Fall is here and so are the pears. Our pear tree is several years away from producing, but the Farmer’s Market is loaded with pears. I made one of our favorite desserts last night. The original recipe came from the “Splendid Table” American Public Radio show and website, but I have altered it to remove most of the sugar and use a natural sweetener.
Heat oven to 400. Put 2 TB. of butter into a roasting pan and melt it in the oven. use pears of your choice. use as many as you want. for our family of three I used 6 pears. a little firm is better. Cut, core, and peel them into quarters of halves.
Place them into the heated roasting pan with the butter. Add either the seeds from a whole vanilla bean, or a very healthy splash of vanilla extract. I also add a sprinkle of pie spice when I want. Add 3 TB of honey, maple syrup, or agave nectar and a splash of lime (or lemon) juice. Toss to coat the pears in this glaze.
Roast the pears as long as you want. I did about 15 minutes. You can see in the pictures that they have browned (carmelized) a bit. Just don’t roast so long they become mush. I have also made it with a splash of Frangelico or Amaretto. Also very good! Well what wouldn’t be good without Frangelico (hazelnut liqueur).
This recipe gives me away as a sloppy cook. I am not much for measuring. I had to go make granola and measure so I could pass this along. This is foolproof. The exact measurements are unimportant.
Put enough raw, thick cut rolled oats to fill a 9×13 cake pan. It’s about 3 pounds of oats.
Now pour 1 1/2 cups honey or agave nectar with 1 cup canola oil. Heat in microwave for 2 minutes–just to warm enough so they can be mixed together.
Pour this over the oats and stir until they are all covered.
Add nuts of choice. Stir again. Personal favorite-almonds, they are a true Superfood!
Bake, without cover, in the oven at 280 degrees for about an hour. You are slowly toasting the grain and nuts. You also want to roast long enough to dry it out to the point where it no longer sticks to itself. Stir a couple of times while in the oven. You can now turn off the oven and let the granola cool inside there overnight or pull it out and cool on the stove-top.
When cool stir in your choice of dried fruit. Stores well.
When we eat it, we shake on a combo of ground flax seeds and chia seeds out of a shaker I keep in the fridge. Great with milk or yogurt. Grind your own flax seeds in small batches, MUCH more nutritious.