The custard puffs up around the pears as this cosy dessert bakes. A hint of maple syrup makes it special.
Homey: Pair with sour cream.
Haute: Pair with Duck Confit. (See below)
Pears give this sauce a nice chunky texture.
These silky poached pears make the perfect bite to end your cozy meal.
Bosc pears are ideal for this dessert because they keep their shape and texture after roasting. Look for ones with golden to brown skin for the best ripeness.
These pretty tartlets are brimming with a rich almond-flavoured filling. You can tell Forelle pears apart from other types because of their small size and pale green and red-spotted skin. Create a pear-shaped design on top of your tartlets by fanning out the sliced pears, skin side facing away from the centre, in a symmetrical fashion.
Small Forelle pears are just the right size to serve with ham. You can bake them up to five days ahead and they are a novel change from the usual cranberry sauce that goes along with the turkey.
Silky-smooth, with the subtle flavours of pear and celery, every spoonful is a delight in this soup that's elegant enough for entertaining.
A sweet pear on creamy baked cheese will have guests coming back for more. Serve with sliced baguette, crisp breads or flatbreads.
This is a memorable fall tart that calls for one essential ingredient: fully ripe and juicy pears, Bartlett being the most fragrant. Hard crisp pears will not soften enough to bake with the pastry. Since pears are harvested when they're still hard, you need to ripen them ahead for this dessert. Enclose them in a single layer in a paper bag and store at room temperature away from sunlight for 3 to 4 days, or uncovered on a tray, about 5 days.
We all know that pears are excellent in pies, preserves and crisps—but this autumnal fruit also lends itself well to savoury recipes.
