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'Farmers' Market Desserts' on Serious Eats
One of fall's more elegant offerings is the sweetly aromatic quince. Available for just a few months in the early fall, this relative of the apple and pear is best enjoyed in cooked form rather than eaten raw, and just about perfect when baked into this Apple, Pear & Quince Galette.
The aromatic quince has a fleeting season, just a few months in the early fall. This Apple, Pear & Quince Galette combines the perfumed fruit with apples and pears into a rustic, free form tart.
These grilled fig sundaes are a perfect transitional dessert. Shades of summer are represented though scoops of ice cream and burstingly sweet figs that are grilled, preferably before the grill is retired for the season. Fall come through with the rosemary skewers that the figs are threaded onto and deeply sweet and sour balsamic "fudge" sauce made from vinegar reduced with red wine and sugar. The dish is finished with a sprinkle of sea salt and cracked black pepper, savory elements that tie together the sweet and tart notes of this gorgeous early fall sundae.
The sweet-tart balsamic "fudge" drizzled over rosemary skewered grilled figs appears brings the layers of sweetness, herbal flavors, and rich dairy together for a perfect early fall dessert.
Why would you want to throw beets and zucchini into a perfectly good chocolate cake? Well, there are a couple of reasons. The grated vegetables add a great deal of moisture to the cake, keeping butter and fats to a minimum. Once cooked, the zucchini and beets practically melt into the cake. Enjoying a hearty slice of this dense and chocolaty Bundt cake is essentially the same thing as chowing down on a plate of healthy vegetables, right?
What's the big secret in this Farmer's Secret Chocolate Bundt Cake? An extra serving of veggies by way of grated beet and zucchini. But have no fear, this moist bundt tastes way more like chocolate than like a vegetable patch.
Apples are everywhere in fall baking, but what about pears? Take away the ubiquitous fall red-wine-poached pear, you'll soon see that there are very few pear desserts out there. When you consider that the more popular member of the pome family is incorporated into nearly everything from pies to cobblers and brown bettys, it's a bit of a mystery as to why pears aren't treated with the same pastry-making regard, especially when you consider their wonderfully delicate, almost floral sweetness.
This Ginger-Pear Skillet Cake tops super moist and spicy gingerbread with sweet-salty slices of caramelized pear.
Farmers' Market Desserts is the kind of baking book that helps ease the transition from the bounty summer produce into the cool, shelf-stable world of fall and winter dessert making. Author Jennie Schacht guides readers though the seasons, creating desserts that will keep your October baking just as exciting as those first cherry pies of the summer.