Recipezaar: Pears,Pears recipes

Fondant Aux Poires Et Au Gingembre (Choc Ginger Pear Fudge Cake)

Sat, 23 May 2009 17:35:49 -0400

From FamousFrenchDesserts.com, "An exquisite experience. Elegant, rich & it really melts in your mouth!" Posted for ZWT 5 & I made it for the first time after the event. The original recipe did not specify what size or shape baking dish to use so I have made changes below according to what I did when I tested it. It feels strange to leave a review on my own recipe (I don't usually post a recipe without having tried it first) but I want to be honest about this cake not really knocking our socks off. The actual making of the cake was very easy. I chose to use a 10 inch round springform pan hoping that it would be the best option for arranging the pears. I used 2 anjou pears & one from New Zealand, sliced into 3/4 inch slices, fresh ginger & it all baked up in 32 minutes. I thought the batter was thick & difficult to spread over the pear "star" without disturbing the arrangement so either double the batter or a smaller pan, maybe a pie plate (using less pears) would allow for a thicker cake instead of "a little cake with my pears". I really loved the combination of chocolate & ginger but felt the pears were overwhelming and not quite as sweet as we would normally like. We ate it both warm & cold but we still weren't sold on the pears. I may try a raspberry version with the cake & if I do I'll post it. If you try this recipe, please feel free to offer any constructive criticism & if you find a baking dish or technique that works I'm open to editing this again (giving credit where credit is due, of course). Thanks! *Tink -- posted by **Tinkerbell**

Sparkling White Sangria

Tue, 26 May 2009 16:41:57 -0400

It's the Martinelli's Sparkling Apple Cider that makes this recipe. It provides sweetness as well as bubbles. A cheap wine works as well as a pricey one. This recipe is for about a gallon's worth, but buy enough ingredients so you can make more. Your guests will definitely ask for it. -- posted by Chef TGCreative

Pear and Orange Jam With Walnuts

Sun, 31 May 2009 20:05:15 -0400

This recipe came from a sure-Jell pamphlet dated 1974. As a new bride then, I was inspired by my sister-in-law to try canning, and I've been "putting up" ever since. I had marked this recipe to make it, but never did. I wish I hadn't waited so long! It is a great "morning" jam---wakes up you taste buds, but without the astringency of marmalade. Great on bagels! -- posted by Deb Redfield

Roasted Pear and Pecan Salad

Sun, 31 May 2009 20:31:59 -0400

A light and lovely fresh tasting salad. I had this in a restaurant recently and went about making one myself. I am still playing with variations but judging by how much my DH ate, this one is a winner! I enjoy the cheese and pecans in the salad but you can mix it up and use walnuts and skip the cheese. It all depends on your personal preferences. -- posted by Stormshiver

Caramelized Apple Marmalade With Thyme

Mon, 01 Jun 2009 00:07:14 -0400

This is delicious. It has a delicate flavor--not tasteless, just delicate!--and looks nice. I boil caramel longer, so apples acquire a stronger caramel taste. Servings are a guess. (Source: Preserving the Taste, Edon Waycott) -- posted by MillaKette

Chicken W/ Bosc Pears & Rosemary Sauce-Ruby's, Bainbridge Is

Mon, 01 Jun 2009 00:16:28 -0400

Published in Bon Appetit, April 1997. From Ruby's Restaurant, Bainbridge Island, Washington. A dish of chicken with sauteed pears and rosemary sauce. -- posted by swissms

Chocolate Pear Tart

Tue, 02 Jun 2009 16:46:56 -0400

from canadian living Serve this to the chocoholic in your life and he or she will be yours forever. Both filling and pat-in pastry can be doubled easily to make a 10-inch (25 cm) pie; just add a whole egg instead of an egg white when making the pastry and arrange two or three pears in spoke fashion. -- posted by blonder

Pear Cranberry Pie With Oatmeal Streusel

Tue, 09 Jun 2009 02:19:07 -0400

If you can't find fresh cranberries, use thawed frozen ones. A prepared pie shell yields a stellar dessert with little effort ;] Serve with vanilla ice cream. -- posted by Mitra <3

Pears De Menthe

Tue, 09 Jun 2009 13:03:57 -0400

This is not a gourmet recipe. One of those that we can put together when the cupboard is getting bare and time short. Have made it often and even for guests - always well received. Of course you can make your own chocolate sauce which is always better. You will need a large can of pear halves. Preparation time does not include freezing time. -- posted by Chef #570804 Halifax Liz

