By Pleshae McPhee , Copywriter
As the saying goes, “Fall arrives and all hell bakes loose!” The fall season is famous for family, fun and friends. But nothing beats the tasty food that the new season brings to the dinner table. As October brings a drop in temperature, and a rise in seasonal produce, let’s explore four delicious dessert and snack recipes that will having you falling in love this fall!
Fig Upside Down Cake
Fig is usually harvested anywhere from September to November. Particularly in Northeast and South Florida, farmers can look forward to seeing the Celeste fig, which is well suited for the Florida region. Fig’s unique honey-like taste works perfectly in this Fig Upside Down Cake recipe and will be the star dessert of your dinner table!
Directions:
- Preheat your oven to 350° F.
- Grease a 9×2-inch round cake pan and line with parchment paper.
- Mix brown sugar and cinnamon in a pan. Then, grate lemon zest and mix.
- Cut lemon and use 1 tablespoon for juice and drizzle over brown sugar.
- Stem and halve figs, place them cut side down and cover brown sugar.
- Layer, then set aside.
For the cake:
- Heat butter in a pot until melted and let it bubble for 30 seconds.
- Whisk 1 cup of chestnut flour and 2 tablespoons of sugar.
- Combine remaining sugar, eggs, vanilla, and salt in the bowl for 3 minutes until mixture is pale, yellow and increases in volume.
- Reheat butter and cook it until golden brown.
- Pour batter into reserved bowl to stop cooking.
- When the egg mixture is ready, sift the flour over egg and fold with a rubber spatula until blended. Repeat.
- Scrape about one-quarter of the batter over the hot butter and fold until blended. Scrape this over batter and fold until blended. Scrape batter over the figs in the pan.
- Bake 25-30 minutes until cake is golden. Cool and serve.
Butterscotch Pear
In Florida, pears are ready for harvest from the beginning of fall in July and August. New pear tree varieties have become well suited for warmer climates, making it easier for places like Central Florida to harvest.
This Butterscotch Pear recipe is a delicious and easy snack to make, which makes it fun for the whole family!
Directions:
- Cut 4 large firm pears in half lengthwise; remove cores. Brush pears with lemon juice.
- In a small bowl, combine ¼ cup brown sugar, 3 tablespoons of butter, 2 tablespoons flour, ½ teaspoon cinnamon and ¼ teaspoon salt.
- Stir in pecans, spoon into pears and place in a 4-qt. slow cooker.
- Combine pear nectar and; honey, then drizzle over pears. Cooked covered on low for 2-3 hours until pears are tender. Serve warm.
Pumpkin Pie Bites
Pumpkins are usually harvested in late November following an early August seeding in Florida. This fall favorite is among the most recognizable vegetables of the season, and they are certainly the star of this Pumpkin Pie Bites recipe. Who says pumpkins are just for carving? Your tastebuds are guaranteed to have a ball!
Directions:
- Soak raisins. Place in a bowl of warm water and soak for 10 minutes.
- Drain excess water.
- Using a food processor, process the raisins and nuts until they form a smooth paste. Add the puree, coconut, vanilla, and pumpkin spice. Pulse until the ingredients are combined.
- Refrigerate for at least 30 minutes.
- After, use a spoon to scoop the mixture and shape into balls. Place the bites in an airtight container, in an even layer.
- Refrigerate for up to 4 days.
Brussel Sprout Chips
This Brussel Sprout Chips recipe places Brussel sprouts in a whole new light with whole new flavors. In Florida, Brussel sprouts can be planted in the spring in time for a mature crop in the fall months.
Directions:
- Trim 12 Brussels sprouts, and cut them into very thin slices, removing any brown leaves. Add the slices to a mixing bowl.
- Add a teaspoon of oil and seasonings, tossing to coat the sprouts.
- Arrange the Brussels sprouts in a single layer on a greased baking sheet, and bake for 10 minutes at 400 degrees F.
- Flip the chips over and rearrange them on the baking sheet, making sure they’re in a single layer. Sprinkle Parmesan over the top.
- Bake for 5 minutes. Serve
Visit your local farmer’s market and opt to buy all of these seasonal fall favorites locally! There are many farmers’ markets less than a 25-minute drive away from Saint Leo University. These include Hancock Groves on Blanton Road, Plant City Farm & Flea Market in Plant City, and Glavich Produce in the Morningside Plaza. Additionally, Wesley Chapel holds a farmers’ market at Wiregrass on the first and third Saturday of the month for all to enjoy!
Locally sourced gives local growers the opportunity to make a living and keeps the economy thriving. When you buy in season, the environmental impact of harvesting is reduced as locally grown goods take less energy to transport, store, and less packaging to keep fresh. Find out how you can buy locally and in season to help not only your environment, but the community today!
Cutlines
Fig Upside Down Cake is a proven dinner table favorite for the fall time! Your cake will be upside down, and so will your frown!
Paired with a scoop of a vanilla ice-cream or whipped cream, Butterscotch Pear can be a cool treat for everyone in the family!
Pumpkin pie bites are all around fun for a light snack. You’ll have a ball with this pumpkin-filled treat!
Brussel sprouts chips are a healthy treat that doesn’t lack the taste.
