Type what you have

Ingredients

• ✓ pear
• chocolate hazelnut spread
• milk
• yogurt
• hazelnut

Instructions

1. 1 Stir together chocolate-hazelnut spread and milk.
2. 2 Spread the pear slices on a large plate and drizzle with yogurt and hazelnut spread mixture. Sprinkle with hazelnuts and serve.

By Yoplait

Ingredients

• ✓ pear
• blue cheese
• cream
• black pepper
• phyllo tart shell

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix together pear, blue cheese, and cream in a baking dish. Season with pepper. Spoon mixture into phyllo shells.
3. 3 Bake in the preheated oven for 15 minutes. Serve warm.

By BOLLIVEB

Ingredients

• ✓ pear
• baguette
• olive oil
• butter
• gorgonzola cheese
• walnut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Arrange the baguette slices in a single layer on a baking sheet. Brush the top of each one with olive oil or melted butter. Place a slice of pear onto each piece of bread, then crumble some of the cheese over the top. Sprinkle with walnuts.
3. 3 Bake for 12 to 15 minutes in the preheated oven, or until the pears are browned and the cheese has started to melt.

By CAPTAINMORG

Ingredients

• ✓ pear
• phyllo tart shell
• brie cheese
• thyme
• honey

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Line a jelly roll pan with parchment paper.
2. 2 Arrange tart shells onto prepared pan. Put a piece of Brie cheese into each shell. Sprinkle diced pear and a couple thyme leaves into each shell and drizzle with honey.
3. 3 Bake in preheated oven until cheese is melted and tarts are golden, 12 to 15 minutes.

By Firebal

Ingredients

• ✓ pear
• pizza crust dough
• provolone cheese
• walnut
• gorgonzola cheese
• chive

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Place pizza crust dough on a medium baking sheet. Layer with Provolone cheese. Top cheese with Bosc pear slices. Sprinkle with walnuts and Gorgonzola cheese.
3. 3 Bake in the preheated oven 8 to 10 minutes, or until cheese is melted and crust is lightly browned. Remove from heat. Top with chives and slice to serve.

By Brian Golden

Ingredients

• ✓ pear
• butter
• olive oil
• sweet onion
• salt
• pepper
• puff pastry
• blue cheese

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Line two baking sheets with parchment paper.
2. 2 Melt the butter and olive oil in a large skillet over medium heat. Stir the onions into the butter, and cook until the onions have softened and caramelized to a deep, golden brown, 30 to 40 minutes. Stir frequently as the onions cook to keep them from burning. Once done, season with salt and pepper, and set aside to cool.
3. 3 Use a sharp knife to cut each sheet of puff pastry into 9 squares. Cut each square in half diagonally to yield 36 triangles. Place the triangles onto the prepared baking sheets, and top with the caramelized onions, pears, and 1 teaspoon of blue cheese.
4. 4 Bake in the preheated oven until the pastry is puffed and golden brown, 20 to 30 minutes. Allow to cool to room temperature before serving.

By Scarlett

Ingredients

• ✓ pear
• onion
• serrano chile pepper
• salt
• avocado
• lime juice
• green grape
• pomegranate seed

Instructions

1. 1 Mix the onion, chile peppers, and salt in a bowl. Fold in the avocados and lime juice. Stir in pear, grapes, and pomegranate. Chill until serving.

By GINGERLY88

Ingredients

• ✓ pear
• olive oil
• red onion
• garlic
• peach
• honey
• curry powder
• salt
• pepper

Instructions

1. 1 Heat the olive oil in a small skillet over medium-low heat; cook the onion and garlic in the hot oil until translucent, about 5 minutes. Stir the peaches, pear, and honey into the onion and garlic mixture; allow to cook together for 2 minutes. Season with the curry powder, salt, and pepper. Continue cooking at a simmer until hot, 5 to 6 minutes.

