We’ve had some lovely storms lately, wild and wonderful with good, drenching rain. When they happen in the afternoon, the setting sun turns the skies into a magical canvas of light and shadow.
I love the colors in those moments, plum and magenta, peach and charcoal.
It amazes me how the sky transforms from a clear blue expanse to something out of an Old World painting.
I don’t get much work done on afternoons like this, utterly mesmerized by clouds and light and shimmering gold as the setting sun peaks out from under the storm.
As the rain fell this week, I made a dish I first tasted in Montepulciano, Italy several years ago: roasted pears with pecorino cheese. It’s one of my favorite Italian recipes because it’s simple to make yet utterly delicious.
I added fresh sprigs of thyme and as the pears roasted and cheese bubbled, the house filled with exquisite scents.
On a hot, stormy night, the cheesy pears are a lovely addition to a dinner of potato salad with capers and cold pork with beetroot chutney.
Now Bear and I are going Christmas tree hunting. Every year we choose a live fruit tree to decorate so we can add it to our orchard after Christmas. I really love decorating the tree, so we’re getting it today so we can decorate it tomorrow for my birthday. Bring on the Christmas music and iced hot chocolate!
What are you looking forward to this weekend? xo
Thyme Roasted Pears with Pecorino
4 ripe pears, halved and cored
1 cup pecorino cheese, grated
sprigs of fresh thyme
1. Preheat oven to 350F (180C).
2. Line square baking pan with baking paper.
3. Arrange pears in pan, cut side up. Sprinkle with pecorino and sprigs of thyme.
4. Roast for 20-30 minutes until cheese is melted and beginning to brown.
5. Serve warm or cold.