Yesterday when I was out walking our sweet puppy, I happened upon a gorgeous Liquid Amber Tree.
Unlike other parts of the U.S., in LA it’s very rare to come across a tree with leaves changing colors in the fall.
Liquid Amber Trees are an exception.
I grabbed a handful of the beautiful, vibrantly colored leaves off the ground and brought them home.
Friday Flowers will be back next soon, because today I’m all about leaves — and a delicious fall dessert.
This is a simple recipe with just a few ingredients, and it’s perfect for a cool fall evening with friends, and can be a lovely Thanksgiving dessert, too.
Off we go . . .
Choose a spectacular Korean pear, cut, peel, and remove the seeds.
- 2 Korean pears
- 4 (6 X 6) wonton wrappers
- ½ teaspoon ground cinnamon, divided
- ½ cup, plus 1 tablespoon honey, divided
- 1-1/2 tablespoons melted, unsalted butter
- ¼ cup Mascarpone
- Preheat the oven to 375 degrees F, and cover a baking sheet with parchment paper.
- Cut about ½-inch off of the top and bottom of each pear, to create two flat surfaces.
- Peel the pears, cut them in half horizontally, and remove the seeds with a melon baller.
- Lay the 4 wonton wrappers on a clean, dry surface and place a pear half, flat side down, on top each one.
- Sprinkle each half with a pinch of cinnamon and then drizzle each one with about 1 tablespoon of the honey.
- Fold each corner of the wrapper over the top of each pear half, using the honey as "glue." They should be completely sealed.
- Place the 4 wrapped pears on the parchment-covered baking sheet and bake in the preheated 375 degree F oven until golden brown, about 45 minutes. (If any portion of the wonton wrappers seem like they are becoming too dark before the pears are done baking, cover just those areas with small pieces of foil.)
- While the pears are baking, mix the remaining cinnamon and remaining honey with the Mascarpone. Stir until it's a smooth mixture.
- Use a firm, metal spatula to gently remove each pear from the baking sheet.
- Serve the pears warm with the Honey-Cinnamon Mascarpone.
While I'm featuring Korean pears, you could also use Bosc or another firm pear.
This is not a sponsored post. All opinions are my own.