High Fiber, Low Calorie Raspberry Pear Green Smoothie

Sun, 14 Jun 2009 22:03:43 -0400

Green smoothies sound gross, but believe me, with fruit added, they are sweet and tasty, and unbelievably healthy. Not to mention you are getting lots of water, which helps fill you up more and studies show most Americans do not drink enough (thus making them more likely to eat more food.) Anyway, it's a really good and versatile drink, and I found a bunch of recipes that I've altered in a book I got called, Green For Life. Hope you enjoy! -- posted by Mimosas for Mr & Mrs

Chocolate Dipped Pears

Mon, 15 Jun 2009 18:20:56 -0400

This is a fantastic dessert for all you chocolate lovers!! This comes from Martha Stewart, and it is soooo delicious, I think that chocolate goes with anything!! -- posted by Chef mariajane

Arugula and Pear Salad With Toasted Walnuts

Tue, 23 Jun 2009 01:58:43 -0400

Cooking Light, MAY 2009 -- posted by dicentra

Pear-Spiked Applesauce

Fri, 26 Jun 2009 02:46:48 -0400

I found this yummy recipe in a Food & Wine magazine a few years back. I believe it is originally a Gale Gand recipe, however I am rewriting from memory & I know I prefer less water than whatever was in the original. I couldn't believe how easy and how wonderful homemade applesauce tastes! I prefer cinnamon in my applesauce, but I'm sure you can leave it out, increase it [my preference!], or add other warm spices to taste. Change around the variety of apples and have fun with it! I don't like mine too sweet, so one could use 3 McIntoshes & 1 Granny Smith for example. I find this recipe is a well-balanced base to reference. -- posted by Gaia22

Spiced Pear Sorbet

Fri, 26 Jun 2009 16:27:27 -0400

This sorbet is so smooth and elegant tasting thanks to the spices added while cooking. preperation time is pre-processing time cooking time is cooking and processing time -- posted by Chef #1265753

Cranberry Spiced Pears

Thu, 02 Jul 2009 02:14:57 -0400

Simmered fresh or canned pears with cranberries and spices. Simple, but delicious! This will taste like you slaved all day when it really takes very little time. :) Cook time includes cooling time. -- posted by Rottmom

Dried Pears

Mon, 13 Jul 2009 15:42:24 -0400

These are wonderful addition to a cheese course. Serve a few of the dried pears with a few slices of fresh pead and a blue cheese such as a buttery Gorgonzola. This recipe is from the Early Summer 2002 issue of Food and Drink Magazine. -- posted by Chef Regina V. Smith

Craisin Green Salad With Pears

Sat, 18 Jul 2009 10:56:11 -0400

I developed this to go along with Recipe#379227. Remember that pears ripen from the inside out, the best way to check for ripeness is to "check the neck for ripeness". To do this, gently press near the stem with your thumb. When it gives to gentle pressure it is ripe, juicy and ready to eat. If you wait until the pear is soft around the middle chances are it will be overripe. I have also used Recipe#369334 instead of olive oil, and subbed in goat cheese or bleu cheese -all of them are good! Radicchio is bitter so be careful that you are using just a smidgeon of it. The cooking time is the resting time in the refrigerator. -- posted by WiGal

Simple Fresh Pear Ice

Sat, 25 Jul 2009 02:47:37 -0400

To refresh the palette. (Freeze time not included.) -- posted by gailanng

Pears in Red Wine Sauce

Tue, 04 Aug 2009 01:59:59 -0400

Adopted from Steam It, the way nature intended cookbook. My girlfriend is an excellent cook. She cooks all types of ethnic foods, specializing in italian, indian, and homegrown. She does not like to bake but found this cookbook and is such a happy camper. Steaming foods is so much better for us but I never knew to steam desserts such as these. This is a to die for delectable dessert for 1, 2, or company. It is elegant on theplate and such a simple prep, it belies the end product. Please enjoy. cooking time does not include chill time, times overlap with prep I gave myself an hour and was good with that and had time to prep other things for dinner while waiting. -- posted by Chef1MOM~Connie

