Baking with pears
Wow! I have not had the chance to post in way too long! I can attribute this long absence to 1) my partner's purchase of a home and our subsequent moving into it and 2) starting a brand new position with a local nonprofit (I get to teach kiddos about local food systems through trips to farms and help to increase access to local foods for those students' familiesumm dream job)! I have also been frantically processing lots of food for the winter (pickling beets, drying peaches and pears, and canning salsa). Needless to say life has been exceedingly joyful but moving along far too quickly. Today I had a few extra hours in the morning and I decided that this yummy brunch had to happen and that recording it here was exactly the kind of relaxing activity I've been overlooking in my haste.
This meal started with the idea for this sauce. Last week I purchased almost twenty pounds of Asian pears from the County Farmers Market. I've been eating them fresh and dehydrating them and today I decided to pair them with bicolor sage from the garden to make an earthy, sweet compote.
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Here is the super simple recipe. I think this sauce would work over ice cream or even as a pie filling.
- 5 Asian pears (or any kind of pear you have on had)
- 1/4 cup lime juice
- 2 tablespoons of honey
- 4 fresh sage leaves
- Dice up pears into small cubes. I don't bother taking off the skin because I like the texture.
- Warm up a sauce pan over medium low heat. Add pears, lime juice and honey.
- Cook down stirring occasionally until pears are soft. The mixture should resemble a chunky applesauce within about 10 minutes.
- Chiffonade the sage into fine ribbons. Add to the pear compote and continue cooking for a more few minutes.
Once my sauce came together, I decided to cook up some johnnycakes to go along with the pears. Johnnycakes are like thick cornmeal pancakes and you can never go wrong with cornmeal pancakesnever ever.
- 1 1/2 cups cornmeal (I used a cornmeal made from Abernaki Flint Corn from Open Oak Farm)
- 1 teaspoon baking power
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons maple syrup
- 2 tablespoons melted butter
- 1 egg
- 1/2 cup plain yogurt
- 1/2 milk
- 1/4 cup fresh corn kernels (I just used what came off of one small ear of sweet corn)
- Combine dry ingredients (cornmeal, baking powder, baking soda and salt).
- Add maple syrup, butter, egg, yogurt and milk to the dry ingredients. Mix to combine.
- Gentle stir in fresh corn. Allow mixture to sit for 5 to 10 minutes
- Heat up a cast iron skillet over medium heat. Coat with oil of your choosing (I had canola on hand so I used that).
- Once your pan is warm, add about 1/4 cup dollops to the skillet. Feel free to flatten them out a bit with the back of a spatula.
- Allow the cakes to cook for a few minutes. Cook both sides til golden brown. Top with pear compote and go to town on some delicious breakfast!
This meal was an unintentionally wonderful farewell to a sweet sweet summer (with the fresh sweet corn) and a warm hello to fall (with the sage and pear). I guess it is a breakfast that embodies transitions, which is, again, all too appropriate. I am so happy to be able to share such a lovely moment in life all wrapped up in this delicious bite. Cheers!
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Posted in Home Improvement Post Date 08/17/2023