Fragrances of Fall

Just the mention of fall brings on thoughts of autumn stews, pumpkin pies and hot spiced beverages. Put on your sweater, and sit with me a few minutes this Wednesday. There's no doubt, a change is in the air...   Autumn has arrived!

Autumn is the mellower season, and what we loose in flowers, we more than gain in fruits."                                                                               

Samuel Butler

We have lovely pear trees at our farm in south Alabama. Throughout the months of August and September, we pick pears! There are so many creative ways to use fresh pears right off the tree. This year, I made a number of pear pies and cobblers. Here are two that were a little different from my normal pear pie. I've included both recipes here. I found both online HERE.  I guess you can't paint all the time. Sometime, you've just gotta eat!   Here are some quick pics of my preparation for Pear Blossom pie.  Enjoy!

ONLINE RECIPE

PEAR BLOSSOM PIE

4-6 ripe Kiefer pears 3/4 c. sugar 1 tbsp. flour 1 pinch salt 2 beaten eggs 1 c. milk 1/4 tsp. vanilla or rum 1 unbaked pie shell Nutmeg Peel pears; cut in halves lengthwise and remove cores. Arrange cut side up in pie shell. Mix together sugar, flour, and salt. Add milk to beaten eggs and stir in dry ingredients. Add flavoring.Pour mixture over the pear halves. Sprinkle with nutmeg. Bake at 400 degrees for 10 minutes. Reduce heat to 325 degrees and continue baking 40-50 minutes, until custard is firm. Serve warm or cold with whipped cream if desired.

ONLINE RECIPE

PEAR AND CRANBERRY COBBLER

1/2 c. light corn syrup 1/3 c. sugar 1 tbsp. cornstarch 1 1/2 c. fresh or frozen cranberries 2 med. pears, unpeeled and sliced 3/4 c. flour 1/2 c. sugar 1/3 c. butter 1 c. uncooked oats 1 egg, slightly beaten Heat oven to 400 degrees. Grease 9 inch square or round baking pan. In medium sauce pan combine first 3 ingredients. Stir in cranberries. Heat to a boil; reduce heat. Simmer 5 minutes or until cranberries pop open. Stir in pears. Pour into pan. Combine flour and 1/2 cup sugar. Cut in butter until mixture resembles coarse crumbs. Stir in oats, mix well. Add egg, mixing until moistened. Crumble evenly over fruit. Bake 30 to 35 minutes until top is golden brown. Makes 8 servings.

Pear Cobbler on the left and Pear Blossom Pie on the right.  Just in time for dessert at our War Eagle football supper!  You can check out my hand painted tiles (pictured here)  in MY ETSY SHOP.