This beautiful art nouveau form porcelain centerpiece was hand crafted by Belleek in the 1920-30 period. 
The skill of the porcelain maker and the artistic skill of the porcelain decorator combined to make Belleek one of the most significant and desired makers of this period.
At 15” tall, this lovely piece is painted in a panoramic style so the apples flow around the body with no seems as are often found in pieces that are decorated through other less laborious methods.
The piece seems to glow when placed on a table. This is due to many layers of pure pigment the artist used to create a piece of distinction. The interior is painted a light lime green which contrasts perfectly with what you can see from the outside.
I fill it with crab apple branches, long, pendulous branches of beauty berry along with pheasant feathers and bittersweet. 
Being tall, this piece sends branches and feathers over the heads of those seated at the table to allow everyone to talk without being blocked by a thick centerpiece.
A few small pumpkins sitting around it in top of a mirrored plateau makes for the most beautiful celebration of Autumn.
A recipe we often share at this time of year is for apple truffles.  I hope you will try them as they are beautiful and a true treat.
Apple Truffles
1 cup of home-made apple butter
   (recipe below)
4 boxes of 10X powdered sugar sifted
4 tsp clear vanilla
4 boxes of Bakers chocolate squares
   (dark, milk or a combination)
1 stick of melted , salted butter
40 small gold foil leaves as accents 
Mix apple butter with still warm melted butter. After sifting powdered sugar, add a box at time until you have a stiff batter. You will need more or less of the 4 boxes depending on how much liquid is in your apple butter. Don’t add all sugar at once. Add clear vanilla and mix well with a spatula.
Using buttered hands, roll the batter into balls about the size of walnuts.  Place them on wax paper, not touching, and refrigerate to thoroughly chill about 6 hours.
Melt the chocolate according to the package directions. Remove the balls from the refrigerator and, one at a time, coat them in chocolate. Relax and don’t rush. You will get better at this as you go along.  
Place the chocolate coated balls on wax paper. Add a gold foil leaf to the top before the chocolate sets; return them to the refrigerator making sure they do not touch.  They will be ready to serve in about an hour. 
They look great served on a silver tray with a doily underneath, each ball resting in an individual foil cup make just for this purpose.  We always garnish with candied orange peel around them on the silver tray.
Apple Butter
8 cooking or Winesap apples washed, peeled,
   cored and cut into chunks
1 cup of sugar
3 tsp cinnamon
1 stick of salted butter
juice of 1 orange
Combine all ingredients, stirring as butter melts and sugar dissolves. Cook on low an hour so that everything breaks down and combines. Keep an eye on it as sugar burns easily.  Remove from heat, let sit with a lid on for an hour. Cool and chill.

15” tall art nouveau centerpiece