Sun, warm and a Pear-Honey Crisp for dessert

Good morning Augusta

This morning we have sun with a high near 63°F and North winds at 5 to 10 MPH.

Tonight we'll have clear with a low near 35°F and South winds at 5 MPH, turning calm overnight.

The readings from my weather instruments are:

The Dew Point is  26.8°F, the humidity is 44%, and the outdoor temp is 47.7°F.

The wind direction is   East between 3.4 MPH and 7.4 MPH.

The Relative pressure is 30.23, the Absolute pressure is 30.03 and rising with a weather graphic indicating sun.

The UV rating is 1 out of 16, Sunrise is 5:08 a.m. Sunset is 8:02 p.m., Moonrise is 8:06 a.m., Moonset is 11:33 p.m. and the moon phase is waxing crescent being 12% illuminated.

The RAW METAR readings from Augusta's airport are:

No METAR available at this time

Visibility is 10.0 miles / 16.1 Kilometers with clear skies.

We didn't receive any rain here over the past 24 hours.

Space weather for today is:

Today's Solar flux is 71, the solar wind speed is 423 Kilometers per second and

There is a 1% chance for a Solar Storm.\

How about a non-chocolate dessert for tonight?

Pears and Honey Crisp

• Filling
• 3 cups 1/4" diced pears (see note)
• 2 tablespoons honey
• 1 tablespoon whole wheat pastry flour or oat flour
• 1 teaspoon vanilla
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• Heavy cream, for topping
• Topping
• 1/2 cup oat flour
• 1/2 cup rolled oats
• 2 tablespoons unsalted butter
• 1 tablespoon honey, warmed

Instructions

1. Preheat oven to 375˚.
2. Combine the pears with the honey, flour, vanilla, cinnamon, and nutmeg in a 2qt baking dish. Toss until the pears are well coated.
3. In a food processor, combine the oat flour and rolled oats. Pulse in the butter and honey until clumps form. Sprinkle the oat topping over the pear mixture.
4. Bake for 25 to 28 minutes, until the topping is golden and the fruit is tender. Let cool for 5 minutes before serving. Serve a scoop of the crisp with a pour of heavy cream or a scoop of vanilla ice cream.