Summer fruits are explosive, vibrant; they shout like children running through sprinklers on a hot day. Brilliant sunset-cast peaches, thirst-quenching watermelons, cheeky cherries full of flavors that wow like a roller coaster theme park or an action packed summer blockbuster. Fall fruits on the other hand are quiet, thoughtful, moody-hued affairs with gentle flavors that slowly seduce like a walk in the woods or a cozy romance novel. As I’m in the process of embracing the transition to the latter season’s delights, I was thrilled this week to receive from a dear friend the recipe that follows which is absolutely perfect for a chill fall morning when you want to sit and be thoughtful in culinary comfort and watch the rain.
- 3 medium-sized ripe pears (organic bosc are great right now)
- 3 eggs
- 1/4 cup coconut oil (or shortening of choice)
- 3 tablespoons local, organic honey
- 1 1/4 cups almond flour
- 1/2 cup arrowroot flour
- 3 tablespoons coconut flour
- 1 teaspoon baking soda
- 1 teaspoon ground cardamom
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
Preheat oven to 350°.
Peel and halve pears. Place 3 halves into a food-processor or blender. Fine-dice the other three halves and set aside.
To the processor/blender add the rest of the wet ingredients (eggs, oil and honey) and blend until smooth. Add the diced pears and set aside.
In a large bowl, combine all the dry ingredients and mix well. Add to this the wet ingredients and combine until well incorporated.
Scoop into lined (or silicone) muffin tins and bake for about 30 minutes or until done to your liking: less for moist, more for springy.
Best enjoyed warm on a cold and crisp fall day!