Celebrate Autumn's Bounty With Quick Entertaining Ideas

CelebrateNourish

Sep 20

Autumn has arrived, and we are thrilled to bring you delicious recipes that are off the beaten path. While we'll always have a place in our hearts for pumpkins, this season, we are inspired by pears. Their color and abundance make them the perfect addition to many appetizers and desserts.

We hope you enjoy our favorite autumn pear recipes as part of the Autumn Bounty Blog Tour.

Be sure to check out the fall cottage home tour on the Homemade by Carmona blog.

Autumn Recipe #1 | An elegant cheese plate by Teaselwood

Ingredients:

Le Délice de Bourgogne (a triple-cream brie style cheese)
Collier’s Welsh Cheddar
Apricot Stilton (similar to a blue cheese)
sliced pear
sliced apple
grapes (your preference)
olives (your preference)

Directions + Notes:

Arrange carefully and present on our very own Teaselwood Cutting Board, as pictured above.

All cheese can be purchased locally at Trader Joe's.

Autumn Recipe #2 | Rustic Pear Tart by the Food Network

Whitney Nichols Photography | Cutting Board Coming Soon to the Teaselwood Shop — Whitney Nichols Photography | Cutting Board Coming Soon to the Teaselwood Shop

Ingredients:

Crust

1/2 cup whole-grain pastry flour or regular whole wheat flour
1/2 cup all-purpose flour
2 teaspoons granulated sugar
1/8 teaspoon salt
4 tablespoons cold, unsalted butter, cut into small pieces
2 tablespoons lowfat buttermilk
3 tablespoons ice water

Crust Directions + Notes:

To prepare the crust, in a medium bowl whisk together the whole-wheat pastry flour, all- purpose flour, granulated sugar and salt. Add the butter and using two knives or a pastry cutter, cut the butter into the flour mixture until you get a pebbly, course texture. In a small bowl combine the buttermilk and ice water. Using a fork, gradually mix the buttermilk mixture into the flour mixture. Pat the dough into a 4-inch round and wrap in plastic wrap. Refrigerate for 30 minutes.

In the meantime, preheat the oven to 425 degrees F, and prepare the filling.

Filling

3 medium pears
1 tablespoon lemon juice
1 tablespoon plus 1 teaspoon cornstarch
3 tablespoons light brown sugar
1/8 teaspoon ground cinnamon

Filling Directions + Notes:

Peel the pears, core them and cut into 1/4-inch slices. In a large bowl toss the pear slices with the lemon juice. Sprinkle in the cornstarch, brown sugar and cinnamon and toss until the pears are evenly coated. Set aside.

Glaze

1 teaspoon honey
1/4 teaspoon boiling water

Assemble + Bake + Glaze:

On a lightly floured surface, roll the chilled dough into a large circle about nine inches in diameter. Line a baking sheet with parchment paper, and draping the dough over the rolling pin, transfer to the prepared baking sheet. If the dough breaks at all patch it up with your fingers.

Arrange the pears in a mound in the center of the dough, leaving a 2-inch boarder. Fold the border over the filling. It will only cover the pears partially and does not need to be even.

Bake the tart for 15 minutes at 425 degrees F, and then reduce the oven temperature to 350 degrees F, keeping the tart in the oven all the while, and bake for another 40 minutes, until the pears are tender and the crust is golden brown.

In a small bowl stir together the honey and boiling water to make a glaze. When the tart is done remove it from the oven and brush the honey glaze all over the top of the fruit and crust. Transfer to a plate to cool slightly. Cut into 6 wedges and serve warm or a room temperature.