Auntie Em's Cookbook at my local library and thought many of the recipes looked interesting. I also like it because the author's restaurant, Auntie Em's Kitchen, is located in my old college stomping grounds, Eagle Rock, California.
I kept the book out for a few weeks and copied a few recipes. Before taking it back to the library today, I skimmed through it again while I had coffee. I happen to have some luscious pears just ready to eat and decided I should make the Pear and Cranberry compote with a couple of them. I only needed to pick up some cranberries from Trader Joe's which happens to be right across the street from my library. When I got home, I realized I'd turned the book in without copying the recipe. So I did an internet search and found this recipe which seems to be identical to the Auntie Em's version as best I could remember.
I only wanted to use a couple of my pears which weighed just about 1 lb so I decided to use 1/3 of all the other ingredients. I just guessed on the seasonings. And I cut back on the sugar using less than 1/4 cup. It is an easy, simple recipe as long as you have the time to cook the fruit down.
It is delicious! And, very, very sweet. Maybe a little too sweet on its own but good with yogurt. And I'm sure it would be good on oatmeal or a biscuit or used in a cobbler. My pears are particularly sweet and might not need the sugar at all. Next time, I'll definitely taste before adding sugar.
Sunday, November 2, 2014
I sprayed the squash with olive oil and seasoned it with some salt, pepper and Italian seasoning. I roasted it at 400 degrees for 50 minutes.
When the squash was done, I let it cool while I roasted a pound of sugar plum tomatoes at 400 degrees for 20 minutes.
I let it cook a few minutes until the veggies were soft and then tossed in the roasted tomatoes.
I shredded the spaghetti squash with a fork and then topped it with the cooked veggies. The squash served as a great bowl.
There were enough veggies left over for at least one more half spaghetti squash and then some.
And it was delicious.
UPDATE: Adding some Parmesan only makes it better.