Roasted Pears with Maple Whipped Cream and Pecans

We’ve had a warm autumn this last week or so. The Oklahoma wind is blowing away with it’s usual gusto, bringing brightly colored leaves (or brown ones as the case may be) spiraling to the ground in a nearly horizontal direction.

In the next minute or so, the wind will whip around from the North and arrange icicles on the trees that are still sporting green. You never know. That’s just how it is here.

It’s rather hard to adjust to the moodiness of Great Plains weather for this Okie girl. When the calendar says Autumn, I want Autumn – and the whole shebang that goes along with it! One can’t wear long sleeves and fleece vests and boots in 90 degree weather. Nor can one stir up delicious, satisfying soups to the heart’s content. I guess Fall will have to wait for Winter to make an entrance for the party to really begin…

In the mean time, I can make things like this –

Roasted Pears with Maple Whipped Cream and Buttery Maple toasted Pecans. That should show Autumn what it’s all about now!

I had some organic Asian Pears in a bowl on the counter that were talking to me every time I walked by them.

“You know Sarah, you haven’t baked pears in a while…hint, hint…Perhaps you’ve noticed, but we aren’t getting any younger over here.”

So true! Who knew pears could spark an epiphany!

I splurged at the grocery store yesterday and bought a melon baller for this batch. I’ve wanted one for a while and I really don’t know what took me so long to buy one – it was only $1.29 and it works like a dream.

You can peel your pears if you like, of course, but since these were organic (i.e. my excuse for being lazy) I left the peels. Besides, aesthetically speaking, peels are prettier. If texture is your concern, by all means throw aesthetics out the window!

Brush the pears with butter or coconut oil, just to coat.

Sprinkle with cinnamon.

Bake @ 375 for 45 minutes, or until soft.

While the pears are roasting….

Whipped Cream 

1 c. cream

1-2 T. maple syrup

splash of vanilla (optional)

Whip cream until soft peaks form. Add syrup and vanilla. Beat to combine.

I used fresh cream delivered by our milk man (we are so spoiled!), which takes some careful watching! The time that it takes for raw whipped cream to become butter is, like, nanoseconds.

Buttered Maple Pecans

1 c. chopped pecans

1 T. butter

1-2 T. maple syrup

dash of salt

Melt butter and maple syrup. Add pecans and salt and cook over low heat until toasty. Remove from heat and let cool.

Dollop a spoonful of whipped cream on a small dessert dish, top with half a pear and sprinkle with pecans. Viola! It’s fast, easy and healthy!

What is your favorite dish that just says “Autumn” all over?

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