Try this crisp and refreshing recipe from Dancer Farm Bed and Breakfast Inn (New Egypt). A dash of cinnamon sugar makes it an even sweeter summertime treat.
4 medium apples (we use Cortland), cored, cut in bite-sized pieces, and sprinkled with lemon juice
4 medium pears (we use Bosc or Anjou), cored, cut in bite-sized pieces, and sprinkled with lemon juice
½ cup raisins or dried cranberries
½ cup chopped pecans or walnuts
½ cup water
1 teaspoon cinnamon sugar
Cinnamon sugar or brown sugar to taste
In a large bowl, mix the apples, pears, raisins and nuts together.
In a small saucepan over medium heat, bring the water and cinnamon sugar to a boil.
Pour the sugar water over the apple and pear mixture and stir gently. Sprinkle with cinnamon sugar or brown sugar to taste.
Can be served warm or at room temperature.
Yield: 12 servings.
Strawberries and Peaches with Granola
Peachy keen is the season. Toss together this crunchy recipe from York Street House (Lambertville).
1½ pints strawberries, sliced ½ cup granola
3 cups peeled, sliced peaches Whipped cream for garnish
3 tablespoons maple syrup
In a large bowl, mix the strawberries and peaches with the maple syrup. Divide into 6 small serving bowls. Sprinkle with the granola and top with a dollop of whipped cream.
Yield: 6 servings.