Chelan Fresh fruit is the perfect ingredient for a wide array of recipes. Whether sweet or savory, apples, cherries and pears all serve delicious culinary purposes. Looking for ideas? We invite you to step into our kitchen and look through our featured recipes below. Want more? Check out our variety of recipe-filled eBooks!


Pumpkin, Apple & Chipotle Chili

Posted by Elizabeth Williams on Nov 6, 2017 8:00:00 AM
Apple Pumpkin Chipotle Chili

This original apple-spiked pumpkin chili is luscious, generous and perfect for Fall. Pumpkins and apples are a match made in heaven and we fully intend on enjoying this wonderful flavor combination while they’re both in season.

Our straight-forward recipe provides instructions to make this a beef, turkey or vegetarian chili. Everyone can have some!


Author: Beth Williams
Photographer: Meg Raines
Yield: 6 servings


2 teaspoons olive oil
1 onion, diced
2 large garlic cloves, minced
8 oz. ground beef or turkey (optional)
2 teaspoons cumin
1/2 teaspoon chipotle powder (add more for extra heat)
1 cup canned pumpkin puree
4 tablespoons tomato paste
2 cups vegetable broth
1 15 oz. can red kidney beans (use 2 cans if making veggie chili)
1 medium, sweet apple, such as Honeycrisp, peeled and diced
2 teaspoons chipotle hot sauce (ex. Cholula Chipotle Hot Sauce)
1/4 cup cilantro, chopped
3 spring onions / scallions, sliced
1 lime, cut into small wedges


1. Heat olive oil in a large pot over medium-high heat.
2. When the oil is hot, add onions and stir to coat in the oil. Cook onions until they are softened and translucent.
3. Add the garlic and cook until fragrant, about a minute.
4. Add ground beef or turkey if using. Use a stiff spatula to break up the meat and cook until almost done (beef will start to brown, turkey will only be slightly pink). Skip to the next step if making vegetarian chili.
5. Add cumin and chipotle and stir to coat onions and meat (if using).
6. Next, add pumpkin puree and tomato paste. Mix until there are no chunks of puree or paste left.
7. Add broth and stir to combine.
8. Add beans (make sure to use 2 cans if making vegetarian chili) and apple.
9. Increase and heat and bring to a boil. Then, lower heat until the chili is gently simmering.
10. Simmer until apples are tender, about 15 minutes.
11. Stir in the chipotle hot sauce.
12. Salt and pepper to taste
13. Serve on a bed of rice and sprinkle with spring onion and cilantro. Garnish with lime wedges.


* This recipe is very easy to double, triple or quadruple if you need to feed a crowd.
* Chili always tastes better the next day, so don’t hesitate to make it ahead.
* Batch cooking can simplify weeknight meals. Try making a big batch of our chili, portioning it out and freezing it. You’ll be able to get a healthy home cooked meal on the table in minutes.

Topics: apples, entree

The Best Holiday Stuffing with Apples

Posted by Elizabeth Williams on Nov 1, 2017 8:00:00 AM
SugarBee™ Apple Stuffing

Your kitchen will smell like holiday heaven thanks to our recipe for the best holiday stuffing with apples!

Dress your turkey with our simple homemade stuffing for guaranteed holiday meal success. This recipe is adapted from a longstanding family stuffing recipe going back generations - tried and tested!

We like to use SugarBeeTM apples for this recipe but other seasonal apple varieties also work beautifully.


Author: Beth Williams
Photographer: Meg Raines
Yield: 8 servings


SugarBee™ Apple

8 cups coarse bread crumbs (about the size of a nickle)*
2 teaspoons olive oil
1 1/4 cups celery, diced small
1 cup onion, diced small
3/4 cup apple (ex. SugarBeeTM), peeled and diced small
1/2 cup mushrooms, diced small
1/3 cup pecans, toasted and coarsely chopped
1 tablespoon fresh rosemary, finely chopped
1 tablespoon fresh thyme, finely chopped
1 tablespoon fresh sage, finely chopped
1/2 cup vegetable, turkey or chicken broth*
Salt and pepper to taste

