Pomaceous Fruit in Different Recipes

Pomaceous Fruit in Different Recipes

Apples, pears and quinces form the pomaceous family as they have a seed core with small pits. All three belong to the rose family, Rosaceae, which originally indigenous to the Black and Caspian Sea areas. Apples and pears arrived in Europe about 5000 years ago and since then countless varieties have been developed.

Because of their excellent aroma they were used in all kinds of ways as fragrances and flavorings, for example in liqueurs and wines, or as pomanders in rooms and cupboards.

What do you think of some  delicious recipes presented in a beautiful way on the plate with some pomaceous fruit like:

Waldorf Salad with Apple and Pear

  • 1 head celery
  • Juice of 1 lemon
  • 1 apple
  • 1 pear
  • 2 Tbs walnuts
  • 1/2 bunch flat leafed parsley
  • 1 Tbs honey
  • Grated zest of 1/2 a lemon
  • 2/5 cup heavy cream

pomaceous recipe 3

Finely chop the celery and immediately squeeze lemon juice over it to stop discoloring. Chop the apple and pear into slices or small pieces and add to the celery. Roughly chop the walnuts and very finely chop the parsley, add to the fruit and celery mixture along with the honey, lemon zest and cream, Mix well and serve garnished.



Another pomaceous fruit which tastes great in the following recipe:


Baked Apple with Vanilla Sauce

  • 4 medium-sized Boskoops or other tart apples
  • 100 g farmer’s cheese
  • 60 ml cream
  • 1 Tbs cinnamon
  • 1 tsp vanilla exctract
  • 2 Tbs raisins or currants
  • Grated zest of 1/2 lemon and 1/2 an orange
  • 1 Tbs chopped walnuts
  • 500 ml white wine or apple juice

Core the apples and run a sharp knife around their middle so they expand without exploding. Mix all the ingredients together, except for the wine or juice. Fill the apples with cheese mixture. Pour the wine into an ovenproof dish so it comes almost 1 cm high and place the apples in the dish. Bake in the oven at 200° C for about 20 minutes.

How to prepare the Vanilla sauce?

You will need:

  • 350 ml cream
  • 1 vanilla bean
  • 2 Tbs ground rice
  • Honey

Mix the cream with 150  ml of water and bring to the boil with the vanilla bean. Scrape out the vanilla pulp and discard the bean. Thicken the liquid with the ground rice and add honey to taste.

Tip: The baked apples can also be filled with a mixture of 80 g marzipan, 1 tablespoon of raisins soaked in rum and 2 tablespoons of almond pieces.

Cinnamon-flavored Pears with Chocolate Mousse

  • 2 pears
  • Juice of 1 lemon
  • 1 Tbs cinnamon
  • 150 ml heavy cream
  • 80 g Mascapone
  • 1 Tbs honey
  • 3 tsp cocoa or carob
  • 2 Tbs finely ground roasted almonds

Pomaceous recipe_ Pear & chocolate mousse

Halve and core the pears, squeeze some lemon juice over them. Mix the rest of the lemon juice with cinnamon in 500 ml of water and stew the pears in it unitl just soft.

Beat the cream with Mascapone, honey, and cocoa until stiff, then fold in the almonds.

Drain the pears, cut in a fan-shape and arrange on the chocolate mousse. Decorate with grated chocolate according to taste.

These are some pomaceous fruit recipes you want to serve as dessert to yourself or guests.


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