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Papplequatince - (pear stuffed with an apple stuffed with a loquat stuffed with a quince...think vegetarian turducken but with pomes)

1 pear
1 apple, the largest softball sized heirloom apple you can find, perhaps a Northern Spy which can grow quite large
1 quince
1 loquat
2 tablespoons of rolled oats
1 tablespoon of all purpose flour
1 tablespoon of cinnamon
2 tablespoons of butter, cold
Pinch of salt


Preheat the oven to 350ºF.

Mix the rolled oats, flour, brown sugar and cinnamon. Cut the butter into little pieces and use your hands to work it into the oat mixture.

Cut the top off the apple and use a melon baller to scoop out most of the inside, leaving the apple walls at least 1/4 inch thick.

Use an apple corer to gently core both sides of the loquat, using your fingers to push out the seeds.

Peel the quince, and cut in half top to bottom. Remove the inner core with a melon baller. Cut one nice long piece of quince that is about 1/2 inch thick and 4 inches long. Quince has a lot of pectin and will hold its shape during cooking so this piece will be used as the structural rebar.

Cut the pear in half, use the melon baller to scoop out some of the center so the hole is around 1/2 inch and will snuggly fit the other end of the quince. You'll only use the top half.

Put the apple on a baking dish or pan.

Dust the quince with some of the oatmeal mixture, then stuff the quince in the loquat, so that half the quince is sticking out. Put some of the oatmeal mixture into the bottom and sides of the hollowed out apple, then put the loquat into the center. Mound the oatmeal mixture into the apple, filling any holes. Put the pear on top of the apple, fitting the hollowed out area of the pear on top of the quince.

Bake the papplequatince for 30 minutes. Let cool for 15 minutes, before serving.

Serves 2.


leftRepression is the fickle mother of sloppy rebellion. A strong, brave few continue to use heavy cream, butter, rendered fat, salt, sugar, and whole milk. Thank you for joining the Eat Dangerously revolution.