Cooking with Fruit
Fruit finds its way into the kitchen on cold and rainy autumn days when its sweetness and flavor makes it the perfect comfort food.
At this time apples, quinces, prunes and oranges challenge the sweet potatoes, pumpkins and squashes for their rightful place on the menu and often win.
As the weather turns chilly, the warm, sweet and savory pairings of fruit and meat are welcomed at the dinner table, especially when blended in hearty stews.
Duck with oranges, chicken and pears, quince and pheasant stew, lamb with dried apricots, quail stuffed with figs, beef stew with prunes, pork chops and applesauce, the sweeter, richer and more flavorful the better.
If none of the above hits the spot, one can always go for the ultimate dreary day concoction – the fruit compote – which has all the aroma of fresh fruit, enhanced by the fact it is served warm in a light syrup and flavored with vanilla, lemon zest and cinnamon.
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