24 Pear Recipes
Beet-and-Wine-Infused Poached Pears
These poached pears from star chef Ludo Lefebvre get gorgeous color and flavor from the beet-juice-spiked syrup they’re poached in. It’s a brilliant twist on the classic French recipe.
Eggplant, Pear and Pecorino Salad
There’s a saying in Italy that one should never tell a farmer just how good his cheese and pears taste together (presumably because if he knew, he would hoard them all). In this salad, chef Silvana Baranzoni adds eggplant and walnuts to that beloved duo.
Flaugnarde with Pears
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.
Focaccia with Caramelized Onions, Pear and Blue Cheese
Topping focaccia with pear is the perfect contrast to the strong flavor of blue cheese.
Asian Pear and Arugula Salad with Goat Cheese
This simple salad has a perfect mix of bitter (arugula), sweet (Asian pear), tangy (lemon dressing) and crunchy (pumpkin seeds). Try it with green apples or Bosc pears if Asian pears are hard to find.
Roasted Pear Sundaes with Balsamic-Caramel Sauce
High-quality balsamic vinegar is dense and complex, so a little goes a long way in this sweet-tangy caramel sauce, which is also great drizzled over fresh, oven-roasted pears.
Hazelnut Tea Cake with Moscato Pears
Marinating the pears in a semi-sweet wine, like Moscato d'Asti, enhances the fruit's natural sugars and compliments the delicate tea cake.
Buttermilk Cake with Riesling-Poached Pears
Chef Tory Miller uses pears throughout the cold winter months. Peeling them, though, reveals a fruit so beautiful and juicy that he prefers a minimalist approach, either serving them raw or poaching them in wine, such as the Riesling he uses here.
Root Vegetable, Pear and Chestnut Ragout
This ragout—slightly sweet and not too rich—is a wonderful mix of winter vegetables and fruit and an excellent accompaniment to a beef rib roast.
Skillet-Baked Pear-and-Apple Crisp
Fall fruit is at its finest in this cinnamon-spiced crisp with apples and pears. Cognac can easily be substituted with bourbon.
Poached Pears with Prunes
Chef Paula Wolfert takes pears to the next level with this Moroccan-inspired and lightly spiced fruit dessert
Flaky Pear Pie
Inspired by his mom's recipe, Grant Achatz's pie 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.
Celery, Pear and Hazelnut Salad
Chef Jerry Traunfeld makes this refreshing salad with a trio of crunchy ingredients—celery, Asian pear and toasted hazelnuts—then dresses it with a tangy vinaigrette.
Gingerbread Pear Loaf Cake
This super moist loaf spiked with candied ginger is the perfect tea cake.
Flaky Pear Tartlets
These tartlets, made with layered sheets of phyllo and almond cream, are a riff on baklava: If possible, fill the tartlets with Bartlett pears, which are sweet but not very juicy because too much liquid will make the phyllo soggy.
These Riesling-spiked ice pops can be frozen for up to a week in advance and are the perfect adult-friendly dessert.
Lamb Sausage with Lentils and Sautéed Pears
This hearty, cool weather dish is served with a creamy salad of lentils, roasted peppers and sautéed pears.
Pear of Desire
When naming this pear-flavored cocktail, Todd Thrasher turned to a French quote that roughly translates as: "The savage man eats out of necessity; the civilized man eats out of desire."
Pear-Cranberry Hand Pies
These flaky little pies a fun way to serve dessert, especially when topped with a scoop of ice cream.
Pear Tarte Tatin with Red-Wine Caramel
Take a break from apple pie and try this stunning tarte Tatin for your next holiday dinner. Because the recipe calls for store-bought puff pastry it's quite easy to prepare.
Maple, Pear and Ricotta Parfaits
The ricotta in these parfaits is full of calcium, and the pears are loaded with fiber. To add flavor, Chef 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.
Bruce and Sara Naftaly garnish this drink with poached organic Seckel pears to sweeten the flavor of the fall fruit.
Poached Pear and Brown Butter Tart
Chef John Besh says he is crazy about winter fruit and loves using it in this brown butter-custard tart. He sometimes swaps the pears for apples or even quince.