By Holly Hooker

Ingredients

• ✓ pear
• butter
• shallot
• white wine
• brown sugar
• thyme
• salt
• pepper
• sourdough bread
• brie cheese
• almond
• cracker

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Melt butter in a skillet over medium heat. Add shallots; cook and stir to soften, 1 minute. Add pears; cook until soft, about 5 minutes. Add white wine, brown sugar, thyme, salt, and black pepper. Increase heat to medium-high; simmer until liquid has evaporated and pears have lightly caramelized, about 10 minutes. Set aside.
3. 3 Cut a Brie-sized hole in top of sourdough round to within ½-inch of bottom. Cut removed bread into pieces for serving; set aside.
4. 4 Score Brie around edge (halfway down Brie wheel) using a paring knife to cut ¼-inch deep. Cut Brie in half horizontally by looping an 18-inch piece of very thin string or unflavored dental floss around scored Brie, pulling the ends in opposite directions.
5. 5 Place bottom half Brie, cut-side up, into sourdough loaf. Top with ½ pear mixture; sprinkle with ½ slivered almonds. Place remaining Brie half on top; spread with remaining ½ pear mixture and sprinkle with remaining ½ slivered almonds. Place on a baking sheet.
6. 6 Bake in the preheated oven until soft and gooey, about 45 minutes. Serve with reserved sourdough bread and crackers.

By Heidi T

Ingredients

• ✓ pear
• white wine
• garlic
• dijon mustard
• white balsamic vinegar
• black pepper
• salt
• olive oil

Instructions

1. 1 Blend the pear, white wine, garlic, Dijon mustard, white balsamic vinegar, black pepper, and sea salt in a blender until well combined; drizzle the olive oil into the mixture in a thin, steady stream while continuing to blend. Blend a few seconds longer until the salad dressing is thick and creamy.

By Jill Tall

Ingredients

• ✓ pear
• red wine
• sugar
• cinnamon stick
• clove
• orange zest
• fennel seed
• black peppercorn
• bay leaf

Instructions

1. 1 Peel pears and remove the cores from the bottom, leaving the stems intact; set aside.
2. 2 Combine red wine, sugar, cinnamon, cloves, orange zest, fennel seed, peppercorns, and bay leaves in a large saucepan and bring to a boil; stir until sugar is dissolved. Add pears, return to a simmer, and reduce heat to medium-low; continue simmering until tender, about 25 minutes.
3. 3 Remove pears from wine syrup to a rimmed dish; cover the dish and refrigerate until pears are cold. Strain syrup through a mesh sieve into a medium pot and discard spices. Simmer syrup over medium heat until thickened enough to coat the back of a spoon. Refrigerate syrup until cold.
4. 4 Pour cold syrup over pears. Cover and chill in the refrigerator for at least 2 hours before serving.

By Shay

Ingredients

• ✓ pear
• water
• lemon
• vanilla bean
• sugar
• hot fudge topping
• vanilla ice cream

Instructions

1. 1 Place water in a heavy pot. Stir in zest and juice of 1 lemon. Place pears in pot. Split the vanilla bean lengthwise and scrape out the seeds. Add the seeds and split pods to the poaching liquid. Pour in sugar.
2. 2 Bring pot to a simmer over medium-high heat; stir gently to dissolve sugar with minimal jostling of the pears. Reduce heat so pears continue cooking over a steady, gentle simmer. Pears need to stay submerged, so place a small plate over them in the pot to keep them under the liquid. Simmer until pears are just tender, 20 to 25 minutes. (Remove plate to test the pears for doneness.) Remove pot from heat and let pears cool to room temperature in the poaching liquid.
3. 3 Transfer pears and vanilla beans to a storage container and cover with some of the poaching liquid. Cover and refrigerate until pears are thoroughly chilled, several hours or overnight. Reserve all of the poaching liquid (see footnote).
4. 4 Heat hot fudge sauce in a saucepan over medium heat until warm. Dip base of pear into the chocolate and spoon chocolate along the sides except for the top inch or so of the pear.
5. 5 Place dipped pears in individual serving bowls with another generous spoonful of syrup and a small scoop of vanilla ice cream.

By John Mitzewich

Ingredients

• ✓ pear
• lemon
• white sugar
• nutmeg
• pie crust
• butter
• brown sugar
• all-purpose flour

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C).
2. 2 Sprinkle pears with lemon juice in a bowl. Mix white sugar and nutmeg in a separate small bowl; sprinkle over pears and mix thoroughly.
3. 3 Fit pie crust into the bottom of a 9-inch pie dish. Cut butter, brown sugar, and flour together in a bowl using a pastry cutter until mixture resembles crumbs. Spoon pear mixture into pie shell and sprinkle top with brown sugar mixture.
4. 4 Bake in the preheated oven for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and bake until filling is bubbling and crumble topping is lightly browned, about 35 more minutes.

