3 Ways to Cook (Not Bake!) with Fall Fruits

Come autumn, we savor a fresh-baked apple pie as much as the next person. But this season’s fruits—so often typecast in desserts—can play a delicious role in any course. Below are three ways to transform them into sweet, easy foils for savory foods.

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Apple Compote

Stewing apple with lemon and simple syrup (equal parts sugar and water) creates a jammy consistency.

Ingredients:
2 granny smith apples, cored and small diced
1 Tbsp sugar
1 Tbsp water
Juice and zest of 1 lemon
Serves: 2
Try with: rich pork

Cranberry Chutney

Stewed until thick, citrus zest balances the cranberries’ tart juice with fruity oils. Add cardamom and nutmeg for spice.

Ingredients:
4 oz fresh cranberries
2 Tbsps sugar
1/4 cup water
Juice and zest of 1 navel orange
1 tsp mustard seeds
1 whole cardamom pod (optional)
1/8 tsp grated nutmeg (optional)
Serves: 2
Try with: soft cheese

Pickled Grapes

The magic happens off the heat: boil the sugar and liquids, then pour into a heatproof container of grapes.

Ingredients:
2 oz seedless red grapes, thinly sliced
1 Tbsp sugar
2 Tbsps water
1 Tbsp red wine vinegar
Serves: 2
Try with: mild fish

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