Fruits

Maple and Cinnamon Baked Pears

Maple Cinnamon Baked Pears are an easy and elegant dessert for fall and beyond.

Maple Cinnamon Baked Pears

It’s pear season and it’s the perfect time to infuse these delicate-flavored fruits with warm spices. Baking the pears allows the pears to soften and absorb the flavors of the maple, cinnamon and ginger.

There are so many pear varieties from which to choose, so take your pick. Here, I used organic Bartlett pears.

Wash and dry your pears. Leave the skins on. Cut the pears lengthwise down the middle and using a melon baller or a small teaspoon, remove the core and seeds. Arrange pears, cut-side up, in a casserole dish or sheet pan. Optional: I like to line my casserole dish with parchment paper for easier cleanup.

Baked Pears Collage
Sprinkle the pears with ground cinnamon and ground ginger. If you like lots of spice, add more. I’m fairly liberal with my use of the spices! Add vanilla extract to maple syrup and stir to combine. Carefully spoon or pour the mixture over the pears, making sure to cover all the flesh. You’ll probably have a small pool of syrup in the bottom of the dish. That’s fine; I like to spoon a bit of the warm syrup over the finished product right before serving. If you serve the pears with a scoop of ice cream, drizzle a bit of the syrup over the ice cream, too!

Maple and Cinnamon Baked Pears
Optional garnish: I like to add a chopped nuts to the pears before serving. Here, I used chopped pecans, but walnuts would be yummy, too.

Maple Cinnamon Baked Pears

 

Maple and Cinnamon Baked Pears
 
Prep time
Cook time
Total time
 
Maple and Cinnamon Baked Pears
Author:
Serves: 4
Ingredients
  • 4 Bartlett pears
  • ½ cup maple syrup
  • 1 teaspoon vanilla extract
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ginger
  • Optional toppings: chopped pecans or walnuts, a scoop of vanilla ice cream
Instructions
  1. Preheat oven to 375° F.

  2. Optional: Line baking dish or baking sheet with parchment paper for easier cleanup.

  3. Wash and dry your pears. Leave the skins on. Cut the pears lengthwise down the middle and using a melon baller or a small teaspoon, remove the core and seeds. Arrange pears, cut-side up, in a casserole dish or sheet pan.

  4. Sprinkle the pears with ground cinnamon and ground ginger.

  5. Add vanilla extract to maple syrup and stir to combine. Carefully spoon or pour the mixture over the pears, making sure to cover all the flesh.

  6. Bake pears, uncovered for 25-30 minutes until tender and lightly browned around the edges.

  7. Serve immediately, garnished with nuts and a side of vanilla ice cream.

  8. Optional garnish: Chopped nuts; pecans or walnuts. Drizzle with any remaining syrup mixture from baking dish.

  9. Note: Leftover pears will keep in the refrigerator, tightly sealed, for 2-3 days.

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Melon Ball Salad

This melon ball salad is cool and refreshing. It’s perfect for summer months, picnics and holiday gatherings.

Note: This post contains affiliate links for products on Amazon.

Melon Ball Salad

It’s really fun to put it together, too! You’ll need a small watermelon (seedless if possible), a cantaloupe, and a green honey dew melon. And most importantly, a melon baller. I use this one because it has two different-sized scoops on a single utensil, which is very handy. With this salad I needed to use the two different-sized scoops because of how the melons where cut.

Melon Ball Salad

Cut the melons in half. Scoop out the seeds from the cantaloupe and honey dew. Then work around the perimeter of each melon as you scoop, like so:

Melon Ball Salad

After my first pass at scooping the melons, I turned each half on its side and carefully vertically cut away the scooped sections revealing a new perimeter that was solid and scoop-able. Hope that made sense. Basically, you want to be able to scoop out more melon, so cut away the part that you’ve already scooped.

If not serving this salad immediately, carefully arrange the melon balls in your serving dish and refrigerate.

Melon Ball Salad

I usually serve the salad without a dressing because I think the melons are sweet enough, but a squirt of lime and a drizzle of honey makes a simple dressing.

Melon Ball Salad

TIP: if you have melon balls left over, freeze them in a plastic bag and use later in sparkling water, like so:

Melon Ball Sparkling Water

Enjoy!

Melon Ball SaladNote: This post contains affiliate links for products on Amazon.

Melon Ball Salad
 
Prep time
Total time
 
Melon Ball Salad
Author:
Serves: 4-6 servings
Ingredients
  • 1 small seedless watermelon
  • 1 cantaloupe
  • 1 honey dew melon
  • Special utensil needed: melon baller
Instructions
  1. Cut each melon in half. Scoop out the seeds from the cantaloupe and honey dew.

  2. Work around the perimeter of each melon as you scoop sections with the melon ball utensil.

  3. After your first pass at scooping, reveal more melon by cutting away the section that you've already scooped. Try turning each melon half on its side and carefully vertically cut away the scooped sections revealing a new perimeter that's solid and scoop-able.

  4. If not serving this salad immediately, carefully arrange the melon balls in your serving dish and refrigerate.

  5. Optional Dressing
  6. The juice of one lime and ¼ cup honey. Drizzle over salad and very carefully toss.

 

Easy Melon Ball Salad

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Red, White, and Blue Fruit Salad

This Red, White, and Blue Fruit Salad is perfect for any patriotic holiday gathering or just on its own.

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Red, White, and Blue Fruit Salad

This fresh fruit salad is so simple to put together. I used organic fruits: strawberries, blueberries, and bananas. Just rinse the berries and pat them dry with paper towels. Slice the strawberries and bananas and just toss in the blueberries.

Red, White, and Blue Fruit Salad

I think fresh fruit salads can stand on their own, but I do like the addition of just a little honey and lemon, dressed just prior to serving. I add the juice of a lemon to the fruit and toss carefully before drizzling a little honey over the top of the fruit.

Red, White, and Blue Fruit Salad

If honey and lemon isn’t your thing, add a little freshly whipped cream to the top. Here, I’ve used freshly whipped coconut milk cream.

Red, White, and Blue Fruit Salad

Honestly, fresh fruit can stand on its own without any help, don’t you think? Whichever way you choose to “dress” it, enjoy!

Red, White, and Blue Fruit SaladRed, White, and Blue Fruit SaladNote: This post contains affiliate links for products on Amazon.

Red, White, and Blue Fruit Salad
 
Prep time
Total time
 
Red, White, and Blue Fruit Salad
Author:
Serves: 2-4 servings
Ingredients
  • 2 cups organic strawberries, washed, dried and sliced
  • 1 cup organic blueberries, washed and dried
  • 2 ripe organic bananas, peeled and sliced
  • ¼ cup honey
  • 1 organic lemon, juiced
Instructions
  1. Wash and dry strawberries and blueberries. Dry them well on a paper towel and gently pat dry to soak up water.

  2. Slice strawberries and bananas.

  3. Add strawberries, blueberries, and bananas to a serving bowl.

  4. Squeeze/pour lemon juice over fruit.

  5. Drizzle honey over fruit. Gently toss fruit salad, making sure lemon and honey are evenly distributed.

  6. Optional: serve with a dollop of freshly whipped coconut cream.

  7. Recipe is easily doubled.

Red, White, and Blue Fruit Salad

 

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