The Most Glorious of Holiday Desserts?

May 24

Chapter 45

August 2021

“It must be that time!” Addy exclaimed as she walked into the kitchen of parent’s home.

It was a sight that Addy Wilder had experienced since she was a small girl. Actually, it was one of her earliest memories.

In the kitchen, there were pails filled with candied fruit and nuts. There were buckets of Almonds, Pecans, Dark Raisins, Golden Raisins, Dried Peaches, Apple Snits, Black Figs, Citron and Candied Cherries. There were also jars of Mrs. Wilder’s Fig preserves. There were also bottles of brandy. Actually, as Addy thought back over the years, there were LOTS of bottles of brandy!

It would take Mrs. Wilder a full week of baking to make her famous Fruit Cake. She made them for all the neighbors and all of her family. She started in the Summer because she wanted them to cure. She would wrap the cakes in brandy-soaked swathes of cheesecloth. They were then stored in the upstairs hall closet that never was used for any purpose than for storage of the cakes. Every time one would walk by it, the aroma never let you forget what was behind the door.

Mrs. Wilder could not help herself. She had to make them - as did her mother, grandmother and great grandmother before her. The recipe never changed.

Addy had helped make them since she was 4 years old. She used the old tin measuring cup that had belonged to her great-great grandmother. She would carefully scoop out the tasty ingredients and hand them to her mother. Addy was fascinated with all the wonderful colors, unusual shapes and exotic aromas. She had no idea that anyone would not enjoy this holiday treat. As Addy grew older, bewilderment would come over her whenever someone would make disparaging comments about something she thought so wonderful.

The validation for the dessert came when she was 14 years old. Her parents took her to Paris, when her father had to travel there for business. He wanted to treat his family to a meal they would not forget. He took them to Maxim’s de Paris. It was the personification of Art Deco elegance. The food and service were sublime.

At the end of the meal, the waiter brought a dessert trolly filled with unimaginably beautiful pastries and delicacies. Among them, as the waiter explained was fruitcake imported from Georgia!

The family could only smile. It was truly a small world.

Pear Pecan Stuffed Pork Crown Roast

INGREDIENTS

Standing Crown Frenched Pork Roast
1 c. Anjou, or Bosc pears, cored and chopped
1 c. red seedless grapes, halved
1 c. Pecan pieces
2 Tbsp. fresh Italian parsley, chopped
1 Tbsp. fresh thyme, finely chopped
2 tsp. fresh rosemary, finely chopped
¼ tsp. Ground black pepper
¼ c. Salted butter
¾ c. Chopped white onions
¾ c. Celery, sliced
1 ½ to 1-3/4 c. Vegetable stock
½ c. Southern Conserve Fig Preserves
1 Tbsp. Apple cider vinegar

INSTRUCTIONS

Step 1

Preheat oven to 325 degrees. Remove pork from refrigerator 30 minutes before roasting. Place pork bone tips up, on a rack in a roasting pan. Press a ball of foil into center of roast to hold open. Roast for 2 hours. Remove from oven; remove foil.

Step 2

Toss together bread cubes, pears, grapes, pecans, parsley, thyme, rosemary, and pepper. Melt butter in skillet over medium heat. Cook onions and celery 5 minutes or until softened; toss into bread mixture. Toss with enough stock to moisten.

Step 3

Combine and vinegar; set aside. Spoon stuffing loosely into the crown. Cover with foil. Place remaining stuffing in a lightly greased 2-quart covered baking dish.

Roast stuffed crown and stuffing for 45 minutes, occasionally brushing with jelly mixture. Uncover stuffing and roast 15 minutes. To carve, remove the string and stuffing and cut between the rib bones. Serve slices with stuffing.