Fresh Fruit RecipesThey Don’t Call it the Big Apple for Nothing
With autumn, New York’s Union Square Greenmarket replenishes its baskets and buckets with Braeburn, Honeycrisp, McIntosh, and Empire apples. But the real treat is the bunches of concord grapes, available only for a short time. If you’re too busy with the back-to-work grind to squeeze in a cooking class, try these easy recipes with the best of what the market has to offer.
Yield: 4–5 servings
Preheat oven to 425˚F. Pat tenderloins dry. Using a coffee grinder or mortar and pestle, grind fennel seeds until very fine. Season tenderloin with ground fennel seed, oregano, salt, and pepper.
Place 2 roasting racks on 2 sheet trays. Place 1 tenderloin on each rack and roast until a meat thermometer registers 145˚F.
Let pork sit for 10 minutes. Reserve drippings for compote before slicing.
Add pancetta to a medium-sized sauté pan on medium heat. Cook until most of the fat has been rendered away. Remove pancetta and reserve.
Remove all but 1 tablespoon of rendered fat from pan. Add butter and sauté shallots for 2 minutes. Add garlic, and sauté 30 seconds. Add apples, and sauté for 3 minutes. Season lightly with salt.
Add wine, stock, reserved pork drippings, and bring to a boil. Cook until liquid has reduced by 2/3. Add reserved pancetta, heat for 1–2 minutes, and drizzle over sliced pork.
Yield: 4 servings
In a food processor, purée half of grapes. Pour mixture through a fine sieve into a bowl. Using a ladle or spoon, scrape flesh against sieve until almost all of the juice is in the bowl. Return juice to food processor. Add sugar and cream. Pulse until smooth. Add lemon juice. Transfer mixture to an 8 x 8 glass baking dish. Slice other half of grapes into quarters. Sprinkle grapes and peanut butter chips evenly on top of mixture. Place in freezer for at least 6 hours and serve.