Apple and pear desserts are Fruit From Washington specialties: bettys, crisps, crumbles, cobblers, clafouti, cakes, and puddings. For pies and tarts see our pastry recipes! Looking for a classic dessert? We've moved the old-fashioned family favorites to the Heirloom Collection of fruit dessert recipes.

For Ice Creams, Sherbets, Sorbets, Mousses, Ices and Frappés - See Fruit From Washington's Frozen Desserts

For Fruit and Berry Pie and Tart Recipes including Everybody's Favorite Apple Pie - See Fruit From Washington's Pies and Pastries

Q: D__ loves making baked apples--a couple of years ago you sent apples perfect size for baking. I removed the core and baked them with butter and then filled them with Haagen Das vanilla caramel crunch ice cream--yum. Are there such things as baking apples and are those good just as well for normal eating?? - M.G., 1/8/05

A: We recommend golden delicious apples for baking and they are also delicious eaten fresh! The Golden Delicious apple is an excellent "all purpose" cooking apple. This Washington apple has firm, white flesh that retains its shape when baked or cooked. Its rich, mellow flavor is an asset to any recipe.

If Golden Delicious Apples s are out of season, you can't go wrong with using Cameo® Apples in your baking recipes. Also, this variety is a very good fresh eating apple! See more about the uses of different varieties of apples. - C.E.

Applesauce Cake

A New Delineator Recipe from 1929.

1/3 cup butter of shortening
1 cup sugar
1 1/2 cups thick sweetened applesauce
2 cups flour
1 teaspoon soda
Pinch of salt
Spices to taste
1 cup raisins

Cream butter or shortening and sugar together, then add the applesauce. Mix and sift flour, soda, and spices, then the raisins. Mix well. Bake in well-greased loaf pan at 375 F. for about forty-five minutes.

Honey Apple Cake
The finale of a Rosh Hashana holiday meal! Honey and apples are symbolic of sweetness and the blessings of abundance to come in the New Year.

1 1/2 c. honey
1 T. almond extract
1/4 c. espresso
1/4 c. vegetable oil
2 eggs
2 1/2 c. flour
2 1/2 t. baking powder
1 t. baking soda
3/4 t. cinnamon
3/4 t. allspice
1/4 t. salt
2 c. peeled, chopped Granny Smith apples
1/2 c. raisins

Preheat oven to 350° F. Grease and flour loaf pan which measures 9x5x3 inches.

Stir together honey and almond flavoring. Set aside 1/2 c. of the mixture to use later.

Whisk together remaining honey mixture with espresso, oil and eggs. Mix together four, baking powder, baking soda, cinnamon, allspice and salt in a separate bowl. Then stir dry ingredients into batter. Add chopped apple and raisins but take care not to overmix. Pour into prepared pan. Bake 55-60 minutes. Test for doneness. Drizzle cake with reserved honey and almond mixture and serve with butter. (Source: Adapted from a recipe prepared by the National Honey Board)

Apples en Casseroles

From Portland Woman’s Exchange Cookbook, 1913 (Reprinted by the Oregon Historical Society, 1973). This dessert recipe appeared under the heading of “Custardy Things”!

Peel and core 4 large apples; put them in a casserole with 1 glass of brandy, juice of a lemon, a little cinnamon and 1 cup of sugar. Cover closely and bake 3/4 of an hour. Cover with sugar and chopped nuts. Glaze with a salamander and serve with cream. - Mrs. A. E. Rockey.

Note: I was confused, too, as I have always believed that a salamander was something you find crawling under rocks in the garden. Apparently, in terms of cooking, a salamander is a long handled tool with a circular steel or iron head which is heated red-hot over an element or open flame and used to quickly caramelize a sugar topping such as that found on creme brulee. You could also place the dish under a broiler or use a blowtorch to caramelize the topping if you don’t happen to have a salamander on hand. - ce

Danish Apple Pudding

Adapted from “A World of Good Eating: A Collection of Old and New Recipes from Many Lands” (Phillips Publishers, Inc., 1951)

1 package Zweiback
1 heaping Tablespoon butter
1/2 c. sugar
8 medium large apples (we recommend jonagolds)
1/2 pint whipping cream
1/2 c. fruit syrup (your choice of flavor)

Preheat oven to 350°F. Roll out a package of Zweiback. Mix the butter and sugar with the crumb mixture. Place a layer of crumb mixture in a greased loaf pan, then add a layer of sliced apples. Repeat alternating layers of crumb mixture and apples to fill the pan. End with layer of crumbs. Dot the top with butter and pour fruit syrup over all. Bake for one hour. Serve with whipped cream.

