#154 Fruits for November
How blessed are we to live in a world of beautiful fruit
November officially welcomes citrus season. Oranges. Clementines. Kumquats. Apples are in season and we can’t not mention pink lady apple. Pears also taste the best - it’s a great opportunity to add them into what you’re baking this fall. And how can we forget pomegranate? Make freshly pressed pomegranate juice. It’ll change your life. Snack on pomegranate in the late afternoon. How blessed are we to live in a world of beautiful fruit.
Pink Lady Apple
You already know how much we love a good pink lady apple. It’s in my opinion the most underrated apple variety out there and you should try one this November if you’ve never had it. S tier apple.
Grapefruit
It’s officially grapefruit season. Make juice. Enjoy it on its own. You need to be citrus-maxxing immediately.
Fuji Apple
Nothing special. Does the job. Sweet and incredibly reliable. Fuji apples make for the best everyday apple that won’t let you down.
Bosc Pear
You’ll want to add this one into what you’re baking. Pairs perfectly with butter and cinnamon. Made for fall.
Comice Pear
Divine when perfectly ripe. Best enjoyed raw with cheese of your choice and a drizzle of honey (as much as you dare).
Pomegranate
Have you tried freshly pressed pomegranate juice? It’s one of the most refreshing things you can drink this November.
Mandarin
So easy to peel. Effortless to go through a dozen. Lay back with an audiobook in your ear and just devour them without mercy.
Cranberry
It’s peak cranberry season. Make sauce you can keep through fall. Fold it into sourdough. Make cranberry everything.
Kiwis
Golden kiwis are best. Green kiwis aren’t too bad, especially when you want something with a little more tang. Best enjoyed in the morning.
Quince
Poach. Roast. It’s only enjoyed when you prepare and cook them the right way. Just glorious.
What’s your favorite November fruit?
The ideal hospital
Hospitals should be showered with sunlight
Issue 39
It’s eviction season
All you crave for is real nourishment
I’m a huge fan of making homemade macarons, as you can tell by the growing list of macaron flavors I have here on Rosanna ETC. I’m always searching for something a bit more unusual, flavor combinations with an edge, and this is fast becoming one of my favorite unique macaron flavors. I made a fig pavlova with cardamom cream a few weeks ago and, ever since then, have pondered other ways to use this flavor combination, and here we are.
❋ HOW TO SELECT THE PERFECT APPLE
How many types of apples are there? We don’t know, and it probably depends on whom you ask. What we do know is how to make an apple crisp, pie, sauce or salad. It can be hard to choose the perfect apple for the job, so we created this go-to guide for all of your apple needs.
❋ TARTE BOURDALOUE (PEAR FRANGIPANE TART)
Tarte Bourdaloue is a classic Pear & Frangipane Tart, invented in the 1900s by a Parisian pastry shop located on a street called Rue Bourdaloue (hence the name). You’ve got a buttery, crumbly pâte sucrée (sweet shortcrust pastry), a sweet frangipane (almond cream), vanilla poached pears & crunchy almond flakes. I mean…it’s hard not to love this combination.
Traditionally, it was made with an almond custard- creme pat folded with almond cream, but I’ve taken a slight liberty here and kept it simple with just the frangipane. One of the best words I can use to describe this tart is moreish. I love that word. I feel like we don’t use it enough to describe desserts, even though it’s probably the best compliment one can use.
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You wouldn't eat a true McIntosh apple fresh in hand? Weird..
Everything here looks delicious! Thanks!