Apricot Freeze

Mon, 10 Aug 2009 18:13:06 -0400

For adults I use the brandy or liqueur but for kids I use apricot nectar -- posted by Ceezie

Honey-Roasted Pear Salad With Thyme and Verjus Dressing

Tue, 18 Aug 2009 13:33:56 -0400

An elegant and sophisticated salad that makes good use of verjus (verjuice) in the dressing. I use a local blue cheese, such as Roquefort in this salad; however, please do use a local blue cheese of your choice - any creamy or robust blue cheese will marry well with the pears and tart dressing. Verjuice, or verjus, is the juice of unripe grapes. This staple of French provincial cooking, a key ingredient in Dijon mustard, has the tartness of lemon juice and the acidity of vinegar, but the harshness of neither. Its delicate flavour is ideal for everything from stocks to sweet syrups - as long as you know what you're doing. Verjus was also a common ingredient used in English cooking throughout the Middle Ages. I try to make a batch of verjus every year with the green grapes from my non-dessert grape vine - as I love cooking with it. This recipe came from an old copy of Bon Appetit magazine from 2005. Prep time includes the time it takes the pears to cool. -- posted by French Tart

Pear Upside-Down Muffins

Wed, 19 Aug 2009 02:00:28 -0400

These cakelike muffins with sticky tops turn out of the pan perfectly, if you let them cool a little first. And Oh Boy....are these Fabulous!! -- posted by daisygrl64

Almond Pear Flan

Mon, 24 Aug 2009 02:06:39 -0400

I have prepared this for most holiday get together for years. You can prepare pastry case up to a day before adding filling and pears. Bake up to 3 hours before serving. This holds up well and can be prepared in advance and served the next day. -- posted by TeresaS

Dark Chocolate and Sangiovese Pear Brownies

Mon, 24 Aug 2009 02:40:42 -0400

This yummy and super-rich chocolate brownie recipe has been adapted from a recipe by Maggie Beer, a revered Australian chef and author of many cookbooks. If Sangiovese Verjuice is not available use any Verjuice; and you could use glacé cumquat, ginger - or whatever glacé fruit you like instead of the pear - and you could use a mixture of fruit and nuts. I'd recommend macadamia nuts. Some conversions: 300g = approximately 91/2 ounces; 250g = 8 ounces; 60g = 2 ounces; 40g = 11/3 ounces. For the BEST results, do use top quality chocolate, such as Lindt 70% cocoa. Recently, I tried some German chocolate that was 85% cocoa... that was probably too rich and too bitter for most tastes, so rich in fact that you'd find that much as they enjoyed it people wouldn't be coming back for a second and third brownie - so your brownies would last longer! -- posted by bluemoon downunder

Grilled Cheese With Pear and Arugula

Fri, 28 Aug 2009 09:27:44 -0400

This is really easy, my 9 year old can make it perfectly! The kids and adults love it, and it is a good, yet different, use for pears. -- posted by Cooputo

Tomato Pear Chutney

Mon, 31 Aug 2009 02:32:32 -0400

This chutney recipe is from the good folks at Bacardi. -- posted by Chef Regina V. Smith

Apple Pear Crumble

Fri, 04 Sep 2009 14:37:28 -0400

You can make this crumble with almost any fruit, using similar quantities and adjusting for sweetness. Serve it warm, in shallow bowls. I found this recipe in Yankee magazine. I have not tried this recipe, but I'm posting this for safe keeping. I plan to use sugar free maple syrup, and Splenda brown sugar. -- posted by internetnut

Pear Cobbler With Cranberry Streusel

Tue, 08 Sep 2009 10:51:38 -0400

A very good dessert to make when there are cheap prices on pears. It is a different than usual cobbler but oh so loved by my family. -- posted by cooking with love

Roasted Pears With Blue Cheese, Cranberries and Nuts

Tue, 08 Sep 2009 11:25:36 -0400

This is based on a Ina Garten recipe. Its a very elegant and delicious dessert and its very easy to make. If using a smaller pear such as Bosc you may need to use more pears. -- posted by MarielC

Hot Fruit Casserole

Wed, 09 Sep 2009 11:42:50 -0400

From A Taste of Carolina Hospitality- Mae Wood, Charleston -- posted by mightyro_cooking4u