By Ingrid F

Ingredients

• ✓ pear
• orange juice
• brown sugar
• white sugar
• vanilla extract
• cinnamon
• walnut

Instructions

1. 1 Combine orange juice, brown sugar, white sugar, vanilla extract, and cinnamon in a large saucepan over medium heat; bring to a boil, stirring until sugar dissolved. Place pears into syrup, cover, and simmer 1 hour and 15 minutes, flipping pears twice and spooning sauce over pears every 10 minutes.
2. 2 Transfer pears to individual serving dishes. Continue cooking syrup, stirring often, until thickened, about 15 minutes, then stir in walnuts. Pour sauce over pears.

By ladyngetal

Ingredients

• ✓ pear
• butter
• white sugar
• white sugar
• almond flour
• egg
• puff pastry
• milk chocolate

Instructions

1. 1 Line a tart pan with parchment paper. Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Combine butter and 1/2 cup plus 2 tablespoons sugar in a large bowl; beat using an electric mixer until smooth and creamy. Mix in almond flour. Add eggs 1 at a time and mix until well combined.
3. 3 Line a tart pan with the puff pastry and prick with a fork all over.
4. 4 Place chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until melted, about 5 minutes. Cool slightly. Cover puff pastry with melted chocolate.
5. 5 Carefully pour egg mixture on top of the chocolate on the puff pastry without mixing the 2 layers. Arrange pear slices on top of the tart.
6. 6 Bake in the preheated oven until pastry has puffed up and is golden brown, 25 to 30 minutes.

By UneTortuedanslaCuisine

Ingredients

• ✓ pear
• white sugar
• ginger
• nutmeg
• bourbon whiskey
• butter
• white sugar
• salt
• pie crust

Instructions

1. 1 Combine 2 tablespoons sugar, ginger, and nutmeg in a small bowl.
2. 2 Carefully cut away the cores from each pear half. Place one pear half into a large bowl. Cut remaining nine pear halves in half lengthwise, then cut each piece into three slices lengthwise, from the core end to the bottom. Place all slices into the bowl with the pear half. Drizzle pears with bourbon and sprinkle with sugar-spice mixture; toss until evenly coated.
3. 3 Melt butter in a 9-inch cast iron skillet over medium heat. Add ⅔ cup sugar and salt to the melted butter; cook and stir until well combined and bubbling, 2 to 3 minutes. Place single pear half, cut-side up, into the center of the skillet. Fan remaining pear slices around the center, with the stem ends facing the center; if possible, turn the pieces in the same direction. Add all remaining pear slices to fill in any gaps.
4. 4 Reduce heat to medium-low and cook, undisturbed, until pears are fork-tender and liquid develops a golden color, about 20 minutes.
5. 5 Meanwhile, preheat the oven to 375 degrees F (190 degrees C). Place a baking sheet on a rack in the lower third of the oven. Remove refrigerated pie pastry from the package. Follow the manufacturer's instructions for unrolling crust.
6. 6 Remove the skillet from the heat. Place pie pastry over pears and tuck edges in toward the bottom of the skillet. Place the skillet onto the baking sheet in the preheated oven and reduce the temperature to 350 degrees F (175 degrees C).
7. 7 Bake until crust is golden brown, 28 to 30 minutes; remove from the oven. Place a heat-safe plate, larger than the skillet, upside down over the crust.
8. 8 Use oven mitts to grab the plate and skillet together and quickly flip the skillet contents onto the plate; this move is tricky and requires some forearm strength and dexterity. After the flip, use a spatula to gently center the contents on the plate if needed. Add any fruit that didn't transfer from the skillet, then drizzle any remaining liquid over the top of the tarte.
9. 9 Let the tarte sit for 15 to 20 minutes, then serve warm.

By Bibi

Ingredients

• ✓ pear
• butter
• egg
• white sugar
• heavy cream
• all-purpose flour
• kirsch
• lemon zest
• vanilla extract
• cardamom
• salt
• confectioners' sugar

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Butter a 10 1/2-inch round baking dish or pie plate. Fan pear slices out in a single layer in the bottom.
3. 3 Beat eggs and sugar together using an electric mixer fitted with a paddle attachment on medium speed until light and fluffy, about 3 minutes. Mix in heavy cream, flour, kirsch, lemon zest, vanilla extract, cardamom, and salt on low speed until batter is smooth. Set batter aside to rest, about 15 minutes.
4. 4 Pour batter over the pears in the baking dish.
5. 5 Bake in the preheated oven until set and golden brown, 40 to 45 minutes. Let cool briefly, about 15 minutes. Serve warm, sprinkled with confectioners' sugar.

