The ways of the fruit trees are mysterious to me. One year it’s a bumper crop of plums, this year just enough for one indulgent afternoon. The apple trees are staggering under the weight of their fruit, but we only got one apricot. And the pear tree, espaliered out of the way on our small city lot, produced its customary dozen pears. Which yielded, after a little bit of cleanup and a lot of simmering down, one and a half cups of chunky pear sauce.
We made the most of it with these muffins.
Let me just admit up front that they’re more cake than breakfast, unless you can see your way to combining the two–in which case, I assure you, you won’t be alone. The crumb is tender, the tops are crisp with sugar, and the muffins are fragrant with the heady scents of cardamom and vanilla. Continue reading