Pears With Herbed Goat Cheese and Fig Preserves

Wed, 09 Sep 2009 17:45:19 -0400

Serve as a lovely autumnal snack or appetizer--goes great with a baguette and a glass of wine! -- posted by BecR

Perfect Pear Bread

Thu, 10 Sep 2009 11:17:14 -0400

After being given a loaf of this delicious bread, I knew I HAD to have her recipe. Not only is it sooooo yummy, but it requires minimal ingredients and is simple in preparation. I've prepared this with fresh pears, as well as frozen (gotten from my neighbor's tree), thereby not restricting this terrific bread to the Fall season. -- posted by juliendbq

Caramelized Pears With Dark Chocolate Sauce

Fri, 11 Sep 2009 13:04:52 -0400

I found this recipe in the Miami Herald. This sounds delicious! I haven't tried it yet, but wanted to post it for safe keeping. Enjoy! -- posted by SassiFras

Oven Pear Pancake

Mon, 14 Sep 2009 11:58:53 -0400

From Real Simple -- posted by dicentra

Pear Pancakes

Mon, 14 Sep 2009 11:59:50 -0400

From Produce Oasis. -- posted by dicentra

Pumpkin Pear Waffles

Mon, 14 Sep 2009 12:00:28 -0400

From Everyday Health. -- posted by dicentra

Pear and Chocolate Butter

Mon, 14 Sep 2009 18:35:55 -0400

From my food preservation group files. Canning recipe. Recipe does not state yield - guessing. -- posted by dicentra

Pear Brandy Butter

Mon, 14 Sep 2009 18:36:05 -0400

From my food preservation group files. Canning recipe. -- posted by dicentra

Raspberry Pear Butter

Mon, 14 Sep 2009 18:36:16 -0400

From my food preservation group files. Canning recipe. -- posted by dicentra

Ginger Pear Jam

Mon, 14 Sep 2009 18:50:16 -0400

From my food preservation group files. -- posted by dicentra

Pink Pear Angel

Thu, 17 Sep 2009 10:30:26 -0400

Here's a pretty drink to make with pears and sure to please! Adapted from USA Pears. -- posted by Sharon123

Pear Slush

Thu, 17 Sep 2009 10:33:36 -0400

Slushies offer unlimited possibilities for ingredients. Here´s one from Safeway Stores Eat Like a Champion. Berries in season could be added. Your option! From USA Pears. -- posted by Sharon123

Pear and Hazelnut Salad

Thu, 17 Sep 2009 14:52:58 -0400

From Eat Well Stay Well -- posted by dicentra

Pear Butterscotch Pie

Fri, 18 Sep 2009 16:32:16 -0400

This is by Melissa Roberts from Gourmet September 2009. This makes a very yummy pie and is a nice change from apple. -- posted by Queen Dana

Fuzzypugs Pear, Peach & Strawberry Pancake Bake

Fri, 18 Sep 2009 16:47:46 -0400

Delicious fall flavored pancake-bake that is light, colorful, healthy and best of all easy to make. I have made it a couple of ways. You can use just one type of fruit or more for color and flavor. This recipe works really well with Pear by itself. I would bet that an apple would be really nice by itself too. Use whatever is in season. I am really liberal with the cinnamon, so I probably use more than the 1/2 teaspoon total that I put in the recipe. This will impress any brunch guest or Christmas morning guest (think: inlaws!) I hope you enjoy this as much as we did. -- posted by fuzzypugs

Pear Clafouti

Mon, 21 Sep 2009 11:27:46 -0400

A traditional French countryside dessert, a clafouti, is usually made with cherries or prunes. This version, with pears and ice cider, has the flavours of Quebec. In fact, Quebec is a pioneer in the production of ice cider, a drink made from the fermented juice of frozen apples. TIP: An equal amount of ice wine or pear liqueur can be substituted for the ice cider. An equal amount of course granulated sugar can be used instead of vanilla sugar. -- posted by Chef mariajane

Confetti Ambrosia Jam

Tue, 22 Sep 2009 13:38:15 -0400

Was getting desperate to finish using up the lovely little green pears I was given & made several recipes from Zaar. I loved the color and flavor composition of Recipe#94467 but it is so sweet it made my teeth ache. After making Recipe#137323 I realized I could increase the lemon juice & use no-sugar pectin. Since Amy's recipe reminded me of ambrosia I decided to add the coconut shreds & am very pleased with the results - translucent shavings of pear & orange with bright pink flecks of cherry in a nicely set brilliant coral jam - and not too sweet. I used the slicing blade on my Cuisinart to cut the peeled pears & whole orange & scissor snipped the cherries. -- posted by Buster's friend

Lenora S Pear Apple Crisp.

