Tuesday, October 18, 2011

Pear Season

ceramic pears in crisscross bowl

It's fall in New England. There is no better place to find locally grown apples and pears.

 I'll eat any kind of apple, especially Macouns and Pink Ladies.  My favorite type of pear would have to be a Bartlett.  Crisp and fresh or baked with sugar, fall fruits are versatile. 

I haven't been apple or pear picking since my kids were little.  We traveled to Lookout Farm in Natick where the picking was easy and the trip was a half day.  Some day I'd like to venture out to middle or western Massachusetts where the picking is plentiful. Add that to the "wish list"....

Here is a recipe from www.allrecipes.com that is delicious at any meal.

Fresh Pear Cake
4 cups peeled, cored and chopped pears
2 cups sugar
3 cups flour
1 tsp salt
1 1/2 tsp baking soda
1 tsp nutmeg
1 tsp cinnamon
1/2 tsp ground cloves
4 eggs
2/3 cup canola oil
1 cup chopped pecans (optional)

1. Combine pears and sugar.  Let stand one hour.
2. Preheat oven to 325. Spray a bundt pan with non stick spray
3. Combine egg, nuts, oil, and pear mixture
4. Stir flour, salt, baking soda and spices together. Stir in pear mixture. Pour batter into prepared pan.
5. Bake for 1 hour and 10 minutes.  Cool on wire rack for 10 minutes before removing from pan.

How does this season influence my work in clay? Take a look...
pear plate - hand carved and painted

pear plates - slip trailed and glazed
large crisscross bowl
square plate - slip trailed and glazed

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