By Rita Spangler

Ingredients

• ✓ pear
• butter
• egg
• white sugar
• milk
• salt
• nutmeg
• vanilla extract
• almond extract
• all-purpose flour
• almond
• white sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch baking dish generously with 1 tablespoon butter.
2. 2 Whisk eggs, 1/3 cup sugar, milk, salt, nutmeg, vanilla extract, almond extract, and flour together in a bowl.
3. 3 Reserve 12 to 14 pear slices for topping; add remaining pear slices to the prepared baking dish. Pour egg custard mixture over pears in the baking dish and top with almonds. Shake and tap the dish gently on the countertop to let mixture settle. Lay reserved pear slices flat on top. Melt remaining butter and brush over pears. Sprinkle with 1/2 tablespoon sugar.
4. 4 Bake in the preheated oven until top is golden, fruit is soft, and custard is set, about 45 minutes. Remove from the oven and let cool to room temperature before serving, or serve chilled.

By John Mitzewich

Ingredients

• ✓ pear
• vanilla extract
• almond extract
• cornstarch
• all-purpose flour
• egg white
• egg
• almond
• butter
• white sugar
• egg yolk
• butter
• butter
• salt
• confectioners sugar
• all-purpose flour
• cardamom
• cinnamon stick
• vanilla bean
• honey
• sugar
• water

Instructions

1. 1 To poach the pears: Combine water, 1 cup white sugar, honey, vanilla bean, cinnamon stick, and cardamom in a large saucepan. Bring to a simmer over medium heat. Add pears; reduce heat and simmer until pears are translucent or easily pierced with a knife, about 10 minutes. Remove from heat and cool to room temperature.
2. 2 To make the pastry: Combine 1 ½ cups flour, confectioners' sugar, and salt in a bowl. Cut in ½ cup plus 1 tablespoon butter until mixture is crumbly. Mix in egg yolk until dough sticks together in large clumps.
3. 3 Grease a 9-inch tart pan with a removable bottom. Press dough evenly into the pan. Freeze for 30 minutes. Reserve leftover dough for patching cracks.
4. 4 Preheat the oven to 375 degrees F (190 degrees C).
5. 5 Grease the shiny side of a piece of aluminum foil with butter; place butter-side down over the pastry. Transfer tart pan to a baking sheet.
6. 6 Bake in the preheated oven, using leftover dough to patch any cracks, until dough looks dry and light brown, about 20 minutes. Peel off aluminum foil; let pastry cool.
7. 7 Reduce oven temperature to 350 degrees F (175 degrees C).
8. 8 To make the frangipane: Combine 2/3 cup white sugar and 1/3 cup butter in a large bowl; beat with an electric mixer until light and fluffy. Mix in ground almonds. Add egg, egg yolk, 2 teaspoons flour, and cornstarch; beat until frangipane is smooth. Beat in almond extract and vanilla extract.
9. 9 Spread frangipane evenly over pastry. Drain pear halves and dry with paper towels. Cut lengthwise into even slices. Place 1 pear half on a spatula and gently fan out slices; arrange on top of frangipane. Repeat with remaining pear halves.
10. 10 Bake in the preheated oven until frangipane is firm to the touch, 40 to 45 minutes. Cool on a wire rack.

By Gin

Ingredients

• ✓ pear

Instructions

1. 1 Place pears in a large saucepan and just barely cover with water. Simmer over medium-low heat until tender, 15 to 20 minutes.
2. 2 Remove cooked pears with a slotted spoon and place in a food processor or blender; puree until smooth. Allow to cool before serving.

By Allrecipes Member

Ingredients

• ✓ pear
• pineapple juice
• white sugar

Instructions

1. 1 Place chopped pears into a large pot, and pour pineapple juice over them to prevent them from browning. Stir in sugar, and bring to a boil over medium-high heat. Stir frequently to prevent scorching. When the pears are at a full boil, reduce heat to medium, and cook until the mixture is the color and texture of honey. The longer you cook it, the thicker it gets. Cooking time is usually 2 to 3 hours.
2. 2 Ladle into hot sterile jars, filling to within 1/4 inch of the top. Wipe rims with a clean damp cloth, and seal jars with lids and rings. Process in a boiling water canner for 10 minutes, or the amount of time recommended by your local extension for your area.

