With fall harvest complete, I’m finally enjoying pears and apples and pumpkins and squash as well as the toasty fire in the woodstove. The thing I love about fall flavors are that they blend so well with cannabis and you can use your cannabis flour in plenty of recipes. Having grown up in the Pacific Northwest, specifically, the tree-fruit rich valleys of the Columbia River Gorge and Hood River Valleys, I’m a sucker for just about any type of pear or apple. Also, I’m kinda like Bubba and shrimp on Forest Gump when it comes to ways to prepare and eat pears . . . we have pear fritters and pear pancakes and almond chicken pear salad and Bartlett pear bar cookies and pear ketchup and pear smoothies and pear tart and pear waldorf salad and pear pies and well, you get the idea, grow up on a farm near an orchard, eat like a country girl!
You can visit USAPears.org to learn more about the many varieties of pears and the delicious ways you can add them to your diet.
For this blog, I happened to have a bag full of pears and apples sitting in a chilly back room. I noticed my dogs making trip after trip into the laundry room and I was about to scold them for their wayward behavior when I realized they were stealing pears from my bag. Ooooooh! I was bummed that the prettiest ones perched on the top, earmarked for this blog, were pilfered by my labs who have a strange penchant for the fruit. I got over it when my precious pup gave me her happiest look and chowed down on a juicy pear on the living room carpet. LOL
Pears for the baking
I picked a selection of 6 from the leftovers and I used a variety of different pears. They were all just a little under ripe and perfect for baking. I washed the pears and set them aside while I worried about the canna-paste I’d use to fill them. Pre-heat the oven to 300’F.
Cut the tops and bottoms off the pears, core and set aside.
I had a stick of softened butter, I added app. 1/3 cup brown sugar, 1/4 teaspoon each of ground cloves, nutmeg, allspice and cinnamon and then I threw in some prepared canna-flour – app. 6 grams so each pear would be a one gram serving.
Butter/brown sugar/spices/cannabis flour
Stuff the pears with the butter/sugar/spice/cannabis paste and wrap each one with foil to keep the servings separate.
Place in a shallow baking pan and bake at 300’F. or until the pears are cooked through. They will be tender when pierced with a fork. I baked mine for almost an hour before I was satisfied with the level of tenderness, I checked them at 30 and 45 minutes.
Individually wrapped pears ready for the oven
Serve the pears by gently opening the top of each foil package and placing the pear in a bowl with a generous scoop of vanilla ice cream. Drizzle the syrup from the foil over the pear and ice cream. Enjoy!