Fall Fruit Desserts

Sure, apples and pears are tasty on their own. But if you're looking for some delicious ways to incorporate autumn's bounty of fresh produce into your dessert repertoire - hot apple pie, cinnamon-infused pear cobbler and gingered-orange slices, to name a few, then you'll appreciate our baking tips, courtesy of Adam Asch, New York City-based pastry chef.

The Filling

* Prevent runny fruit. "Get the liquid out," says Asch, who recommends cooking fruit before baking it into a cobbler or pie in order to obtain the correct consistency.


* Or, rely on a thickener like cornstarch, flour or arrowroot to add good body to the fruit. You can also try adding something like cookie crumbs to the bottom of the pie to absorb any excess liquid.

* Choose varieties of fruit that naturally have a lower water content. Asch suggests using Golden Delicious apples or Bosc pears.

* Consider using a mixture of apple varieties to create a balance of flavors and textures. "Some are crisper and some break up better," explains Asch. His favorite combo: Golden Delicious (they hold together well), Fuji (for their sweetness) and Granny Smith (for a hint of tartness).

The Crust

* To guarantee a flaky piecrust, work with dough when it's cold, suggests Asch. Make sure to use cold water, too.

* Work quickly when handling dough. "Don't work it too much," he says.

* Keep it cold. Before baking, place your dough (in a pie plate) in the refrigerator for 30 minutes. The result? A flaky but crisp crust.

Baking and Simmering

* Bake apples for a healthy, delicious treat. Core an apple (Asch recommends Rome varieties), and fill it with a combination of sugar or Splenda, cranberry fruit juice, chopped nuts, raisins or currants and nutmeg. Place on a baking sheet and bake for 1 hour at 325°F to 350°F or until soft. Cover it for the first 30 minutes to let it steam, says Asch, and then uncover it to let it brown.

* Add oomph to citrus fruits. Asch suggests simmering pitted orange or grapefruit segments in a syrup made of sugar, water and freshly grated citrus zest.

* When you're tired of apple pie and pear cobbler, don't overlook using summer frozen fruit, like blueberries and strawberries, as an option. The same rules apply: "Control the liquid before you bake with it. Cook the fruit first," urges Asch.

By Leslie Fink, MS, RD

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