Well it’s official. And we knew it was coming. It’s like your mother-in-law who comes around every Christmas whether you invite her or not. It’s Autumn. Or Fall. Call it what you will. It’s officially here and it’s not going anywhere for awhile.
Come to think of it, you ask, why do we call it Fall? Well our good friend, the world wide web has a thing or two to say about this. Apparently, Fall comes from the Old English feallan which means “to fall or to die”. Well isn’t that cheery? Eventually, some smart so-and-so shortened feallan to fall. The Brits stick with Autumn while we say Fall.
And there you have it. Death. Fall means death. Summer is done and dusted and Fall is here with lots of dead things. Like leaves that fall faster than you can shake a rake at. Or that tomato plant that’s on its last hurrah. It’s over folks. Hunker down like a hibernating bear because this is it until Spring.
But hold on. It’s not that depressing, is it? Fall is pumpkins. And fires in the fireplace. And that cold nip in the air that makes you breath in deeper. It’s Halloween and that obnoxious kid from down the street who always tries to grab all the candy but you get there first and yank the bowl away. C’mon, you love. You know you do.
And finally we can cover up the BBQ and quit pretending we like to blacken everything, including our eye brows. We can go inside and turn on the oven without passing out from the heat. We can eye the box of Christmas decorations and wonder if it’s really naughty if we put the Christmas tree up before Thanksgiving this year.
And there are pears and caramel and red chile. And heck, if that’s not enough to get you smiling, then I don’t know what is.
Carmelized chile pears & pecans
¼ cup brown sugar
2 oz. unsalted butter
¼ cup pecans
½ tsp Chile Molido Powder Hot
Pinch of salt
squeeze of lemon
COYO Coconut Milk Yogurt
Place the butter and sugar in a frying pan over medium heat. Stir in the chile, salt and pecans. Slice the pears in quarters or sixths (depending on the size) and add to the mixture. Stir gently to coat. Continue to cook until the pears are tender but still retain their shape. Add a generous squeeze of lemon, taste and add more chile if you so desire.
Place a healthy serving of COYO into four bowls and divide the pears equally (well not equally, give yourself more) along with the caramel sauce. Devour and go to bed, it’s Fall for heaven’s sake.