3 recipes that make the most of apple season

"Pumpkin spice is going to have to wait a minute; it's time for apples to shine. Whether yours are hand-picked from a local orchard, scooped up at a farmers market or plucked from your backyard, we want to make the most of the season while the fruit is at its crispy, flavorful best. We turned to three new cookbooks to find new recipes for the occasion, starting with "The Art of Jacques Pépin.""

"From "The Art of Jacques Pépin" by Jacques Pépin, who writes: "What we call 'applesauce' was known as apple compote when I was a kid in France, and it was always served as a dessert at home. You can certainly use it as an applesauce or try it as a dessert with a garnish of sour cream and pound cake.""

Seasonal apples reach peak flavor and crispness in early fall and suit a range of recipes from simple compotes to inventive desserts. An apple compote cooks peeled, cored, cubed apples with butter, apple juice, sugar, and vanilla until tender, about 15 minutes, and can be served as applesauce or as a dessert topped with sour cream, orange zest, and pound cake. Mediterranean-inspired cooking emphasizes fresh ingredients and healthy choices, including fruit-forward desserts. One-pot recipes provide quick, nutritious dinners suitable for busy schedules. These approaches showcase apples as versatile, easy, and seasonally appropriate ingredients.

Read at Boston Herald