Today we have another installment of Weddingstravaganza (Part 1)! I will be back to posting next week, but this past weekend, a few wonderful friends whisked me away for a weekend of fun and relaxation (and wine, and doughnuts, and more wine), so blogging wasn’t in the cards for me. No offense. You guys are incredibly important to me, but sometimes you have to take a step back and enjoy the once-in-a-lifetime (uuuh, one hopes.) experience of the weeks leading up to your wedding. So, that’s what I did.
Thankfully, Zainab was willing to step in and take over for me today! If you don’t read her beautiful blog, Blahnik Baker, you probably remember her name from this post, where I made cookies for her while she was busy being a brilliant and accomplished neuroscience PhD. Did I mention she’s intimidatingly smart? And has amazing fashion sense (you can tell from the name of her blog, but also because every time I see a picture of her on Instagram or Facebook, I immediately gasp “I love that jacket/scarf/shoes/top! Where did she get that!?”). And on top of all those talents, she wields a camera and a spatula like no body’s business. The woman is the master of elegant comfort desserts if I have ever met one. From cookies to cakes to ice cream, her site is a veritable dessert bible of familiar favorites that are elevated everrrrr so slightly to make them even more delicious. In a nutshell, Zainab is bursting with talent and if she is not already on your radar, it’s time to change that! You could start with the recipe below…
Hi, A Clean Bake readers, I’m Zainab from Blahnik Baker and I am very excited to be here today visiting while Nora is around getting ready for her big day!! This is such an exciting time and I am so glad she is taking time off to fully enjoy the whole process. Did you all know today is the first official day of Fall? I know it has felt like fall for most of us for a few weeks now but I am so excited we can all finally settle in into our boots, scarves, lattes and apple baking. When I think of all the wonderful things of fall, baked apples, pears and pumpkin desserts are at the very top of my list and why I brought you this roasted pear with oat crumble today!
I think pears are very underrated and people tend to overlook them next to their fall counterparts. But pears are the most delicious baked fruits; they are tender, juicy and have a more intense flavor. For a quick and easy dessert this chilly fall, I urge you to make this roasted pear with oat crumble. Ripe and firm Bartlett (or Anjou if you like) pears are roasted until soft and topped with an addictive nut-oat crumble and served with a drizzle of honey and dollop of mascarpone cheese (optional). Simply sweet and crunchy and an indulgent dessert perfect for fall.
Thank you Nora for having me here today! Congratulations in advance. I wish a very happy and beautiful wedding day 🙂
Roasted Pears with Oat Crumble
For the pears:
- 2 ripe but firm pears, halved and cored
- 2 teaspoons olive oil
- 2 Tablespoons olive oil
- 1/4 cup pecan halves and walnuts, chopped
- 1/4 cup pumpkin seeds (pepitas)
- 2 Tablespoons light brown sugar (see note)
- 2 Tablespoons old-fashioned rolled oats (certified gluten-free if necessary)
For the topping (optional):
- 1/2 cup mascarpone cheese (see note)
- 2 teaspoons sugar (see note)
- 1 Tablespoon honey
- Preheat the oven to 375F. Place oven racks in the upper and lower thirds of the oven.
- Line a small baking sheet with a nonstick pad and place the pears on it, cut side up. Drizzle with olive oil and roast on upper rack for 20-30 minutes or until soft. Let cool slightly.
- In a small bowl, toss the nuts, pumpkin seeds, brown sugar, oats, a pinch of salt, and 2 Tablespoons olive oil. Spread onto a lined baking sheet and toast on the lower rack, stirring frequently, until golden, about 8-10 minutes. Let cool.
- In another small bowl, whisk the mascarpone cheese with sugar.
- To serve, plate the pears and top with nut-oat crumble. Drizzle with honey and spoon a Tablespoon of the sweetened mascarpone cheese on top (if using).
(1) Serves 4. Adapted from Food Network Magazine
(2) Note from Nora #1: for an unrefined sweetener option, you can substitute raw or coconut palm sugar for the light brown and white sugar.
(3) Note from Nora #2: for a dairy-free/paleo option, substitute coconut cream for the mascarpone