Autumn Feast

Roasted Pears, Brussels Sprouts and Cranberries

Cook's notes: Although Brussels sprouts can be an acquired taste, this recipe brings out the sweeter side of Brussels sprouts with the addition of roasted pears and cranberries. A wonderful side dish for any meal. To mix it up, you can add nuts like almonds or walnuts, or swap the pear for an apple. Make sure to use pears that are slightly underripe so they don't turn to mush. Anjou or Bosc pears work the best for this recipe. The recipe serves 2-3 and can easily be increased to serve more.
Ingredients:

• 2-3 cups Brussels sprouts– cut the stem off and halve lengthwise, and quarter
• 2 medium pears, cut into large chunks
• 1-1/2 tablespoons olive oil or Lemon Olive Oil
• 2 tablespoons pure maple syrup
• 1 teaspoon Saigon cinnamon or 1-1/2 teaspoons ground cinnamon
• Dash of salt and pepper, to taste
• Red onion rings
• 1/3 cup dried cranberries
• 1/.3 cup walnuts or pecans, chopped

Directions:

• Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
• In a bowl, add maple syrup, cinnamon, and olive oil. Mix and add in cut Brussels sprouts and pears. Salt and pepper to taste.
• Spread the mixture on a baking sheet and roast for 15 minutes, stirring after 10 minutes.
• Add cranberries and nuts and cook 3 minutes longer.

Pear, Apple, Cranberry, and Gingersnap Crumble 

Cook's notes: Anjou and Bartlett pears are ideal for baking because they retain their firmness and smooth texture when cooked. When choosing pears for baking, select those that are firm but not rock-hard, have a pleasing fragrance, and are smooth and unblemished, with stems still attached. Autumn is the best season for Anjou and Bartlett pears.

Recipe adapted from smittenkitchen.com
Ingredients:

Crumble

• 1 cup all-purpose flour
• 1/4 cup  sugar
• 3 tablespoons dark brown sugar
• 1 cup gingersnap crumbs, about 16 cookies 
• 1/2 teaspoon apple pie spice or pumpkin pie spice mix 
• 1 teaspoon Saigon cinnamon or 2 teaspoons ground cinnamon 
• 1/8 teaspoon salt
• 5 tablespoons butter, melted and cooled

Filling

• 3-4 large ripe pears (I used Anjou, suggested in the original recipe) peeled, halved, cored, and sliced 1/4 inch thick
• 3 Granny Smith apples. peeled and cut into small chunks 
• 1- 1/2 cups fresh cranberries
• 1 tablespoon lemon juice
• 1 tablespoon grated lemon zest
• 1/2 teaspoon  vanilla extract
• 1/2 cup granulated sugar
• 1 teaspoon Saigon cinnamon
• 2 tablespoons cornstarch

Directions:

• Preheat the oven to 350°degrees.
• Stir together the flour, granulated sugar, brown sugar, gingersnap crumbs, spice mix, cinnamon, and salt. Stir in the melted butter until large crumbs form.
• Place crumb mixture in freezer while cutting up apples and pears for about 20 minutes. 
• In a 1-1/2 to 2-quart baking dish or an 8 x 8 glass baking dish, mix the pears, cranberries, apples, lemon juice, lemon zest, and vanilla. In a small bowl, whisk together the sugar, cinnamon, and cornstarch, then toss them with the fruit mixture in the pan. 
• Sprinkle the gingersnap crumble over the fruit. Set the crumble on a foil-lined baking sheet (in a 2-quart dish, mine didn’t come close to bubbling over but I saw no reason to risk it) 
• Bake the crumble for about 45 minutes, until it is a shade darker and you see juices bubbling through the crumbs. 
  
  And so ends the boating season