• Saturday, September 26, 2020

Fresh Fruit Recipes

They Don’t Call it the Big Apple for Nothing
By , CYJ Contributor
September 19, 2012

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.

Fennel-Dusted Pork Tenderloin with Apple-Pancetta Compote


For pork:
2 (1 lb) pork tenderloin, trimmed of excess fat
2 tablespoons fennel seeds
1 tablespoon oregano
Kosher salt and black pepper, to taste


For compote:
3 (1/2-inch thick) slices pancetta, skin removed and discarded
1 tablespoon unsalted butter
1/4 cup shallots, minced
2 cloves garlic, sliced thin
2 apples, preferably Honeycrisp, peeled, cored, and diced into 1/2-inch thick cubes
3/4 cup white wine
3/4 cup vegetable stock
Kosher salt, to taste. 


(Photo: courtesy of Leah Rosenthal)


Yield: 4–5 servings

For pork:
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. 

For compote:
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.

Concord Grape Ice Cream with Peanut Butter Chips


1 quart concord grapes, rinsed and dried
1/3 cup sugar
1 tablespoon lemon juice
2 cups half and half
1/4 cup peanut butter chips


(Photo: courtesy of Leah Rosenthal)


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.

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