Wed, 23 Sep 2009 13:37:26 -0400

This recipe was given to me by my neighbour. I love being able to use up fruit what is in season.I use a 13 x 9 pan The last 4 Ingredients are for the topping !!!! -- posted by Chef #625885

Apple Pear Salad

Wed, 23 Sep 2009 14:42:36 -0400

Using two of falls greatest fruits, this salad is a winner in my book. Cooking time is refrigeration time. -- posted by CoffeeB

Grilled Ginger Pear Sundaes

Mon, 28 Sep 2009 01:53:13 -0400

Pears team well with peppery and slighty sweet ginger. You can make your own homemade ice cream a few days ahead of time for the best flavour and convenience - so delicious!! -- posted by Chef mariajane

Pear-Mace Rustic Tart

Mon, 28 Sep 2009 12:13:05 -0400

A pretty fold up the crust tart with a delicious filling of thick pear wedges, lemon zest, and mace (a nutmeglike spice). Don't let the amount of directions panic you. It's not really difficult and is a pleasant way to pass 45 mins of afternoon time. -- posted by Annacia

Ww Warm Pear Cobbler

Fri, 02 Oct 2009 17:29:12 -0400

2 points -- posted by Chef #1298498

Pear Sauce

Mon, 05 Oct 2009 16:31:22 -0400

A nice change from applesauce. My family loves when I use the almond option. We eat this as a side, topping on pancakes, or in any recipe that calls for applesauce. It will keep for about a 10 days in the frig and freezes very well. -- posted by Debbwl

Warm Spiced Cocoa Pears

Tue, 06 Oct 2009 15:02:22 -0400

Crock Pot recipe that only takes 3 hours to finish. Pair with vanilla ice cream or use a side dish on a cold winter night. Lots of flavor in this sweet dish. -- posted by Leahcooks

Sugar Free Pear Butter

Sun, 11 Oct 2009 02:53:37 -0400

I was looking for something sugar free to have with cream cheese on a low carb slice of bread. I wanted something with fiber and spices. This is what I came up with. -- posted by Chef #597280

Alouette Baby Brie Toasts With Pear and Chocolate Wine Sauce

Mon, 12 Oct 2009 17:56:21 -0400

Impressive and delicious appetizer that with a little pre-work assembles quickly just before guests arrive. Sure to impress with both flavor and presentation! -- posted by Wish I Could Cook

Tropical Pear Honey

Tue, 13 Oct 2009 15:19:31 -0400

This is crazy good!!! I made this with leftover pears. Found this recipe in a 1963 Farn Journal canning cookbook. I will be making more of this to put into my gift baskets. You can double the recipe but the cooking time is doubled also. Leave the peals on the pears for a little boost of fiber. -- posted by Chef #Mykidsmom

Sarasota's Simple Pear and Apple Tart

Tue, 13 Oct 2009 15:55:30 -0400

I admit ... I'm not much of a baker. I do bake, but I prefer to cook. I can make a great pie crust, and can make a great cake. The question is do I like to. NO. This is my version of baking. I take advantage of a premade pie crust, but please, if you like making your own, go for it. Fresh fall flavors and NO pie pan. This is a rustic tart with tons of flavors. This was actually my ex mother-in-laws recipe, but she made it as a pie and used nuts as a topping. After deciding to make it a tart, I though that my topping I came up with really added some flavor. But either way you make it as a pie or as a tart -- it is great. -- posted by SarasotaCook

Fall Fruit Jam

Wed, 14 Oct 2009 14:19:29 -0400

I haven't made this yet, but am putting it here for future use. This recipe does not use added pectin since there should be enough natural pectin in the fruit. It seems fairly easy for a jam recipe. NOTE: Prep time does not include the time it takes to prepare jars. When I make jam, I usually stir in a pat of butter to cut down on the foam. I also keep a package of pectin (Certo) on hand if for some reason my mixture doesn't jel. I add this 1/4 of the package at a time & boil for 1 minute more, repeating if necessary. I also keep extra jars, lids and rings on hand. I've learned to "be prepared" for any "emergency"! -- posted by Sweet PQ?

