September 21, 2010

Celebrate Sukkot with splendid autumn desserts

By Linda Morel, JTA

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PEAR AND PLUM CRISP
(Dairy or Pareve)

This seasonal dessert is a variation on the popular apple crisp.

FILLING:

4 firm, ripe pears, such as Bosc
2 firm, ripe plums
1 teaspoon lemon juice
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cardamom
1/8 teaspoon ground ginger
Dash salt

TOPPING:

1/2 cup unsalted butter or margarine, at room temperature
1 cup chopped walnuts
1 cup dark brown sugar, packed
3/4 cup flour
1/4 teaspoon ground cinnamon

Coat a 10-inch deep-dish pie pan with nonstick cooking spray; set aside.

To prepare Filling:

Cut pears into wedges; peel and core the wedges.

Cut plums into wedges; remove the skin and discard the pits. Cut pears and plums into slices about 1/8 inch thick. Place slices in a large mixing bowl. Add lemon juice, spices and salt to the fruit. Using a wooden spoon, stir gently until all ingredients are well incorporated. Spoon fruit into prepared pie pan.

To prepare Topping:

Place all topping ingredients in a medium-size bowl. Using your hands, mix ingredients together until crumbly. Sprinkle over pears and plums in prepared pan.

Bake in preheated 350 F oven for 45 minutes, or until topping browns and fruit is heated through. Cool to warm.

Using a large serving spoon or pie server, place spoonfuls of Pear and Plum Crisp on dessert plates, keeping topping in place. Accompany with vanilla ice cream or sorbet if desired.

Makes 8 servings.

QUARTER POUNDLEMON CAKES
(Dairy or Pareve)

Original recipes for pound cake called for a pound each of butter, flour and sugar, which is how this pastry acquired its name. This recipe is smaller in scale. An etrog can be used in place of lemon, if desired.

1/2 pound (2 sticks) unsalted butter at room temperature or margarine (if using margarine, keep it refrigerated)
1 cup sugar
3 large eggs
1 tablespoon lemon juice
1/2 to 1 teaspoon grated lemon peel
1/4 teaspoon lemon extract
1 1/4 cups flour

Generously coat two 8-by-4-inch loaf pans with nonstick cooking spray; set aside.

Place butter or margarine in a large mixing bowl and beat it with an electric mixer until it turns pale yellow and almost fluffy, about 2 minutes at high speed.

Add sugar a little at a time and beat until mixture appears even fluffier. Add eggs, one at a time, beating well after each addition. Add the lemon juice, lemon peel and lemon extract, mixing until well incorporated.

Mix in the flour a little at a time, scraping down the sides of the mixing bowl a couple of times. Beat until well incorporated.

Pour half of the batter into each prepared pan. Bake in preheated 350 F oven for 40 minutes, or until tops are light brown and a tester inserted into the center of each comes out clean. Remove from oven and cool before slicing. Cakes freeze well.

MULLED POMEGRANATE JUICE
(Pareve)

Representing an abundant harvest, the seeds of pomegranates are difficult to handle. This recipe is an easy way to incorporate this festive fruit into Sukkot celebrations.

12 cups pomegranate juice (found at most supermarkets)
12 cinnamon sticks
3/4 teaspoon ground cloves
1/4 cup sugar

Place all ingredients into a medium-size saucepan. Cover and simmer over low heat for 20 minutes, stirring occasionally. Remove cinnamon sticks and set aside.

Pour mulled juice into teacups, preferably clear glass to show off the pomegranate’s glorious color. Place a cinnamon stick into each cup and serve immediately.

(Note: To serve in a sukkah, carefully pour the mulled juice into a large insulated beverage container to keep it warm. Serve with the cinnamon sticks.)

Makes 12 cups (about 12 servings).