Pear ginger walnut muffins
Cupcakes and muffins
I’m not ready for pears yet. I’m still trying to get my fill of peaches, corn and juicy ripe tomatoes. You know, the summer stuff. Turning my attention to pears and apples feels like packing away my summer sandals before I’ve even had a chance to wear them. But even though I’m not ready for pears yet, the pears are definitely ready for me. The little pear tree in our backyard has already dropped about sixty of them. They drop on the ground one at a time with a little thud, and roll down the stone path towards the house, practically knocking on the kitchen door. They can no longer be ignored. It’s time to get cooking. <br /> <br />I'm a sucker for the pear and ginger combo, so I created a pear ginger sauce and then adapted the "Applesauce Spice Muffins" recipe from Epicurious (Gourmet, November 2003) to fit my fancy. <br /> <br />You can make the pear ginger sauce ahead of time and store it in the fridge for a few days or in the freezer for a few weeks. The quantities listed here are perfect for one batch of muffins, but I usually double or triple the pear sauce recipe and keep some in my freezer for the next batch of muffins, or to serve over crepes, french toast, or ice cream. <br /> <br /> <br /> <br /> <br /> <br />
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