Pear Galette

Country style tart adapted from a Graduate Student Association Newsletter, John Hopkins University School of Medicine - much simpler than Julia’ s and Jacque’ s classic galette!

Pastry:
1/3 c. buckwheat flour (cornmeal may be substituted)
1 c. flour
1/2 tsp. salt
1 tsp. sugar

Combine dry ingredients in a mixing bowl and add:
7 T. butter
few tsp. sour cream (or non-fat yogurt)
enough cold water to reach a pliable consistency and roll to desired size.

Slice 2 pears (we recommend bartletts in early fall or boscs in winter), place in center of rolled crust, leaving enough at the edge to fold over the fruit. Top fruit with a dusting of sugar and fold edge of pastry over fruit. Bake in 400° oven for 35 minutes.

For apple galette, make above recipe but substitute 2 apples for the pears. We suggest winter banana, golden delicious, or jonagolds.

Apple Coffee Cake

Here’s an apple coffee cake recipe. It’s really good. I’ve made it 3 times now and none makes it to the afternoon. That’s in a 9x13 pan -- hungry boys! Make the topping first since it needs to be done first in order to simmer on the stove while you’re mixing up the batter. - ke

Topping (prepare first):

2 tablespoons butter
1/3 cup brown sugar
2 cups cored and sliced apples, may be left unpeeled
dash cinnamon

Melt butter in medium sauce pan. Add brown sugar and cinnamon. Stir until combined. Add apple slices. Stir and simmer on a low heat while you mix the cake batter.

Combine:
2 cups flour 2 1/4 tsp. baking powder 1/2 tsp. salt Mix in separate bowl: 1/2 cup shortening 1/2 cup sugar

Add to shortening and sugar mixture, mixing well after adding each egg:
3 eggs

Add dry mixture to the batter alternately with:
1 cup milk

Pour batter into greased 9 x 13 inch baking dish. Spread apple topping over batter.

Bake at 350°F. for 30-35 minutes.

Roasted Pears - From The Register-Guard, 3/10/04. Recipe by Greg Cabeza.

2 ripe pears, Bartletts recommended
2 T. butter
2 T. sugar
1 pinch salt

Preheat oven to 350 degrees. F. Rub pears with butter, then sprinkle with sugar and salt. Roast in oven until tender when pierced with a knife. Remove pears, add 2-3 teaspoons water to pan to deglaze the caramelized sugar. Pour this sauce over pears and serve. Serves 2.

Spiced Caramel Baked Pears

The Yakima Herald has a page promoting a newly published book on Pears -- history and recipes -- The Great Book of Pears by Barbara Flores, published by Ten Speed Press, $16.95. There are three recipes from this book printed in yesterday’s Herald: “Spiced Caramel Baked Pears,” “Mark Miller's Pear Salsa,” “Moraga Pear Pie” . I am going to try the Spiced Caramel Baked Pears today. Cory, it calls for 1/4 cup dry white wine or WHITE GRAPE JUICE. (As the rest of you know, Cory has tons of white grapes that she and the birds processed this summer.) The Pear Pie recipe looks basically like our Rhubarb Custard pie, with slight differences, such as 1/4 cup butter. If I try that, I think I'll just do the Rhubarb Custard recipe. The top crust is optional, according to this recipe. - B.E.

The recipe for the Baked Pears: (enough for 4 to 8 side servings)

4 tablespoons butter
1/4 cup packed brown sugar
1/2 vanilla bean scraped (which I don't have -- might use vanilla extract)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
4 each whole cloves and peppercorns
8 firm, just ripe Seckel pears, or 4 larger pears, peeled and cored, with stems intact (really, that is what it says -- apparently the pears are to be cored without cutting in half)
1/4 cup dry white wine or white grape juice

1. Preheat oven to 350 degrees F. To make caramel: Put the butter, sugar, wine and spices in a saucepan and heat just until the butter is melted, and stir.

2. Place the pears upright in a baking dish (taking a small slice from their bottom side will help them sit straight). Pour the caramel over each pear. Bake at 350 degrees F for 20 minutes, basting several times. The pears are done when a knife pierces them easily.

3. Before serving, pour the juice into a saucepan and cook for several minutes until thickened. Pour the juice over the pears and serve.

The Yakima Herald article says this book is about the evolution of European pear varieties -- bred by generations of monks -- in monasteries over the centuries. Twenty percent of the royalties from her book (The Great Book of Pears by Barbara Flores, published by Ten Speed Press) go toward promoting the effort to save vanishing European varieties at Filoli, an estate and fruit orchard in Woodside, California. - B.E.

