The Fall Harvest

You've probably noticed that our local markets are loaded with ripe, juicy apples and pears for sale. Both are perfect to eat right out of hand, slice into in pies and cakes, or even add to savory dishes like roasted meats, soups/stews or curries. If you are looking for a great apple or pear recipe, ask the expert – your son or daughter. This week students will be cooking up a seasonal dessert of sautéed pears and apples topped with homemade granola and whipped cream. It's a perfect (and perfectly healthy) way to end a meal, especially now that cool weather has arrived.

The homemade granola sprinkled on top is the brainchild of parent Kirsten Kawamura. It's great in this dessert but is also delicious for breakfast, afternoon snacking or on top of a bowl of ice cream.

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Kirsten's Homemade Granola
(Makes 5 cups)

3 cups old-fashioned rolled oats (not instant)
3/4 cup sliced or slivered almonds
1/2 cup raw sunflower seeds
1/2 cup raw pumpkin seeds
1/2 tablespoon wheat germ (optional)
1/2 tablespoon ground cinnamon
1/4 teaspoon salt
2 tablespoons canola oil or 2 tablespoons unsalted butter, melted
1/2 cup pure maple syrup (preferably Grade A Dark Amber)

Preheat oven to 325 degrees Farenheit. Place a rack in the center of the oven. Butter a large baking sheet (or line it with parchment paper). In a large bowl, combine the rolled oats, nuts, seeds, wheat germ, ground cinnamon, and salt.

In a small bowl, stir together the oil (or melted butter), and maple syrup. Pour this mixture over the dry ingredients and toss together, making sure all the dry ingredients are coated. Spread the granola onto the prepared baking sheet and bake for about 30 - 45 minutes or until golden brown, stirring occasionally so the mixture browns evenly. Cooking Tip: The darker the granola becomes (without burning) the crunchier it will be.

Place the pan on a wire rack to cool. You will notice that the granola may still be sticky when it is removed from the oven but it will become crisp and dry as it cools. Make sure to break up any large clumps of granola while the mixture is still warm.

Once the granola has completely cooled, store in an airtight container or plastic bag in the refrigerator. It will keep for several weeks.