I’ve come to terms with the fact that it is MOST DEFINITELY still summer outside…but…in my kitchen it’s Autumn, and I’m loving it!! These pears were amazing and I really enjoyed the way the rustic flavors came together…Not too sweet! Also impressed with the way the pears maintained their shape and texture. This was a total experiment, that just happened to turn out exceptionally well. So, here it is.
What you will need: (for 2 pears)
- 2 Bosc Pears (firm, remember, you are baking them)
- 1 c Cinnamon toasted walnuts (I buy raw, unsalted, then roast on a cookie sheet 400 degrees, dust with cinnamon if desired)
- 3 tablespoons butter
- 1 handful of dried currants
- 4 tablespoons Real Maple syrup (I choose a grade B)
How it’s Done:
- Preheat oven to 350 degrees
- Cut the pears about 1/3 from the top (reference photo)
- From the bottom, remove the majority of the core. Try not to breakthrough the bottom of the pear completely, you are creating a well for the other ingredients. Place on a parchment lined baking sheet, and set aside
- In a small sauce pan melt the butter and add the maple syrup until mixed well. Remove from the heat, and add the currants and walnuts. Mix everything together.
- Pour or scoop the mixture into the cored out pears, as full as possible. The pear “top” may not stay put, so…I used a toothpick to secure it in place while it baked.
- Carefully place the cookie sheet into oven and bake for 25 minutes
- Once bake time is complete, let them sit for 5 minutes before serving as they will be exceptionally hot.
I devoured mine as is, but I imagine a creamy scoop of vanilla ice cream would put this dessert over the top! Enjoy!
There are various broth recipes out there and each creator seems to have their own formula for success. This is my version, created by trial & error and my own taste. If you have any recommendations I’d love to hear them in the comments!
*Created for a 6 quart CrockPot or Slow-cooker*
What You Will Need:
- 3 lbs of fresh marrow bones (organic, 100% grass-fed, is ideal)
- 1 head of garlic (halved, cleaned but the skin can stay on)
- 1 red onion (halved. cleaned but the skin can stay on)
- 1 leek (halved lengthwise, trimmed slightly)
- 2 stalks of celery (halved)
- 1 large carrot (halved)
- 2 Tbsp whole peppercorns
- 2 Bay leafs
- 1 large handful of fresh parsley
- 4-6 sprigs of Tarragon
- 4 sprigs of Thyme
How it’s Done:
- Oven to 400 degrees
- On a rimmed cookie sheet, lined with parchment paper — Place your Marrow Bones, Garlic, Onion and Leek. Roast until bones are golden brown, usually about 25 minutes.
- Transfer all ingredients to the crockpot, including any grease left behind from the bones. Add remaining fresh ingredients to the crockpot and fill with water to the top. Try to submerge all ingredients.
- Cook on low setting for 24 hours (you may need to add a small amount of water around the half-way mark)
- Once 24 hrs is completed, turn off the crockpot, and allow to cool slightly. CAUTION: contents will be extremely hot for some time
- Remove as many of the ingredients as possible, then pour the broth through a fine mesh strainer to filter out any other particulates. (On occasion, I have also strained the broth though cheesecloth, it’s all a matter of preference)
- The Fat: I choose to keep it, since much of the nutrition I am trying to capture by “making my own” is in the fat itself. While the Broth is still warm I distribute it evenly between my containers, as it cools it will thicken and create a natural seal on the broth…preserving it longer. Although, it’s not usually something that sits in the fridge for very long 🙂
Have fun experimenting while creating your own!