SugarBee™ Apple Stuffing


1. Pre-heat the oven to 350°F / 180°C.
2. Spread the coarse bread crumbs evenly on a rimmed baking sheet and bake until dry but not toasted, about 5-10 minutes. Keep an eye on the bread as exact timing will ultimately depend on the kind of bread used and the size of the crumbs.
3. When bread crumbs are done, remove from the oven and pour them into a large bowl.
4. Heat olive oil in a medium non-stick pan over medium-high heat.
5. Add the celery and the onions and cook for 5 minutes.
6. Add the apple and cook until all ingredients have softened and the onion is translucent.
7. Add the celery and onions to the bread crumbs and mix carefully.
8. Return the pan to medium-heat (no need to wash it) and add mushrooms. Sprinkle a little salt on the mushrooms, this will help release their water. Cook until soft and reduced in size.
9. Add mushrooms to the stuffing mixture and mix carefully.
10. Add pecans, rosemary, thyme and sage to the stuffing and mix carefully.
11. Pour broth evenly over the stuffing and mix so that it is evenly absorbed by the bread.
12. Salt and pepper to taste.
13. You can now stuff your holiday turkey!
14. Place all extra stuffing in a greased baking dish, cover with foil and place in the oven under the turkey until warmed through, about 15-20 minutes. If the stuffing is a little dry, add extra broth to moisten.


* We like to make our own coarse bread crumbs by tearing up different types of bread (crusty baguette, dense whole wheat, etc.) but you can use any kind of bread you like. Feel free to cube the bread if you prefer.
* To make this recipe suitable for vegetarians and vegans, use vegetable broth and bake stuffing in a baking dish in the oven (see step 13 above).

Topics: apples, appetizer, entree, holiday, sugarbee

Dessert Nachos

Posted by Elizabeth Williams on Oct 13, 2017 2:31:13 PM
Dessert Nachos

How to get kids to eat fruit? Two words: dessert nachos.

Slices of raw apple are drizzled with a silky homemade chocolate sauce and topped with oodles of goodies. Kids go wild for this ultra-easy dessert that is on the table in under 10 minutes. Perfect for weeknight dinners that need a special finish.

Authors: Beth Williams
Photographer: Meg Raines
Yield: 4 servings


2 apples, seeds removed and quartered
6 oz. dark chocolate
6 tablespoons milk
1/2 teaspoon vanilla extract
Your choice of toppings (ex. Sprinkles, candy, chopped nuts, maraschino cherries... )


1. Take the quartered apples and slice them thinly lengthwise (about 5 slices per quarter). Arrange apple slices on a large plate or small platter.
2. Put chocolate, milk and vanilla extract in a small pan over medium-low heat. Stir constantly with a rubber spatula, making sure to scrape the sides and bottom of the pan.
3. Stir until the chocolate is completely melted and combined with the other ingredients. It should be silky and smooth. Remove from heat – do not overcook.
4. Drizzle chocolate over the arranged apple slices and sprinkle with chosen toppings.
5. Serve immediately.

Dessert Nachos


* Another option is to arrange the apple slices on small individual plates (about 1/2 an apple per person), drizzle with chocolate and serve, leaving each person to choose their own toppings at the table. A great idea for a birthday party!


Topics: apples, Dessert, holiday

Halloween Chocolate Apple Spiders

Posted by Meg Raines on Oct 12, 2017 12:48:26 PM
Rockit Apple Spiders

It’s boo time! Get the kids excited about Halloween with these adorable chocolate apple spiders.

Our mini Rockit™ Apples  fit in the palm of your hand, making them perfect for edible crafts with children. No Rockits™? No problem! Just use the smallest apples you can find and double the chocolate recipe if need be.

Authors: Beth Williams & Meg Raines
Photographer: Meg Raines
Yield: 5 spiders


1 tube of Rockit™ Apples (5 apples per tube)
1 10 oz. bag of dark chocolate chips
1 teaspoon coconut oil, if needed to thin the chocolate for dipping
Candy eyes or other small round candies

15 black pipe cleaners
5 small go-to containers or small bowls (optional)



1. Place the chocolate in a glass bowl and microwave in 20 second increments until melted, taking care to stir well between each increment. Keep a close eye on the chocolate and don’t let it overcook!
2. Add coconut oil, if needed, and mix well until melted and blended into the chocolate. The chocolate should be glossy and smooth.
3. Holding Rockit™ apples by the stem, dip them until completely submerged in the chocolate.
4. Remove from chocolate and place on wax or parchment paper and allow the chocolate to start setting.
5. Once the chocolate has started to set, add the eyes. NOTE: If you add the eyes too early they may slip off. Add them too late and they may have trouble sticking.
6. Set aside and allow chocolate to firm completely. You can refrigerate the apples to speed up the process.