Gingerbread Pear Muffins

Wed, 14 Oct 2009 14:23:55 -0400

The pear wedges give added interest to these tasty muffins with a bit of chocolate on top.It's a cozy muffin for Fall and Winter. -- posted by Annacia

Camomile Pear Jelly

Sun, 18 Oct 2009 09:58:54 -0400

Soothing, comforting and delicious. Can also be used as a special appetizer - Top baked Brie or Camembert cheese with this jelly; serve with mini toasts, pear slices and walnuts. -- posted by Cecily Parsley

Pear Thyme Fizz

Mon, 26 Oct 2009 18:16:46 -0400

Fresh thyme's savoriness is wonderful against the crips drness of pear. Accompanied by Croque Monsieur Puffs http://www.recipezaar.com/rz.240478 or Roasted Pear Crostini with Gorgonzola, this sparkling cocktail is pure pear'fection! -- posted by College Girl

Pear Crisp

Thu, 29 Oct 2009 16:00:54 -0400

:) -- posted by sweetcakes

Pear and Brie Quesadillas

Mon, 09 Nov 2009 11:49:03 -0500

Made in what we refer to as Iron Chef whats in the pantry. The Pear and Bria pair well with the whole wheat tortilla and the cinnamon adds spice. Feel free to add sugar if your pears aren't sweet or to your taste -- posted by Pricele$$

Pomegranate, Pear, and Grape Salad With Candied Pecans

Tue, 10 Nov 2009 15:54:58 -0500

A stunningly gorgeous salad of rich autumn colors-- perfect for Thanksgiving entertaining, and all through the holidays! My candied pecans recipe recipe #117774 are absolutely wonderful in this salad! -- posted by BecR

Oregon Orchard Oat Brulee

Mon, 16 Nov 2009 00:38:31 -0500

This recipe, by Michael Cox, won first place in the traditional porridge category of the Golden Spurtle World Porridge Making Competition. He's the first American to ever win the competition - pretty cool! -- posted by Sweet Jezebel

Spiced Baked Pears

Fri, 20 Nov 2009 02:05:52 -0500

This is a perennial favorite for Thanksgiving! It's adapted from a recipe for Spiced Baked Apples by Lorraine Chausse on allrecipes. The pears make a really lovely presentation for dinner parties and can cook while you eat dinner. The recipe states 6 servings, but you can also halve them and just ladle the sauce over the half. These are yummy served by themselves or with some vanilla ice cream. -- posted by Heidigal

Pear and Pineapple Turnovers

Fri, 20 Nov 2009 13:51:29 -0500

From an old Panguitch, UT Relief Society recipe book. I've not made this yet, but it looks good. Sharing for my future reference. Prep and cooking time is a guess at this point. As is servings -- posted by xochitl angulo

Pear Caramel Crumb Pie

Sun, 22 Nov 2009 17:30:15 -0500

I wanted to make a pear pie with a pecan crumb topping, but sometimes the sweetness of such a topping can make a plain fruit filling seem tart. Inspiration came from a jar of pear cinnamon caramel dessert sauce I had in my fridge. The flavors blend perfectly, and the pecans give a nice crunch to the topping. We also have heart-health issues in my family, so unlike most crumb recipes, this one doesn't use butter. -- posted by akageorge

Watercress, Pear, Blue Cheese and Walnut Salad

Mon, 23 Nov 2009 18:21:05 -0500

This is a wonderful way to enjoy pears when they are flavoursome yet still firm and crisp. A lovely summer lunch or starter, the kind that is satisfying in the way that you don't need dessert and something to take your time over. -- posted by robd16

Poached Pears

Tue, 24 Nov 2009 10:26:46 -0500

A fantastic recipe for poached pears, of course it would have to come from Martha!! -- posted by Chef mariajane

Pear Bran Muffins

Sat, 28 Nov 2009 17:45:25 -0500

These wholesome, satisfying muffins are filled with tender pieces of pear and spiced with cinnamon. They freeze well; just heat in the microwave before serving. -- posted by Chef #505170