Pear Spice Cake with Pecan Praline Topping

Submitted by Susan Eberhart from the October 1999 issue of Bon Appétit. Boxed spice cake never tasted so good: Fresh pears, crystallized ginger and a sweet nut topping really perk it up. Serve this warm or at room temperature. The topping will be soft when warm; it will be firmer, like southern praline, when cool.

1 cup (2 sticks) unsalted butter
1 box spice cake mix (1 pound 2.25 ounces)
3/4 cup canned pear nectar
3 large eggs
2 tablespoons mild-flavored (light) molasses
1/2 cup minced crystallized ginger
2 pears, peeled, cored, cut into 1/2-inch pieces (about 1 1/2 cups)
3/4 cup (packed) golden brown sugar
1/4 cup whipping cream
1 1/3 cups pecan halves, toasted

Position rack in center of oven and pre-heat to 350 degrees F. Butter 9-inch diameter springform pan with 2 3/4 inch high sides. Stir 1/2 cup butter in small saucepan over medium heat until melted and brown, about 3 minutes. Pour into large bowl. Add spice cake mix, canned pear nectar, eggs, molasses and crystallized ginger. Using electric mixer, beat batter 2 minutes. Fold in pears. Pour batter into prepared pan. Bake until cake is dark brown and tester inserted into center comes out with some moist crumbs attached, about 1 hour 10 minutes. Cool cake in pan on rack 15 minutes. Run knife between pan sides and cake to loosen. Release pan sides. Place cake on platter. Stir golden brown sugar, whipping cream and remaining 1/2 cup butter in heavy medium saucepan over medium-high heat until smooth. Boil 3 minutes, stirring often. Stir in pecan halves. Spoon warm topping over warm cake. Serve warm or at room temperature. Makes 8 to 10 servings.

Rumtopf

This recipe was given to us by a friend who is originally from Denmark. This is a fruit dessert where the rum and sugar acts as a preservative. We made the recipe in September and shared it during the holidays. KE

1 pound fruit (we used diffent kinds of berries--strawberries, raspberries, black currants)
2 pounds sugar

Mix together and let it sit so sugar dissolves then cover with rum (140 proof). Shake carefully sometimes and store in a cool dark place. Eat at Christmas or New Years.

Toni's Apple Clafouti

Toni Kramer's Clafouti recipe is submitted by our mutual friends, Jackie and Rob.

2 T. unsalted butter
3 red or golden delicious apples, peeled and cored, cut to 1/2" wedges  (Winter Banana would make a nice substitute)
3/4 c. sugar
1/4 t. cinnamon
2/3 c. all purpose flour
4 large eggs
1 c. milk
2 T. calvados, apple jack or dark rum
confectioners sugar (optional)

One hour before serving: pre-heat oven to 400°. Put remaining ingredients into blender to smooth. Add dry ingredients first; mix briefly, then add liquids, including calvados. With slotted spoon, remove apples to 2: deep baking dish, pour batter over apples.

Bake 40-45 min. at 400° until knife through center is clear and edge is puffy and browned. Sprinkle top with confectioners sugar if desired. Serves 8.

Apples in Biscuit Crust

2 c. flour
1 tsp. salt
1/2 tsp. baking powder
2/4 c. shortening
1 tsp. lemon juice
1 egg, lightly beaten
1 3/4 c. water
3 lbs. tart cooking apples
1 1/4 c. sugar
1 tsp. cinnamon
2 T. cornstarch
Confectioners' Sugar Icing

Preheat oven to 450° F. In mixing bowl combine flour, 1/2 tsp. of the salt and baking powder. Cut in shortening until crumbly. Add lemon juice, egg and 1/2 cup of the water. Stir until dry ingredients are moistened.

Divide dough in half. Roll half on floured board. Make into rectangle shape, large enough for bottom and sides of 13 x 9 1/2 x 2-inch baking pan. Line pan with dough.

Peel and core apples, cut into eighths. Combine 1 c. of water, sugar, cinnamon and rest of salt. Bring to boil. Add apples, simmer for ten minutes.

Combine cornstarch and remaining water, stir into apple mixture. Cook for five minutes longer, continuing to stir. Pour apple mixture in dough lined pan. Roll out remaining dough. Place over apple filling, trim and edge. Make cuts for steam to escape.

Bake in preheated oven for 20 minutes; reduce heat to 350° F, bake for 30 minutes more. Remove from oven, spread top with thin layer of Confectioners' Sugar Icing.

Maxim's Pears

These two d'Anjou pear desserts are from Grand Recipes, a booklet of Grand Marnier Liqueur recipes sent in by Barbara A. Eberhart. Great holiday dessert!

