From Sauteed Pork and Pear Salad or Gingered Peach and Pear Crisp to about everything in between, pears are a tasteful ingredient in myriad recipes in all seasons.See Popular Pears Recipes
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This delectable strudel starts with flaky Pepperidge Farm® Puff Pastry Sheets filled with a tempting mixture of pears, cranberries, brown sugar and cinnamon, baked until the pastry is golden and then drizzled with caramel topping.
This restaurant-style salad is sure to impress your guests...but it's so easy to make, you can enjoy it anytime!
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.
Whether crisp or tender, dripping with juice or a little more self-contained, pears perk up salads, fruit bowls, desserts, sauces -- even soups! -- with their characteristic flavor and approachable sweetness. For salad lovers, here are three delicious recipes to try: Arugula Pear Salad with pine nuts and pancetta; Mesclun with Pears and Blue Cheese; and an Endive Pear Halloumi Salad with sherry vinaigrette.
Serve this seasonal fruit and cheese dish for appetizer or dessert.
A packaged gingerbread mix simplifies this Christmas dessert recipe.
Try this fresh and festive relish on ham or pork chops. It's also good with chicken or turkey.
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A cranberry-amaretto sauce with whipped cream topping is the perfect complement to succulent pears.
Red cinnamon candies add a pink blush to these poached pears. Serve them warm for breakfast, or with cookies for a sopisticated dessert.
Fruit and nuts star in this lower calorie dessert tart.
If this dessert is for adults, add a drizzle of cognac or brandy to the top right before serving.
The presentation of this duck main dish is as lovely as it is good to eat. Slices of duck breast are layered over fresh baby spinach and pears. then topped with walnuts and vinaigrette.
For a simple but elegant dessert, Countess Florence Daniel Marzotto chose to serve a basic sponge cake baked with fragrant almond flour, split in half and filled with a layer of tender pears. Cooked in butter in a covered pan, the pears steam in their own juices, releasing a syrupy sauce all their own.