If you're looking for a light and tender muffin with an adult taste, this is your recipe.
'pear' on Serious Eats
This caramel, folded with cooked down pears, has a lush, fudgy texture. Ginger and cardamom lend their herbaceous, spicy flavors which, alongside a generous pinch of salt, make for a sophisticated sweet.
Pears, sweet-tart Riesling, and spicy ginger come together in a sorbet that's ripe and juicy with a clean, refreshing heat.
Break up the chill of winter with this zesty, herbaceous pie from The Four & Twenty Blackbirds Pie Book: Uncommon Recipes from the Celebrated Brooklyn Pie Shop
I created a strudel that doesn't get a traditional strudel dough wrapping, instead getting rolled in a very thin brown butter pie crust. It's considerably less intimidating than an actual strudel dough, and tastes great.
Bosc, Anjou, Comice, Seckel, Bartlett—that's naming just a few of the many varieties of pears that grace farmers markets in the fall. Need some inspiration for your pear bounty? Here are 12 of our favorite recipes.
Chef McCoy combines pears tossed in lemon zest, brown sugar and cinnamon with fresh cranberries for an autumn-appropriate Desserts For Every Season strudel. Rolled in phyllo rather than traditional strudel dough, it's a snap to make, while staying neat and sweet.
What better way to welcome fall than by making a simple tart that showcases the season's star fruit?
Bridging the gap between summer and fall, Pie's recipe for pear croustade takes a Pithivier-style filling that's gooey and nutty, adding piles of pear slices and wrapping it all in layers of flaky pastry.
This Pear Sour Cream Pie is a mouthwateringly humble dessert with a cornmeal crust that some might want to call rustic, but I'll just call classic.
I am a firm believer that chocolate counts as a breakfast food. So when I saw the recipe for Chocolate Pear Jam in Mary Tregellas' book, Homemade Preserves & Jams, I knew I had to make my own version immediately. To give the recipe my own spin, I added a big splash of amaretto. The flavor combination of rich chocolate, juicy pear, and nutty almond is absolutely incredible.
This year's pears are fat, juicy, and incredibly flavorful. For this recipe I paired them (no pun intended) with fresh rosemary and just a bit of sugar. The results are fruity, herbaceous, and mildly sweet. This jam would be perfect slathered on a ham sandwich, or alongside any holiday cheese plate.