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?


22 thoughts on “Roasted Pears with Maple Whipped Cream and Pecans

  1. Oh! Sarah! You are amazing with words. I laughed out loud 3 times reading this! Thanks for making my day…you know my siitingherenotbeingabletogooutsidecausemyallergiesaresobad day… : )

    And the baked pears were absolutely scrumptious!

    As far as my favorite dish…I’m thinking pumpkin…cider…no it has to be tomato soup and grilled cheese. :)

  2. I haven’t ever tried it, but I think what you just posted about is my absolute favorite!! If I buy ingredients will you make at my house????

  3. Yum! I have been craving pumpkin pie! I’ve not made any yet, but last night I kept eyeballing a bag of organic apples. Did you know that they can talk to you too!?!?! Yes! Did I mention that it was at 10:00 at night? Yep. So, I peeled ( I don’t like the peelings in my crisp) Amos chopped, and I put some organic butter, sugar, and cinnamon on them. I mixed together a little flour, more sugar (yeah, I know…), oats, cinnamon, a bit of nutmeg, and a few AMAZING crushed cardamom seeds that my friend Sage gave me. I added some more butter because, well, you can’t have too much butter. It was finished baking at 11:00 pm. I ate it as soon as it was cool enough to not burn my mouth! I ate some more this morning. :)
    I like pear everything, so I will have to try these…right after I make a pumpkin pie. ;)

  4. FANTASTIC recipe!! I saw your post right when I was finishing up work yesterday(perfect timing ’cause I was super hungry and headed to the store) and knew I had to try the baked pears. Made them last night for dessert and they were a hit! Super delicious and not too time consuming! It’s a plus when your dessert is not only tasty but extremely healthy. (:

    Hm. Favorite dish that shouts Autumn…. Pumpkin pound cake with a caramel glaze! But I guess that is really not a dish is it?! :)

    • Desserts work too, and that sounds fabulous! :D I’m so glad you tried the recipe – and liked it! Oh, and I wanted to tell you…I made your hamburger buns the other night when we had company and they got raves! They were so easy and far better than store bought. So, thanks for that recipe. I’m sure it will get used again. :D

  5. Thank you for creating a healthy dessert that doesn’t make me gag. It was truly DELICIOUS! We are going on day number 4 of no refined sugar and for a girl that likes her ice cream and chocolate “challenging” is an understatement.

    Soup in a bread bowl would be my favorite autumn dish! Great post!!

    • So glad your taste buds approve! :D I’m convinced that almost anything can be made healthy and yummy at the same time…unless one cuts out ALL sugars. Then it gets a bit challenging! :P

      Oh, and for the chocolate craving? Try mixing up cocoa powder, honey (or maple syrup), vanilla, coconut oil and peanut (or other nut butters) in a bowl and eating it with a spoon! Or you can make truffles and chill them if the craving isn’t “immediate”. This is my “in a hurry” version of the peanut butter cups.

      I think I might do this right now….. :)

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