5 Fall Dessert Ideas That Aren’t Pumpkin Spice Or Apple Posted September 27, 2018 ANN NUNZIATA, NGI CHEF INSTRUCTOR, PROGRAMMING & CONTENT MANAGER Are you team pumpkin or team apple? Who says it has to be a two-party system? Here are five sweet autumn favorites worthy of your vote: Cranberry Walnut: Dress up your chocolate chip cookies for the season: fold ½ cup dried cranberries, ½ cup chopped walnuts, and 2 teaspoons orange zest into the dough along with the chocolate chips. Concord Grapes: A fall farmer’s market staple, these rich grapes are incredibly juicy and deeply flavored. Fold 1 ½ cups seedless concord grapes with 2 teaspoons lemon zest into a sponge cake batter right before baking for a gorgeous jewel-studded dessert. Pears: Pies, cobblers, even “pearsauce”: anything apples can do, pears can do better in a more refined, delicate way. For recipes that require firm apples like Granny Smith, Gala, or Fuji, replace with Bosc pears; soft-cooking apples like McIntosh can be replaced with Bartlett pears. Quince: A relative to apples and pears, quince is prized for its tart flavor. Be sure to cook it as it is too firm to be enjoyed raw. Peel and cut two quinces into wedges and add to a saucepan with 1 ounce of sliced ginger, ¼ cup maple syrup, 1 cinnamon stick, and enough water to cover. Poach over low heat until tender. Strain and serve warm with vanilla ice cream and a scratch of freshly grated nutmeg. Maple Pecan: Add ¾ cup chopped toasted pecans to cornbread batter. Bake in a greased cast-iron skillet and serve with Grade B maple syrup. Be sure to stop by the farmer’s market for even more inspiration on ways to savor this sweet time of year.