7. While the apples are setting, take 3 pipe cleaners and wrap one once or twice around the middle of the other two. Shape the pipe cleaners into spider legs. Repeat 4 more times, until you have 5 sets of spider legs.
8. Place the legs in the little containers or directly on a plate or platter if you aren’t using containers. The containers are optional but they do help to stabilize the spiders.
9. When the chocolate apples are set, place them on top of the legs and adjust to maximize the scary effect!

Topics: apples, Dessert, holiday

Baked Pumpkin Spice Pears

Posted by Elizabeth Williams on Sep 25, 2017 9:51:02 AM
Baked Pears

Fall is finally here! Time to run out, buy some pears and pair them with the season’s hottest seasoning: pumpkin spice.

We’ve created a recipe that is spicy, warming, delicious and oh-so-simple to make. It comes together in minutes and can be on the table in half an hour. Not only that, it looks fantastic and will impress anyone lucky enough to eat at your table. So, what are you waiting for? Go get those pears!

Author: Beth Williams
Photographer: Meg Raines
Yield: 4 servings


For Pears
2 pears (ripe but firm)
1/8 cup almonds, roughly chopped
1/8 cup pumpkin seeds (pepitas)
1 teaspoon pumpkin spice
1/2 teaspoon + 1 tablespoon pure maple syrup

For Serving
1 tablespoon maple syrup
A few pinches of cinnamon, for dusting
Yogurt or vanilla ice cream

Baked Pears Process


1. Preheat the oven to 350°F / 180°C.
2. Line a baking sheet with parchment paper (it will make clean up a lot easier).
3. In a small bowl add almonds, pumpkin seeds, pumpkin spice and 1 teaspoon of maple syrup. Mix well.
4. Slice pears in half. Using a small spoon or melon baller, scoop out the seeds to create a cavity.
5. Tip: take a thin slice off the round part of each pear half. This will keep them flat and stable.
6. Place pears cut-side up on the baking sheet and spoon almond mixture to fill each cavity. There should be no leftover mix.
7. Drizzle 1 tablespoon of maple syrup over the pears. Try to do this as evenly as possible to ensure all pears have roughly the same amount of maple syrup on them.
8. Place in the oven and bake for 20-25 minutes until soft and cooked through (use a sharp knife to test for doneness).
9. Remove from oven and put on plates or serving dish. Drizzle with maple syrup and dust with a few pinches of cinnamon.
10. Serve right away with yogurt or ice cream.

Baked Pears Process


* This recipe is very easy to double, triple or quadruple if you need to feed more people.

Topics: Dessert, pears

Crowd-pleasing pear bread

Posted by Elizabeth Williams on Sep 8, 2017 11:31:00 AM
Pear DateBread

Sometimes the simplest things are the best. Just like this moist pear bread, bursting at the seams with fresh fruit, dates and walnuts. The pears add moisture and acidity to the bread, while the dates deliver sweet caramel notes. And let’s not forget the walnuts… there’d be no crunch without them!

This simple recipe yields two hearty loaves that can effortlessly feed a crowd. A slice could easily make its way into a lunch box or onto a plate next to your morning cup of coffee. Our versatile pear bread is sure to become a family favorite.

Author: Beth Williams
Photographer: Meg Raines
Yield: 2 loaves


3 eggs
1 1/2 cups sugar
3/4 cup vegetable oil
1 1/2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon allspice
3-4 ripe pears (like Bartlett or d’Anjou), diced (about 4 cups)
1 cup walnuts, roughly chopped
1/2 cup medjool dates (about 6), chopped

