Red, orange, and yellow too. How a like to dream of you. Anytime the leaves start to fall I get a little excited about the abundance of colour that suddenly appears. Don’t you?
It’s harvest time and it has been busy, busy, busy around my house. Time to get what is left of the garden in and preserved along with storing some herbs. The grapes have been turned into juice and then jelly. They currently line the shelves of the storage pantry awaiting new homes as they are often gifted to friends and family.
This year is a little slower compared to previous canning seasons, especially last year. It was an intense! Lots of variety of items like salsa, jams, jellies, curds, cider and chutneys made their way into the jars. It is good to take it at an even pace this season as there is so much more going on instead.
I never thought the first weeks of school would be so tiring for every member of our family. We are all getting used to a new schedule and it has been a little hectic to say the least. Next week will be better (come on I need some hope). Okay the week after that as next week involves a 3 tiered wedding cake & 75 cupcakes to go along with it. Super excited about the fall wedding of one of my neighbours.
So by mid October I think the stride will be hit and smooth sailing after that. I still have some squash in the garden and need to pack up some fresh herbs before frost hits as well. I will leave the yard clean up to my Hubby. I didn’t buy him that leave blower/vacuum for nothing, right? Mulch, mulch, mulch for the compost as it does need some dry layers added before the snow flies.
There is no shortage of leaves in the neighbourhood. There is usually about 11 paper bags full of them along with the fall cut down of the perennials from our small yard. We usually haul it to the city compost site as it is a bit much for our tiny bin. This year the city isn’t running the compost program, so I will have to keep my eye out for a community based one.
Anyone need leaves in an area of the city that has 100 year old + trees with a massive amount of foliage? Could be a tough sell. We shall see. There is always the set the bag by the front curb & mark Free on it. You open it you take it. That might work. Either way it would be a good show from the front step.
So what I am trying to say here is that I got to keep it simple and enjoy some of the fun that fall has to offer. It passes by at the blink of an eye so I created a seasonal dessert that can be made a bit in advance and served when needed, straight from the oven. Fall harvested pears poached in mamajuana and warm spices and wrapped in filo like a comfy sweater on a cold day. Nothing will take away the crispness of the wind like warm baked goods. Made with simple ingredients and yet sophisticated enough for your dinner party. A bit of crème fraîche and some plum figgy jam and you have dessert covered.
So with that image in your head, I will depart to go take a walk and listen to the leaves crumple underfoot. Happy Fall.
Spiced Poached Pear in Filo
Celebrate the change of the seasons with poached pear fit for fall.
- 1 cup mamajuana
- 1 stick of cinnamon
- 1/2 tsp whole cloves
- 1/4 tsp chili flakes
- 6 small pears
- 5 sheets of filo pastry
- 2 Tbsp butter, melted
- 2 Tbsp honey
- In a large sauce pan pour the mamajuana and add in the stick of cinnamon, the whole cloves and chili flakes. Using a fork pierce the outside of the pears and place in the sauce pan. Bring the mixture to medium high heat and simmer for 5 minutes. Remove from heat at let cool to room temperature.
- Preheat the oven to 325 degrees. Prepare a baking sheet by lining it with parchment paper.
- Remove pears and set the mixture aside. Slice the bottom of the pears so they can sit upright. Using a pairing knife, carefully remove the centre and seeds of the pear.
- Keep the filo in 5 layers and cut into 6 equal parts. Place the prepared pear in the centre of the filo pastry and gently bring the sides up. Secure around the top with kitchen string and place on the parchment paper lined baking sheet. Wrap the remaining pears. Use a silicon brush and lightly cover the outside of each of the pears. Bake for 15-20 minutes until the filo is browned. Remove from oven & let cool slightly before serving.
- While the pears are baking, strain the the cinnamon stick, whole cloves into a bowl. Return the mixture back into the saucepan. Add the honey and bring to boil over medium heat. Reduce heat and let simmer until it becomes a syrup consistency. Remove from heat.
- Place the filo wrapped pear in a serving dish and drizzle the syrup on top.
- Serve with a dollop of crème fraîche and your favourite fall jelly.
*If you don't have mamajuana, you can substitute a dark spiced rum instead. *must be legal drinking age to enjoy this dessert.