By VICKSEXT

Ingredients

• ✓ pear
• white sugar
• vanilla extract
• orange liqueur

Instructions

1. 1 Peel the pears. You can halve and core them, or leave them whole: just carefully core the blossom end of each pear and remove the seeds.
2. 2 Place the pears into a large saucepan. Fill with enough water to cover the pears by 1 inch. Stir in the sugar and bring to a boil. Reduce heat and simmer uncovered until the liquid has reduced into a light syrup; this may take up to 1 hour. Remove from the heat and stir in the vanilla. Cool until just warm, then stir in the liqueur and serve.

By steve

Ingredients

• ✓ pear
• white sugar
• cinnamon

Instructions

1. 1 Place pears in the bowl of a food processor; pulse until puréed.
2. 2 Transfer 3 cups puréed pears to a saucepan. Add sugar; cook, stirring occasionally, until bubbling, about 15 minutes. Stir in cinnamon; cook, stirring frequently, until thick, about 15 minutes more.
3. 3 Meanwhile, inspect one 1-pint jar for cracks and ring for rust, discarding defective ones. Immerse in simmering water until pear butter is ready, at least 5 minutes. Wash new, unused lid and ring in warm soapy water.
4. 4 Pack pear butter into the hot, sterilized jar, filling to within ¼ inch of top. Run a clean knife or thin spatula around inside of jar to remove any air bubbles. Wipe rim with a moist paper towel to remove any residue. Top with lid and screw ring on tightly. Store in the refrigerator.

By jennapdx25

Ingredients

• ✓ pear
• cream cheese
• sour cream
• powdered sugar
• cinnamon

Instructions

1. 1 Slice pears in half and remove seeds with a melon baller. Cut into 1/8-inch slices (if pears are firm) or 1/4-inch slices (if pears are softer).
2. 2 Combine cream cheese, sour cream, powdered sugar, and cinnamon in a stand mixer; beat until smooth and creamy. Serve alongside pear slices.

By dawn

Ingredients

• ✓ pear
• cranberry sauce
• apple pie filling

Instructions

1. 1 In a medium bowl, stir together the cranberry sauce, apple pie filling and pears. Chill until serving.

By TIFFSMITH

Ingredients

• ✓ pear
• spinach
• lemon
• almondmilk

Instructions

1. 1 Place all ingredients into blender and blend on high until smooth.

By Almond Breeze

Ingredients

• ✓ pear
• water
• lemon juice
• ground cinnamon

Instructions

1. 1 Combine pears and water in a pot; bring to a boil. Reduce heat and simmer until pears begin to break down, about 25 minutes. Stir lemon juice and cinnamon into pears.
2. 2 Use an immersion blender to blend pears until smooth or to desired consistency.

By Steve Zazulyk

Ingredients

• ✓ pear
• water
• white sugar
• semisweet chocolate

Instructions

1. 1 In a saucepan over medium heat, stir together the water and sugar. Bring to a boil. Add the pears, and cook for about 5 minutes. Remove pears and set them on a plate.
2. 2 In a metal bowl over simmering water, or in the microwave, melt chocolate, stirring frequently until smooth. Remove from heat. Spoon chocolate over pears to coat. Remove pears to a clean plate, and chill until serving. Serve cold.

By Mariana Helena e Margarida

Ingredients

• ✓ pear
• carrot
• water
• white sugar
• cinnamon

Instructions

1. 1 Stir carrots, pears, water, sugar, and cinnamon together in a saucepan over medium heat. Cover the saucepan with a lid and cook until carrots are soft, 15 to 20 minutes. Cool and mash with a fork or potato masher to desired consistency.

By lucky

Ingredients

• ✓ pear
• cranberry juice
• white sugar
• cinnamon stick

Instructions

1. 1 Place cranberry juice, sugar, and cinnamon stick into a large saucepan. Bring to a simmer over medium heat, and simmer until the sugar dissolves. Meanwhile, peel the pears, leaving the stem intact.
2. 2 Place the pears into the simmering juice and cover. Cook until the pears are tender, turning occasionally, 15 to 20 minutes. Once tender, remove the saucepan from the heat, and set aside to cool to room temperature. Turn the pears a few times as they cool so the color remains even.

By Noodlefork