It all started with a few bluebonnets popping up in the garden...then, seemlingly overnight, the world was again a flush in numerous shades of green. Spring's arrival means paying even more attention to the orchard, the vineyard and the small garden I tend behind our house....in other words, lots of outdoor work...little time for blogs.
So, in lieu of a longer piece, I offer you this recipe in honor of our new release coming soon - Pear Melomel. Enjoy!
Note: I use a frozen pie crust, but by all means....make your own from scratch if you've got the time.
Choose 4 medium sized pears. I prefer the d'anjou or bartlett for their crisp taste, but any variety you like will do.
Slice into 1/4 inch pieces, place in bowl & squeeze the juice of half a lemon over the pear slices.
Preheat the oven to 425 degrees.
In a small bowl mix the following: 3 tablespoons of brown sugar, 1 1/2 tablespoons of cornstarch and 1 tsp. of cinnamon.
Sprinkle the above mixture over the pear slices and make sure each slice is well coated.
Layer the pear slices into the pie shell.
Bake in the oven for 15 minutes, then turn the over down to 350 and bake for another 40 minutes.
Drizzle the top with lavender honey. (If you don't have some, you really need to get this.....amazing! I love Patience's Imagine Lavender over in Vanderpool...yes Vanderpool...worth the trip!)
In a inch, you can drizzle plain honeyover the top. Cool briefly.....crumbling doesn't out weight hot pie factor and top with a dollop of Blue Bell Homemade Vanilla.