Days are getting inevitably shorter. Cold breeze in the morning makes it a bit more difficult to get out of the bed. And the balance between the sunny and rainy days steadily moves towards the latter.¬†
Yet, I think there’s something lovely about September. That cold breeze brings so much freshness. And you can still get some unexpectedly warm and sunny days, which are even more appreciated, given they’re unexpected. Like a gift received without a reason.¬†
One of my ways to enjoy a sunny September morning (I admit it applies to weekends only, and I actually try to do it not just in September) is to walk barefoot in the garden first thing in the morning for a few minutes. Amazing! I just switch off from everything else for these few moments. Breathe in, feel the texture of grass under my feet and cold wet droplets of morning dew on them, breathe out, smile.
Plus, September brings some great fruit and vegetables to our table. Round plums, crisp apples, delicious pears. And a colourful mix of aubergines, courgettes and peppers.
To start the month, here’s a tasty stuffed pears recipe, perfect as a starter, but works well as a dessert too. Sweet and savoury tastes mix nicely together in this dish. Ripe, sweet pears are a perfect summary of a late summer harvest. Beautifully complimented by goat’s cheese, walnuts and aromatic thyme, with an intriguing touch of honey and balsamic vinegar. So simple to make, and they look lovely too.
2 ripe pears
75g goat’s cheese, cut in pieces.
25g walnuts, chopped
1 celery stick, chopped
1tbsp clear honey
1tbsp balsamic vinegar
1tbsp fresh thyme, finely cut
100ml pure apple juice
Fresh mint leaves to garnish
Preheat the oven to 190 C / gas mark 5.
Cut the pears in half, lengthways and remove the cores.
In a small bowl, mix together all the remaining ingredients, apart from the apple juice and mint leaves. Fill in the centre of each pear with the mixture, dividing it evenly.
Arrange pears in an ovenproof dish, cut side up. Pour the apple juice to the dish; this will prevent pears from sticking to the dish.
Cover with foil and bake for about 15-20 minutes until pears are soft and golden and cheese melted.
Take out of the oven and set aside to cool for a few minutes. Garnish with mint leaves. Serve warm.