6 large, ripe d'Anjou pears
2 c. water
1 1/2 c. sugar, divided
1 t. vanilla
9 egg yolks
4 oz. Grand Marnier liqueur
1 1/2 c. heavy cream, whipped
1 pint vanilla ice cream
Sweetened whipped cream
Crystallized violets

1. Carefully peel pears, core from the bottom to remove pits but leave stem. Combine water, 1/2 cup sugar and vanilla in saucepan, bring to a boil. Reduce heat, simmer 5 minutes. Poach pears in syrup until just tender but still firm. Allow pears to cool in syrup, then remove and drain on paper towels. Chill.

2. Place egg yolks in a mixing bowl and start beating while slowly adding the sugar. Continue beating for about 5 minutes until mixture is light colored and very thick. Beat in Grand Marnier.

3. Set the bowl in a pan of simmering water; continue beating for 5 minutes. When egg mixture is foamy and warm, remove the bowl from hot water and set it in a pan of ice cubes or ice water. Continue beating until it is very thick and creamy. Fold in whipped heavy cream.

4. Pour into a deep dish from which it will be served. Chill. Fill the pears with ice cream and arrange them on the chilled mousse. Decorate with sweetened whipped cream put through a pastry tube and crystallized violets. (Serves 6)

Pear Flambée

1 1/2 c. water
2/3 c. sugar
1/2 lemon, sliced
8 firm ripe d'Anjou pears
4 eggs, beaten
1/2 c. sugar
1/3 c. flour
1 1/2 c. hot milk
2 oz. Grand Marnier liqueur
1/4 c. chopped almonds

1. Combine water, sugar and lemon slices in saucepan, bring to boil. Reduce heat and simmer gently 4-5 minutes. Peel pears, slice off the top quarter of each. Scoop out the lower sections removing seeds and leaving a good sized cavity in each one. Poach the pear sections 5 or 6 minutes in the prepared syrup. Remove and drain pear sections. Cool.

2. Mix eggs and sugar, blend in flour. Stir in milk and cook over low heat, stirring all the time. When mixture comes to a boil and is thickened, remove from heat. Cool. Add 2 tablespoons Grand Marnier and the almonds.

3. Fill the pears with the pastry cream and replace tops. Stand upright in a heat proof serving dish. Garnish by piping decorating meringue (recipe follows) around bottoms of pears and around edge of dish. Place in a very hot oven, 450°, just long enough to brown lightly. Sprinkle with remaining Grand Marnier and serve aflame.

Decorating Meringue
4 eggs, separated
1/8 t. cream of tartar
2/3 c. sugar
Beat egg whites with cream of tartar until frothy. Beat in sugar. Continue beating until very stiff. Gently fold in egg yolks beaten until thick and light. (Serves 6-8)

Fruit Kiss Torte

4 egg whites
1 c. sugar
1 t. vanilla
1 t. vinegar
3 c. diced pears, d'Anjou, Bosc or Bartlett
1 c. heavy cream, whipped

Prepare the torte a day ahead. Preheat oven to 300°. Grease well 10 x 6 x 1 1/2 inch baking dish. Beat egg whites until foamy in mixing bowl. Gradually add sugar, beating whites and sugar until stiff and glossy. Fold in vanilla and vinegar. Spread in pan.

Bake for 1 hour. Turn off heat, leave pan in oven for 15 minutes more.
Cool overnight. Torte will collapse as it cools. Next day before serving, top with diced pears and garnish with sweetened whipped cream.

Zabaglione

Rich Italian custard dessert served over fresh fruit such as FruitFromWashington sliced gourmet pears and apples. Make it with Calvados rather than the traditional Marsala and let us know how it turns out! Serves 2.

3 T honey
4 egg yolks
2 T. Marsala
Cinnamon

Blend honey and egg yolks in top of double boiler. Beat over hot water until thickened and lemon-colored. Gradually beat in Marsala (or Calvados, if you are in an experimental mood); beat until mixture has consistency of thick cream. Drizzle over prepared fresh fruit; sprinkle with cinnamon and serve at once. If made a day in advance, allow to cool to room temperature and refrigerate overnight. To re-heat, place in microwave for one minute on high.

Apricot Cobbler

Combine:
1 cup sugar
3 tablespoons flour
1/2 teaspoon cinnamon

Mix with 6 cups pitted and quartered apricots. Put in microwave-safe bowl, cover with plastic wrap or waxed paper, and cook in microwave for 3 minutes on high. Stir. Cook for 2 more minutes or until fruit is hot and sugar mixture is dissolved.

Topping:
1 cup flour
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt (optional)
Cut in 1/4 cup butter. Beat together 1/4 cup milk and 1 egg. Add egg and milk mixture to dry ingredients and stir. Drop spoonfuls of cobbler batter on hot apricot mixture. Bake at 400° F. for about 25 minutes. Serve with vanilla ice cream.