Pear Date Bread


1. Preheat the oven to 350°F / 180°C
2. Line two 9 x 5 inch loaf pans* with parchment paper, leaving some over-hang on all sides. This will help you remove the loaves from the tins later.
3. Lightly beat the eggs in a large bowl.
4. Add sugar, vegetable oil and vanilla and mix until smooth.
5. In a separate medium bowl, combine the rest of the dry ingredients (flour, baking powder, cinnamon, salt and allspice).
6. Pour the dry mix into the wet mixture and stir until flour is no longer visible (use a spatula to scrape the bottom of the bowl).
7. Stir in pears, walnuts and dates. Mix until they are evenly distributed throughout the batter. Give your arms a workout!
8. Split the batter evenly between the two loaf pans and place in the oven for 55 minutes. Your kitchen will smell heavenly.
9. Check for doneness by inserting a toothpick in the center of the loaf. If it comes out clean the pear bread is done, if not, put it back in the oven for 5 minutes at a time until done.
10. Let pear bread cool 10 minutes in the pans before removing the loaves and placing them on a cooling rack. We suggest you give them some time to cool before you dig in… but nothing bad will happen if you taste them while they’re still a little warm!


* Don’t have loaf pans? Not a problem. You can use regular round cake tins instead and reduce baking time to 40-45 minutes.
* You can pre-slice the pear bread and freeze it for later.
* This recipe is lactose-free.

Topics: pears, appetizer, breakfast

Pear, fig and feta salad with pecans and a maple-Dijon vinaigrette

Posted by Elizabeth Williams on Aug 28, 2017 3:12:53 PM
Pear and Fig Salad

Pear season is kicking off, making it the perfect time to enjoy pears for breakfast, lunch and dinner!

Our latest recipe ties together pears, fresh figs, feta, toasted pecans and tender greens with a crowd-pleasing maple-Dijon mustard vinaigrette. The saltiness of the feta is wonderful when set against the sweetness of the fruit. 

This eye-catching salad is as beautiful as it is simple to make. Enjoy it as a main for lunch or serve it as a starter. You can be sure your guests will be impressed.

Author: Beth Williams
Photographer: Meg Raines
Yield: 4 portions (or 6 starter-sized portions)


4 generous handfuls of mesclun mix (or other baby greens)
4 generous handfuls of baby spinach
2 pears (like d’Anjou or Bartlett), finely sliced
3 large figs, sliced (use dried figs when fresh are out of season)
1/2 cup of feta, crumbled
1/4 cup of pecans, toasted and roughly chopped
Salt and fresh ground pepper, to taste

1/2 cup olive oil
2 1/2 tablespoons apple cider vinegar
1 small shallot, minced
2 tablespoons maple syrup
1 teaspoon Dijon mustard
Salt and fresh ground pepper, to taste


1. Start by making the vinaigrette. Place all the ingredients in a medium sized jar, put the lid on firmly and shake vigorously until completely combined. If you don’t have a jar, place all ingredients in a bowl and whisk until completely combined. Vinaigrette should look cloudy.
2. In a large bowl, add the mesclun and the baby spinach. Toss until well mixed.
3. Add one tablespoon of vinaigrette at a time, tossing between each addition, until the leaves are coated and shiny but not drenched. Make sure you get some shallots, they tend to sink to the bottom of the jar!
4. Split the dressed salad mix between 4 or 6 plates depending on whether you are serving main or starter-sized portions.
5. Split the pear, figs, feta and pecans evenly between the plates.
6. Add a dash of salt and some fresh ground pepper to each plate.
7. Serve!


* The recipe will make much more vinaigrette than is needed. Keep refrigerated in a closed container and it use on other salads, including potato and pasta salads.

Topics: pears, appetizer, entree

Pear and Nutella Toast

Posted by Elizabeth Williams on Aug 7, 2017 2:43:01 PM
Pear Nutella Toast

Are you a fan of Nutella, the ooey-gooey hazelnut spread? We certainly are! In this simple recipe it adds sweetness and a touch of chocolate to fresh pears and toasted walnuts.

Breakfast will never be the same again!

Author: Beth Williams
Photographer: Meg Raines
Yield: 4 toasts


4 slices of bread, toasted
1/2 cup Nutella spread
1 pear (like d'Anjou or Bartlett), sliced wafer-thin using a mandolin*
1 handful walnuts, toasted and roughly chopped

Pear Nutella Toast


1. Spread 2 tablespoons of Nutella on each slice of toasted bread.
2. Layer the slices of pear on top of the Nutella. Make sure you evenly distribute the pear between the 4 toasts.
3. Sprinkle the walnuts on top.
4. All done. Serve immediately.


* No mandolin? No problem! Just use a sharp knife to slice the pear as thinly as possible.

