Fruit and Fall

Ah, September. Summer is wonderful and all that, but frankly, I am glad to move away from the sweltering heat and into the pretty leaves! Virginia really is gorgeous in the fall. I can't wait.

A great thing about September particularly is that you get the best of all worlds when it comes to fruit. The strawberries and blackberries of summer are still ripe and delicious, but you can also get the peaches, figs, and apples of fall. Now is a wonderful time for pork, because it goes so well with all kinds of fruit, many of which are abundant right now.

I made this recipe for the first time last night and it was absolutely out of this world. The peaches and figs are perfect together, and the textures are all very interesting. This serves four and comes together in a little under a half an hour, chopping time included.

Poached Peaches and Figs

1 cup red wine (I used a Chilean Cabernet Savingon to very good effect)
1/2 cup apple juice
2 tbs honey, preferably good orange blossom honey
1/2 tsp dried thyme, allspice, and cardamom
1 tsp vanilla extract
1/2 lb figs, quartered
1/2 lb white and yellow peaches, sliced
1 8 oz container mascarpone cheese
2 tbs lemon zest

In a medium saucepan, bring wine, juice, honey, spices, and vanilla to a low boil for about 3-4 minutes. Add peaches and figs, simmering for 5-8 minutes until sauce has thickened a little and fruit is very soft.

In four wine glasses or deep bowls, spoon 2 oz of cheese. Carefully ladle fruit and syrup over cheese and top with lemon zest.

Enjoy!