces. In a small bowl, combine the sugar and cinnamon.
2. On a lightly floured work surface, roll the pastry into a 12-by-14-inch rectangle and transfer to a large rimmed baking sheet. Decoratively arrange the apple slices over the pastry to within an inch of the edge. Drizzle the honey over apples, then sprinkle with cinnamon sugar and dot with the pieces of butter. Scatter the candied cranberries all over the apple mixture. Fold the pastry edge up and over the apples to create a 1-inch border.
3. Bake the galette for about 1 hour, until the pastry is nicely browned and crisp and the apples are tender. Transfer the pan to a rack and let the galette cool. Lightly drizzle with F&L cranberry syrup and serve warm.
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Baked Lady Apples
A true classic, this beautiful dessert is lovely topped with crème fraîche.
Ingredients:
4 Lady apples
½ cup brown sugar
4 tablespoons butter
2 teaspoons brown sugar
1 cup boiling water
Method:
1. Preheat oven to 350°. Rinse and dry the apples. Using a sharp paring knife or apple corer, cut out the cores, leaving the bottom ½-inch of the apples intact. (If using a paring knife, first cut out the stem area and then use a small metal spoon to scoop out the seeds). Cut the holes so that they are an inch or so wide.
2. Place the apples in a baking dish and stuff each apple with 2 tablespoons brown sugar and 1 tablespoon butter. Sprinkle each with cinnamon.
3. Pour the boiling water into the bottom of the baking dish. Bake for 30 to 45 minutes, until the apples are cooked through and tender, but not overcooked and mushy. When done, remove the apples from the oven and baste them with the juices from the pan. Serve with a dollop of lightly sweetened whipped cream or crème fraîche.
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Apple-Pear Galette with Smokey Blue Cheese
Slice this beautiful tart into wedges and serve as an appetizer!
Ingredients:
Farm & Larder galette dough, chilled
1 Lady apple
2 red pears
2 tablespoons butter
2 shallots
½ cup Rogue Creamery smokey blue cheese
¼ cup walnuts, chopped
Method:
1. Preheat the oven to 400°. Peel, halve and core the apples and pears and slice into ¼-inch thick pieces. In a small skillet, melt butter over medium heat. Add shallots; cook 2 to 4 minutes, stirring occasionally, until tender; remove from heat.
2. On a lightly floured work surface, roll the pastry into a 12-by-14-inch rectangle and transfer to a large rimmed baking sheet. Decoratively arrange the apple and pears slices over the pastry to within an inch of the edge. Spread the shallots over top in an even layer, then fold the pastry edge up and over the fruit mixture to create a 1-inch border.
3. Bake for about 40 minutes, until the pastry is starting to brown and the fruit is tender. Sprinkle the galette with chopped walnuts and bake an additional 10 minutes, then remove from the oven and sprinkle over the crumbled blue cheese. Transfer the pan to a rack and let the galette cool. Slice into wedges and serve warm or at room temperature.
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