A mingling of green tea and grapefruit zest transforms Bosc pears into an intriguing, health-ful dessert. The tea is steeped separately, before the sliced fruit is added. The tender, cooked pears can rest in the liquid for hours, absorbing additional flavor before serving.
This dessert honors America's oldest fruit tree, a pear tree brought from Europe around 1630 and planted in Massachusetts. Here, we poached Bosc pears in a Tennessee whiskey-spiked liquid perfumed with vanilla bean and orange zest.
Fall weather brings to mind the sharp sweetness of apples. The fruit is perfect for eating out of hand, but the cool weather calls for baked goods. Apples are wonderfully versatile, and it just wouldn't be the holiday season without an apple pie.