Pear Desserts

By Food & Wine
Updated December 20, 2016
Con Poulos
Try any one of these dessert recipes—like the apple-and-pear galette with walnut streusel or the pear tarte tatin with red-wine caramel—to learn how to use the fruit in creative and interesting culinary ways.
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Poached Pears with Prunes

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Paula Wolfert adapted this lightly spiced, unusual fruit dessert from one created by chef Fatima Mountassamin of Le Tobsil, Marrakech's most ambitious Moroccan restaurant.

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Maple, Pear and Ricotta Parfaits

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The ricotta in these parfaits is full of calcium, and the pears are loaded with fiber. To add flavor, Marisa May poaches the pears in water infused with maple syrup and lemon juice. The poached pears can also be served separately with granola or yogurt.

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Pear-Cranberry Hand Pies

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These flaky little pies may be the ultimate grab-and-go dessert.

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Pear Tarte Tatin with Red-Wine Caramel

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Instead of apple pie, Shawn McClain ends his Thanksgivings with this stunning tarte Tatin. Because the recipe calls for store-bought puff pastry (McClain is a huge fan of Dufour's), it's quite easy to prepare.

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Hand Pies with Pear and Rutabaga

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These hand pies are a curious cross between sweet and savory, featuring rutabaga, a delicious winter root vegetable that is so often overlooked. Combined with the classic pairing of pear and ginger and enclosed by light and nutritious whole spelt pockets, the pies will make an excellent snack, dessert or even side dish.

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Flaky Pear Pie

PHOTO © JOHN KERNICK
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"I grew up watching my mom make pies," says Grant Achatz. "My father would always envy her amazingly tender and flaky crusts. He is a great cook, but he could never quite make a piecrust like she can. Her crust rules, and I understand now that the secret is finesse, and genetically cold hands." Achatz's pie, inspired by his mom's, is as straightforward as it gets, with a melt-in-your-mouth all-shortening crust and a lightly sweetened pear filling with just a hint of spice.

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Olive Oil-and-Sauternes Cake with Roasted Pears

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Because Neil Perry has a passion for wine, he uses Sauternes in every component of this dessert, from the cake to the sauce. He also adds olive oil to the batter, which creates a delightfully moist crumb.

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Fallen Toasted-Almond Soufflés with Poached Pears and Prunes

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These souffles collapse gracefully in their molds, so there's no need to rush them to the table; they are more like a light cake than a fragile whipped-egg-white confection.

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Baked Camembert with Pears

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A splash of pear brandy plus maple syrup and Spanish almonds put a modern spin on baked Brie.

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Flaugnarde with Pears

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F&W published the recipe for this not-too-sweet fruit pancake to celebrate the publication of the 2005 edition of Paula Wolfert's 1983 classic, The Cooking of Southwest France. Flaugnarde (flow-NYARD) is a sibling of the more familiar, baked fruit dessert called clafoutis. It's just as good for brunch as it is for dessert, served puffed and hot, right out of the oven.

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Pear Soufflés

© ANDREW FRENCH
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Galen Zamarra says that the anticipation and urgency of a souffle, coupled with the succulence of pears, spell romance.

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Gingerbread Pear Loaf Cake

© KAMRAN SIDDIQI
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This super moist loaf spiked with candied ginger is the perfect tea cake.

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Crumb Cake with Pear Preserves

Con Poulos
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Adding pear preserves to this streusel-topped coffee cake makes it especially moist and delicious.

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Apple-and-Pear Galette with Walnut Streusel

Con Poulos
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This free-form galette is so much less fussy to make than a traditional pie. It has great flavor and texture from both apples and pears and the crunchy streusel on top. Using unpeeled apples and pears saves time and cuts down on waste.

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