Culinary Content: Autumn Desserts from Pumpkins to Pomegranates

Figs with Bri
Figs with Bri

Culinary Content is a regular feature in my column here at Hubpages where I share the delicious recipes and food related articles I have come across in my travels online. This time, we explore some autumn desserts: a persimmon pomegranate fruit salad, poached pears in saffron vanilla bean syrup, a cranberry upside-down cake, cranberry nut caramel tarts or cranberry lime tart, and then a wonderful guide to several pumpkin deserts, from Pumpkin Crème Brulee to Pumpkin Pie Poppers.

Let's start with something light--this Persimmon Pomegranate Fruit Salad Recipe with granny smith apple, mint, lemon juice, and honey from Simply Recipes. I have never actually eaten a persimmon before, and this looks like a wonderful way to start.

Many of my favorite autumn desserts involve pears. I was quite surprised when a friend of mine once mentioned that she hated pears. We talked for a little while and it turned out that she had only ever had pears straight from the supermarket and had tried to eat them right away, rock hard and bitter--she didn't realize that they have to ripen first. Once I introduced her to the joy of a soft, juicy, ripe pear, she was hooked. Now, of course, the best way to eat a pear is fresh from the tree and still sun-warmed, but many desserts compete for a close second. Take a look at this Pears Poached in Saffron Vanilla Bean Syrup recipe from Figs with Bri.

How about cranberries? This cranberry upside-down cake recipe from What's for Lunch, Honey? looks incredible. Meeta says, "This cranberry dream has become an all time favorite for almost everyone who had this cake. ... [It] is a hit and certainly will have a place of honor at my Thanksgiving table this year." She adapted it from a recipe in Baking: From My Home To Yours by Dorie Greenspan.

Also with cranberries, these little Cranberry Nut Caramel Tarts from Tartelette look wonderful! "Cranberries, pistachios, almonds all stirred in a creamy caramel and baked in little shortbread tart shells." Or instead you can try this Cranberry Lime Tart from Cast Sugar: "Tart cranberries that pop in your mouth when you take a bite, surrounded by their sticky-sweet and spicy glaze, and perched on a deliciously sour lime curd and more sweet in the white chocolate layer. Plus a lovely almondy crust."

And of course, there is pumpkin. Over at Vegan Visitor, there is a wonderful guide to making all sorts of delicious pumpkin desserts, and they are all vegan! Pumpkin "Custard," Pumpkin Crème Brulee, Pumpkin Crème Caramel, Pumpkin Pie, and Pumpkin Pie Poppers are all explained.

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