More Than a Pear

More Than a Pear

This week I decided to take a step in the "seasonal" fruit direction and go with something a little bit more homestyle. The above pictured delights are Cinnamon Pear Fritters with Maple Cream and Caramel Sauce. This was an idea I had early on in summer when I was looking for a summer dessert to do with apples. While this easily could have been switched out with apples, I decided to do pears because everyone has had an apple fritter, but not many have had a pear fritter. The sweetness of the pear came through so perfectly after being fried to just the right temperature. One thing that kept running through my mind this whole week was the caramel sauce. Was it too plain? Should it have been salted caramel? Cinnamon caramel? While I didnt have any complaints on it, I do think it could have been just a little bit better. Im still not sure exactly how though!

 

I am planning on really using pears this year and giving them their time in the spotlight. The light and fresh taste they bring can be so refreshing in the holidays that can be filled with thick and heavy pies and other treats. Not to mention, it is such a versatile fruit! I do think the trick of using pears has to do with thier ripeness. If you plan on baking a pear, it needs to be just a little under ripe and firm so it doesnt turn to mush. But if you are just chopping it up to serve as a garnish, be sure it is perfectly ripe and soft so it has the proper texture.

 

The struggle to find a place for citrus on my menu continues. I've done just about everything possible with lemon and nothing sells. I am so frustrated! Maybe its time to give orange a chance? For now I have replaced the Lemon Chiffon Mousse with a Fall Sundae that features pumpkin ice cream and maple ice cream. I have nothing against citrus, but if fall sells, then it stays!

 

 

Keeping it Sweet,

 

Amber