Fall Pear Tart

Gluten-Free Gourmet

Pear Delight

For many country people, the coming of autumn means syrupy fruit pies, steaming apple tarts, and chewy zucchini bread. For the conscientious eater, all of these wonderful treats translate into two sad things: gluten and sugar. Not good. But I have good news: you can enjoy these fall foods without the bad ingredients! Here is a wonderful pear dessert, best with those fresh pears picked from the backyard tree or bought at the farmer's market. Non-gluten oat and rice flour and nutritious honey replace the sugar and wheat. You may notice how small portions the recipe makes. That's intentional: my family of five would split this dessert in order to reduce the sugar intake even more. Less, more often, is the best way to go when you're watching your carbs.

Heating Pears

 To make the pear sauce layer in this delicious dessert, combine in a small saucepan:

2 ripe pears, chopped                                       2 T. cubed butter

3 T. raw honey                              1/8 t. each cinnamon & cloves

Simmer, covered, on low heat for 20 minutes til soft. Uncover and continue to simmer until most of the liquid is gone. This will take 5-20 minutes, depending on how juicy your pears are. Once finished, pour the pears into the bottom of a greased 7x9 glass dish.

The topping is just as easy. Cut 3 T. of softened butter into 1/2 c. sifted oat-rice flour. Add 1 T. of cream and enough water to make a spreadable batter. Gently layer the topping over the pears. Bake in a 350 oven for 10-15 minutes, or until topping is lightly browned. Serve immediately. This warm, fruity dessert is best topped with vanilla ice cream.