Apple Pear Scones

Mon, 07 Dec 2009 17:48:48 -0500

I love scones, but haven't tried this recipe. My mom clipped it out from a magazine awhile ago. Courtesy Rao's Coffee Roasting Company in Amherst, Massachusetts. Note: I just noticed the 22-28 minute baking time. In my experience with scones, that seems lengthy. I would watch the baking time. -- posted by frozen_rain

Pear Coronation Salad from the Plaza Hotel

Tue, 08 Dec 2009 12:31:14 -0500

from The Plaza in New York City -- -- posted by carrie sheridan

Grilled Pears With Gorgonzola and Drizzled Honey

Tue, 08 Dec 2009 20:19:08 -0500

Serve alone as appetizer or side dish. Serve over choice of greens for a starter dish. Arrange around entree for table centerpiece or around a mixture of blue cheese and nuts in a cheese dip or cheese ball. Try variations of nuts such as pecans, walnuts, etc. Also works with apples -- posted by GoldsmithLissa

Fall Squash Vegetarian Brioche

Wed, 09 Dec 2009 17:20:35 -0500

This is a replica of a sandwich served at Besaw's in Oregon. The savory and sweet tastes are amazing. -- posted by Dusty&Sarah

Pear-Apple Butter

Fri, 11 Dec 2009 17:17:17 -0500

This tastes like autumn, but is great any time of year. If fresh pears are not in season, you can use canned pear halves packed in light syrup. Just drain four 16-oz. cans, puree in blender or food processor and simmer with remaining ingredients as directed. This spread is delicious on toast or muffins. It will keep up to 1 month in the refrigerator, so it would make a great gift come holiday season. -- posted by JackieOhNo!

Cranberry Pear Crisp Pie

Mon, 14 Dec 2009 11:09:30 -0500

This pie is made every year by my sister-in-law (a fabulous cook!). It is possible she got this recipe from somewhere else, but I don't know where. But it's so good, I wanted to make sure it was captured properly. (And this way I don't have to keep track of the paper copy.) -- posted by LibraryMan

Warm Apple Vinaigrette With a Roasted Pear & Spinach Salad

Tue, 15 Dec 2009 10:33:12 -0500

This is one of my favorite vinaigrettes and salad. The dressing is warmed up with some shallots and fresh herbs and pureed until creamy; served over spinach, sweet roasted pears, dried cranberries and crunchy pecans. -- posted by SarasotaCook

Pear Crisp

Wed, 16 Dec 2009 18:55:25 -0500

Apples can be used in place of the pears. I found this recipe in The Market Basket Fresh Fruit and Vegetable Guide. This is from New York WIC Program Farmers Market Nutrition Program. I have not tried this recipe, but I'm posting it for safe keeping. -- posted by internetnut

Brie, Pear and Walnut Braid

Tue, 22 Dec 2009 15:08:20 -0500

I snipped this from the Tenderflake puff pastry package -- posted by *Crystal*

Pears With Goat Cheese and Preserves

Tue, 29 Dec 2009 01:25:44 -0500

Cooking Light, OCTOBER 2001 -- posted by dicentra

Pear and Blood Orange Sorbet

Thu, 31 Dec 2009 02:46:32 -0500

From Sugarlaws.com -- posted by SashasMommy

Sweet Potatoes & Pears With Bourbon Glaze

Thu, 31 Dec 2009 09:45:33 -0500

This Christmas I was looking for a sweet potato recipe that did not have the melted marshmellow topping. We found this on gumbopages and have to thank "The Oregonian Food Section" for such a wonderful recipe. The bourbon cooks off and leaves a very rich flavor to complement the pears and sweet potatoes. YUMMY! NOTE: Cane syrup can be difficult to find; I made my own using 1-1/4 cup sugar and 1/4 cup water. Boil until syrupy. -- posted by Chef Jen & Kai

Chanterelle and Pear Bread Stuffing

Sat, 02 Jan 2010 02:01:30 -0500

This stuffing recipe makes enough to stuff a 12 to 14 pound turkey. It would also be terrific as a filling for a butterflied pork loin or beef tenderloin. -- posted by Ice Cool Kitty

Pork Tenderloin and Pears in a Mustard-Merlot Sauce

Sun, 03 Jan 2010 10:50:00 -0500

recipe from Busch's Fresh Food Market -- posted by ellie3763

Pear and Ginger Quick Bread

Mon, 04 Jan 2010 18:11:50 -0500

I found the ginger in the recipe to be a bit too much so I cut it to 1/2 tsp, but have posted the recipe here as created by King Arthur Flour. This makes a nicely different quick bread than the usual apple or banana. -- posted by Pa. Hiker

