Friends and family helped pick apples in September. There were fewer this year because we knocked down a bunch when we were banging off snow in a wicked late summer dump. We lost some apples but saved the tree. We have more wee pears than we could possibly pick – many are too high for us – lucky squirrels. But we ran out of steam, too. There were a few apples we couldn’t reach, the most beautiful on the tree.
Now we’re making applesauce and testing pear recipes. Pear and raspberry, and pear and blueberry isn’t worth the bother of cutting up the little pears. Straight raspberry or blueberry is easier and at least as tasty.
But pear compote with rosemary? That’s a winner! Dark and full-flavoured, it would be perfect with brie, which I can’t eat, but is also just fine with feta cheese. Mild cheddar is too bland, but a strong cheddar might be heavenly. I’d like to try it as a spread in a roast beef sandwich, too.
Next up: apple sauce, and apple slices frozen for winter pies and crisp.
Maureen
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