This is an elegant, classic dessert for a Winter holiday meal. Traditionally, firm Bosc pears are used because they hold their shape through the poaching process.
Making caramel apples in the Fall is a long-standing sweet tradition! There are many ways to make the caramel, and an endless variety of goodies to decorate the apples. We chose to make caramel apple wedges that are pretty and easier to eat than whole apples.
Apple candles are easy to make and add natural beauty to autumn and holiday decorations. To showcase the apple candles, best used as a table centerpiece or mantel display, place them on tall candleholders, varying their height and adding other fall fruits and nuts, or fresh flowers and foliage that accent their color and add texture.
Grill your favorite peach variety and serve as dessert with ice cream, whipped cream or yogurt topped with fresh blueberries or strawberries. Or serve as an appetizer or side dish with chicken or fish or on a burger topped with crumbled blue cheese.
Drop the peach into boiling water for about 30 seconds. Using a large slotted spoon, lift it out and dunk it into a bowl filled with water and ice. As soon as the peach is cool enough to handle, lift it out of the ice bath. Lightly pinch the softened skin, or use a paring knife to puncture the skin near the stem. The skin should easily peel away from the blanched peach.
The days are long, the nights are warm and there’s every reason to relax and entertain out in the fresh air. Capture the feeling with a sparkling pitcher of Peach-Berry Sangria. What more refreshing way to share the fruits of your home orchard labors?
Here are some possibilities: 1 1/2 – 2 lbs. dried fruit, About 5 quarts of fruit puree, About 5 quarts of fruit preserves, or even 1 gallon of juice. Enjoy your harvest!