Fresh autumn-fruit desserts—from sumptuous apple cakes to svelte compotes—are traditional on Sukkot. For me, a light fruit dessert that is festive and satisfying without being rich makes a wonderfully renewing finale to the multi-course meal.
In this recipe I roast maple-glazed pears to give them a buttery depth and luxurious mouth feel with no added fat. More, perhaps, than any other fruit, passion fruit—evoking puckery citrus, berries, and lush tropical fruits with unknown names—tastes of faraway places. I like to add
Or do what I do—serve both.
© 2000 Jayne Cohen. All rights reserved.