Fall Flavors

Here in Maine it has been unseasonably warm and humid.
The grass is still very green.
I am super behind on my canning (too hot to boil).
Have been out and about practicing my photography, and we are just starting to see some color.
This week we will be visiting two fairs Deerfield New Hampshire and Fryberg Maine.

Pop this dessert in the oven right before your family sits down to dinner, and it’ll be ready just in time for dessert. When choosing pears, pick ones that are ripe but still firm. In lieu of caramel sauce, try this with whipped cream or chocolate syrup. This is already a relatively healthy treat, but you can up the nutrition by serving it with Greek yogurt and granola.

Baked Cinnamon Pears with Caramel Sauce


  • 3 firm but ripe pears, such as Bosc
  • 2 Tbs. unsalted butter, at room temperature
  • 3/4 tsp. ground cinnamon
  • 1/2 tsp. vanilla extract
  • 3/4 cup  apple juice or cider, plus more as needed
  • 1/2 cup caramel sauce (purchased) warmed

1. Preheat an oven to 350°F

2. Cut the pears in half lengthwise, keeping the stem intact, and core.

3. In a small bowl, stir together the butter, cinnamon, and vanilla. Using your hands or a pastry brush, rub the butter mixture all over the pears. Place the pears, cut side down, in a 9-by-13-inch (23-by-33-cm) baking dish. Pour the apple juice around the pears.

4. Bake the pears for 30 minutes. Remove from the oven, flip the pears, and add more apple juice as needed. Continue baking until the pears are soft when pierced with the tip of a sharp knife, about 30 minutes longer.

5. Transfer the pears to a platter and drizzle with caramel sauce. Serve immediately. Serves 4 to 6.