I love pears. I love that juicy flavor, and the slight grittiness of the skin. The smell, and the variety; anjou, bosc, bartlett, bronze beauty, and many more all varying size shape and color. When you see them at the market, it confirms fall has arrived; apples, squash and pumpkin spice everything are not far behind. I also love fall. Actually I love every season more than summer! I have more time, I can tackle the fruit in the freezer and make jam, bake more, and cozy up. I can wear jeans and hoodies, and boots.
Primal ricotta pears are a great snack or breakfast, and don't worry, if you can't eat ricotta, I made a paleo ricotta that when tasted side by side is almost identical in texture and flavor! Find it here.
This weekend in Canada is Thanksgiving. Not usually a weekend I celebrate, I think we should be thankful every day. Typically I celebrate most long weekends by working them; this one is different, I'm going to spend it with extended family and friends, and my friend's family; instead of the usual work family. So I am thankful for family time, and the amazing food that will, I'm sure, go along with it. I am going to enjoy the view, changing trees, falling leaves, the layers of gold and brown that will line the highway. I'm going to play with the kids outside, and deeply inhale the crisp air. I'm going to hope for frost, to make everything sparkle and glisten, but be just as grateful without it. Sunshine, snow, rain, whatever comes my way will be appreciated and enjoyed. And these… primal ricotta pears, they will be savored too. Enjoy the weekend, and be thankful!
Primal Ricotta Pears – a fresh fall treat in time for Thanksgiving!
- Favorite type of pear
- 4 Tbsp ricotta cheese per pear
- 1/4 tsp maple syrup per pear
- sprinkle cinnamon
- sprinkle chili powder
- sprinkle salt
- Half pear from stem to butt, lengthwise.
- Using a teaspoon, scoop out the core, place skin down on a baking sheet or oven-safe dish.
- Spoon ricotta into pears, filling emptied core area and mounding slightly.
- Sprinkle with cinnamon, chili powder, and salt.
- Drizzle maple syrup over top.
- Bake 350 F for 15 minutes, and then eat those beauties before the smell wafts and attracts a crowd.