#MEwx Cooler, much less humid and a Pears and Honey crisp recipe

Good morning Augusta

This morning we have clouds and sun, cooler and less humid. High of 75°F. Winds light and variable.

Tonight it will be partly cloudy with increasing clouds overnight. Low 53°F. Winds WNW at 5 to 10 mph.

The readings from my weather instruments are:

The Dew Point is 49.5°F, the humidity is 72%, and the outdoor temp is 58.6°F.

The wind direction is North between 0.0 MPH and 0.1 MPH.

The Relative pressure is 30.10, the Absolute pressure is 29.89 and rising with a weather graphic indicating sun.

The UV rating is 1 out of 16, Sunrise is 6:08 a.m. Sunset is 7:04 p.m., Moonrise is x:xx a.m., Moonset is x:xx p.m. and the moon phase is Waning crescent being 7% illuminated.

Visibility is 10.0 miles / 16.1 Kilometers with clear skies.

We received 0.11 inches of rain here over the past 24 hours.

Space weather for today is:

The Solar flux is 70, the solar wind speed is 408 Kilometers per second and the chance for a solar storm is 1%.

Now this is a different dessert that tastes much better than it sounds.

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.