December 30, 2010 by Johanna Burani
Italians eat fruit for dessert. Fresh fruit must be just that – fresh. As the winter season draws to an end, before the spring berries and early fruits (like apricots and cherries) appear, cooks take their not-so-fresh-anymore apples and pears and slowly stew them, often adding spices and liqueur. Here’s how I do it.
- 3 large cooking apples (Cortland, Jonathan, Macintosh)
- 2 ripe pears (Bosc)
- 1 ½ tablespoons Grand Marnier liqueur
- ⅛ teaspoon ground cardamom
- Wash, core and cut the fruit into bite-size pieces (do not peel). Place them in a 3-quart heavy saucepan. Cover the pan and cook slowly over low heat for 15 minutes, stirring frequently.
- Uncover the pan, add in the liqueur, increase the heat and cook for another 2-3 minutes to allow the alcohol to evaporate.
- Remove from heat, add the cardamom and mix thoroughly. Chill before serving.