Honey Crisp and Bartlett, Apples and Pears

Pickings are definitely not slim at Farmer's Market during these early fall days. Bins of apples greet you as you walk past the Skibbe stand; it is difficult to choose which type you want, but fortunately there are signs describing the characteristics of each. Pears at Morlock Farms are big, green and begging to be chosen.

This week I used both Honey Crisp apples and Michigan pears to make two desserts. More a cake person than a pie person, I usually choose to make a cake-type dessert. Also the pie people I know tell me that crust is of utmost importance. I have learned through experience that the Pillsbury refrigerated pie crust is a lot better than mine. I decided to make a galette adapted from Real Simple magazine. The literal translation of galette is broad thin cake. In cooking terms, it is an elegant open-faced pie.

Apple Pear Galette

2 T all purpose flour, plus more for the surface
2 9-inch refrigerated piecrusts
1/4 c plus 2 T apricot preserves
3 Honey Crisp apples, peeled and sliced 1/4 inch thick
3 Bartlett pears, peeled and sliced 1/4 inch thick
2 T fresh lemon juice
1 t grated fresh ginger
1/2 t ground cinnamon
3 T plus 1 t granulated sugar
1 large egg, beaten

Heat oven to 350. On a lightly floured surface, place one piecrust on top of the other and roll out the stack to form one 16-inch circle. Transfer to a parchment-lined baking sheet (I used a pizza pan). Spread 1/4 cup of the preserves on the crust leaving a 2-inch border.

In a large bowl, toss the apples, pears, flour, lemon juice, ginger, cinnamon and 3 T of the sugar. Transfer to the crust, leaving the border clear. Fold the edges of the crust over the fruit mixture.

Brush the edge of the crust and sprinkle with the remaining t of sugar. Bake until the crust is golden brown and the fruit is fork tender, about 50-60 minutes.

In a small saucepan, heat the remaining 2 T of preserves and 1 T water over medium heat until liquid, about 2-3 minutes. Brush on the fruit. Serve warm or cold.

And another dessert....

Since I had a few apples and pears, I looked for another recipe and found an apple pear cake. Very simple, you don't even need a mixer. Not only did it smell wonderful in the house, this cake was moist and really really good. This came from food.com.

Apple Pear Cake

1 c white sugar
1 c brown sugar
3 eggs
1 c oil
2 t vanilla
3 c flour
1 t salt
1 t baking soda
2 t cinnamon
4 c raw diced apples and pears (peeled)

Topping

1/2 c brown sugar
1/4 c milk
1/4 lb butter

Mix all cake ingredients by hand in order.
Pour into a greased 9 x 13 pan or springform pan (I used the springform pan).
Bake at 350 degrees for 45 minutes and remove.

For the topping, mix all ingredients in a saucepan and bring to a slow boil for 3 minutes. Pour over cake and return to oven for 4 minutes.

Oh, you can't decide which dessert you would like? Have both, scoop some vanilla ice cream on the plate and pair your sweets with an apple cider mimosa. (Skibbe apple cider and champagne, half and half with apple slice). Enjoy!