Fabulous Fruit Salad

Tue, 05 Jan 2010 08:16:43 -0500

I am told . . . . . DO NOT use fruit cocktail or my sister-in-laws husbands mother will come back and haunt you. PREP/COOK TIME does NOT include refrigerated time for the custard. -- posted by DriverMama

The Ultimate Apple Pear Crisp

Tue, 05 Jan 2010 12:18:51 -0500

This is the BEST version of apple crisp I have ever tried. It is undoubtedly due to all the sugar; however, absolutely to die for in moderation. This version comes from a classic apple crisp recipe but with my own little twists! -- posted by pott3r

Ginger Cookie and Cream Cheese Pear Salad

Tue, 05 Jan 2010 18:14:58 -0500

Easy, flavorful and just so unique. This goes great with roasted pork, chops, grilled chicken, or just about anything. It makes a wonderful starter salad. I wish I knew who invented this, but looked around on the web and so so many versions. This - was the - base of this recipe and then a few changes. But it came from a small town Mississippi cookbook while visiting a few years ago. I love it. -- posted by SarasotaCook

Pear Salad

Thu, 07 Jan 2010 12:34:21 -0500

The flavors of pears, celery and fennel all work together to give a really unusual tasting salad. Make this salad when pears are at their best. If good pears are not available you can use apples, melon or even star fruit! -- posted by English_Rose

Pear Crème Brûlée Tart

Mon, 11 Jan 2010 18:49:07 -0500

Another creation out of the cooking light series! issue from December 2009. A yummy crème brûlée custard topped with beautifully sliced pear, and a glazed sugar sauce caramelized to perfection:) -- posted by -BreanneMarie-

Prosciutto-Wrapped Pork With Sweet Potatoes and Pears

Tue, 12 Jan 2010 17:27:17 -0500

From Real Simple magazine, Winter 2009 -- posted by Chef #558981

Wonderful Lemon Fruit Salad

Sat, 16 Jan 2010 13:09:36 -0500

Everybody loves this fruit salad! I am not even a huge lemon fan and it's my favorite! -- posted by Rollin in the Dough!

Vt's Butternut Squash-Bartlett Pear Soup

Mon, 18 Jan 2010 02:08:25 -0500

Sweet and hearty soup adapted from Vegetarian Times magazine. Serve with crusty bread. -- posted by Super Wifey

Poached Pears in Saffron Citrus Syrup

Tue, 19 Jan 2010 16:37:27 -0500

Simple, yet sophisticated dessert. -- posted by Katanashrp

Pear Bread Pudding With Jack Daniels Sauce

Mon, 01 Feb 2010 10:24:37 -0500

Adapted from Jr. League of Jackson, MS cookbook Southern Sideboards, "Ramada Inn Bread Pudding" recipe. I add pears and cranberries for variety and when our old fashioned pears come in season late fall. This is a great brunch dish substitute for french toast if you leave off the Jack Daniels sauce! -- posted by REALtorFOOD

Pears in White Wine

Mon, 01 Feb 2010 12:31:24 -0500

So easy to make this recipe. Serve cold with Vanilla Ice Cream and some of the sauce spooned over the top! I have included chilling time with cooking time for this recipe. -- posted by Tisme

Peach & Pear Muffins

Thu, 04 Feb 2010 10:16:08 -0500

This recipe was designed in answer to a request from my son for crocodile muffins. The pear skins are the crocodile skin, the peaches are the eyeballs and the butterscotch chips are the teeth. My version is wheat, egg, and (almost) dairy free, but feel free to switch it up and use eggs and milk if you prefer. I haven't found dairy free butterscotch chips, so you could leave them out of the recipe if you needed to. There is no added sugar in this recipe because the fruit and butterscotch are plenty sweet. -- posted by DiabeticMom

Almond Stuffed Baked Pears

Sat, 06 Feb 2010 11:20:11 -0500

This dessert makes the most of the pears' natural sweetness. Use a dessert pear such as Comice. To remove the core neatly from each pear half, use a teaspoon or a melon baller. Serve these pears warm or cold. They also reheat well if you have any left over. -- posted by English_Rose

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