Ingredients
4 8 mini pears, such as Seckel, or ripe Anjou pears, peeled, halved, cored, quarte
3 large sweet potatoes, (about 2 pounds) peeled, halved lengthwise, and cut into
chunks the same size as the pears
6 tablespoons butter or margarine
1 cup pure maple syrup, NOT pancake syrup
2 teaspoons 1 â„ coarse sea salt or kosher salt
Directions
1 Preheat oven to 325 ËšF
2 For easy cleanup, completely cover a jelly roll pan with aluminum foil. Set aside
3 As you cut up the pears and sweet potato, place them into a large bowl. Set
aside
4 In a medium pot, melt the butter or margarine over medium heat. Whisk in maple
syrup and salt. Cook until it starts to bubble
5 Remove from heat. Pour over the pears and sweet potatoes. Toss to coat
Transfer to prepared pan
6 Bake, uncovered, for 11 â„ 2 hours
7 Transfer to a serving bowl or platter
1 …and more, can’t wait to try it!
Pineapple Maple Glazed Salmon
6
Ingredients
6 (6- ounce) salmon fillets, without skin, pin bones removed
4 cups 1 â„ maple syrup (NOT pancake syrup)
4 cups 1 â„ crushed pineapple, from a small can, squeezed dry
3 tablespoons soy sauce
2 tablespoons Dijon mustard
1 tablespoon olive oil
2 cloves fresh garlic, minced
1 Preheat oven to 375 ËšF
2 Rinse the salmon and place it on a parchment-lined jelly roll pan. Pat dry with
paper towels
3 In a medium bowl, whisk the maple syrup, pineapple, soy sauc
oil, and garlic
4 Pour over the salmon and bake, uncovered, for 15 minutes
5 Transfer to serving platter. Drizzle with pan juices. Serve hot or at room
temperature
Enjoy, gentle reader, enjoy!!
CS
Description
Foodista
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