October is my most favorite month of the year. I’m an east coast gal and have always found October’s crimson autumn welcome to be deeply satisfying. But October’s beauty doesn’t end with the changing of the leaves; that hint of wind, the unpredictability of the weather, dusting off the light jacket, apple picking, the bountiful harvest of fruits and veggies, Halloween – it’s all part of October’s magic.
This year’s apple picking adventure yielded an unexpected surprise: Bosc pears! They’ve been the treat of the month thus far and the fruit that my kids have been calling for every day. My son affectionately calls them “golden pears,” and though they’re typically grown in the Pacific Northwest, the bunch that we hand picked in upstate NY are crunchy, sweet and delicious. Here are some easy, crowd pleasing recipes that we’ve been enjoying:
Roasted Pear with Cinnamon
2 bosc pears
1 tablespoon of cinnamon
2 tablespoons coconut oil
¼ teaspoon salt
Preheat the oven to 375. Line a cookie sheet with parchment paper. Slice the pears lengthwise, about ¼ inch thick. Drizzle with coconut oil and sprinkle with cinnamon. Roast for about 25 minutes, let cool and enjoy! They’ll retain some of their firmness, making them great for small hands to pick right up. These are great warm, room temp and cold and are a terrific addition to any lunchbox.
Autumn Salad with Bosc Pear and Sweet Potato
2 sweet potatoes – peeled and cubed
½ cup pepitas (pumpkin seeds), toasted
2 bosc pears, peeled and cubed
2 ears of corn, shucked
3 tablespoons of olive oil
1 teaspoon chili powder
½ teaspoon salt
2 scallions, chopped
Juice of one lemon
Preheat the oven to 375. Line a cookie sheet with parchment paper. Spread the cubed sweet potato and corn on the sheet and drizzle with 2 tablespoons of olive oil. Roast for about 30-40 minutes, or until the edges of the sweet potato are slightly caramelized and the corn has a bit of crunch. Meanwhile, lightly toast the pepitas in the toaster oven, approximately 5 minutes. In a bowl, combine the roasted veggies with the cubes of bosc pear and add chili powder, salt and scallions. Mix thoroughly. Add remaining tablespoon of olive oil and lemon juice and toss. Finally, add the pepitas. Optional: add ¼ teaspoon of cayenne for some kick!
Bosc Pear Sandwich Snacks
The crunch of Bosc Pears makes for an interesting sandwich bread substitute!
1 bosc pear
2 tablespoons sunbutter
1 tablespoon jam
Slice the Bosc Pear lengthwise into four slices, about ½ inch thick, taking care to avoid the core. Spread two slices with sunbutter and two slices with jam for a great gluten-free sandwich alternative!
And for dessert, here’s a link to a fantastic recipe for Bosc Pear Brown Betty – a slight variation on a timeless classic!
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