Call someone on the road like, hmmm, your husband and have them pick up those little graham cracker individuals that come in packets of six.Or make your own little crusts from scratch-It could happen!
Grab all your ripe pears where the fruit flies are starting to have family reunions. By the way, a cup of vinegar near the fruit will attract these critters. The perfect hard, pears should be wrapped with newspaper individually and stored away from light and moisture but where the temperature isn't below freezing. Anything with a bruise, cut, spot, any sort of damage should be sliced, and used or poached and frozen with grated Vitamin C.
- 4 Pears
- 1/4 cup sugar-free Raspberry syrup
- 2 tablespoons whole wheat flour
- 1 tablespoon butter
- 1/2 cup frozen raspberries (we put 6 quarts away and ate the rest this season)
- 1/2 cup Applesauce (optional)
- 6 tins of graham cracker crusts (5 grams of sugar each!) So, take that into account.
Pre-heat oven to 350 degrees- . 1)Slice thinly all pears available, if they are really wonderful, eat them. 2) Poach in a sauce pan with sugar-free raspberry syrup for 15 minutes. 3) Stir in flour and butter to thicken. 4) Stir in frozen raspberries. 5) Place in tins. 6) Bake for about 15 minutes eat with Peach ice cream.
Tomorrow, all Night applesauce!The Harvest Moon is here. Put on Neil Young and sing along.
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