Topics: Dessert, pears, breakfast

Cherry Cheesecake Swirl Brownies

Posted by Elizabeth Williams on Jul 24, 2017 3:09:58 PM
Cherry Cheesecake Brownies

These cherry cheesecake swirl brownies are a crowd pleaser. Show up at any party with a tray of these beauties and you’re sure to make a splash. Don’t let the fancy swirls fool you – these cherry-filled brownies are very easy to make.

Don’t forget to grab one for yourself… they have a habit of vanishing the minute they reach the table!

16 brownies
Author: Beth Williams
Meg Raines


Brownie batter
1 scant cup unsalted butter, cubed
1 cup dark chocolate, roughly chopped
1/2 cup brown sugar, packed
1/2 cup white sugar
3/4 cup white flour
1 1/2 teaspoons baking powder
3 eggs

Cheesecake swirl
3/4 cup cream cheese, at room temperature
3 tablespoons white sugar

1/2 cup sweet red cherries, pitted

Cherry Cheesecake Brownies


1. Preheat oven to 350°F (180°C).
2. Grease a rectangular 11 x 7 inch pan and line with parchment paper.
3. Put butter, chocolate, brown sugar and white sugar in a large sauce pan and heat over medium low, stirring constantly, until everything has melted together. Remove from heat and let sit for 5 minutes.
4. Whisk eggs into brownie batter.
5. Sift flour and baking powder together before adding to the batter. Stir until completely combined. Batter should be smooth.
6. Pour batter into the baking tin. Grab sides of tin and shake a little to evenly distribute.
7. To make the cheesecake swirl, use an electric mixer to beat together the cream cheese and sugar. Drop spoonfuls of the swirl mix evenly across the top of the batter. Delicately drag a sharp knife across swirl mix and batter to create the “swirls”.
8. Sprinkle cherries evenly across the top.
9. Bake for 30-35 minutes until the sides are baked but the middle is just set.
10. Remove from oven and let brownies cool completely in the tin before slicing into squares.


* Want a more even distribution of cherries? Try chopping them in half before sprinkling over top of the brownie batter.

Topics: cherries, Dessert

Super Simple Cherry Almond Muffins

Posted by Elizabeth Williams on Jul 6, 2017 10:37:58 AM
Cherry Muffins
Everyone needs some easy recipes for weeknights or to whip up in a flash for a potluck. These muffins are quick to make and are bursting with juicy fresh cherries. A light sugar dusting gives the muffin tops a little extra crunch and sweetness. While baking, the muffins will make your kitchen smell divine!
These moist and fluffy little devils are perfect for a snack and will be a welcome addition to any summertime picnic or BBQ.

12 muffins
Author: Beth Williams
Meg Raines


2 cups white flour
2/3 cup of sugar, plus extra for dusting
3 teaspoons baking powder
1/2 teaspoon salt
1 egg
1 cup milk (use plain unsweetened almond milk for extra almond taste!)
1/3 cup vegetable oil (for example, canola or grapeseed)
1 teaspoon almond extract
1 cup fresh red cherries, pitted and quartered
Handful of sliced almonds (optional)

Cherries in Muffin Pan


1. Preheat oven to 400°F (200°C).
2. Prepare muffin tins with liners, or grease with butter or vegetable oil.
3. In a large bowl, sift together flour, sugar, baking powder and salt.
4. In a separate bowl, beat egg with a fork. Add milk, vegetable oil and almond extract. Stir well.
5. Pour wet ingredients into dry mixture. Stir until just combined, using as few strokes as possible. Fold in cherries gently, just to distribute. Batter should still be lumpy but no dry flour should be visible. Tip: don't over-mix as it will result in dry muffins.
6. Fill muffin tins to 3/4 full. Sprinkle a little sugar on top of each muffin and sliced almonds if using.
7. Place in the oven and bake for 20-25 minutes, until tops spring back when pressed gently, or a sharp knife comes out clean.
8. Remove muffins from tins and cool on a cooling rack.


* You'll be tempted to try these hot out of the oven, but have patience. They may crumble if not cooled thoroughly.
* You can make these year-round. Just use frozen cherries when fresh cherries are no longer available.
* Muffins are easy to freeze. Just cool completely before putting in the freezer where muffins should keep for up to 3 months. Thaw at room temperature or zap for 30 secs-1 min in the microwave if you're impatient!

Topics: cherries, breakfast