Type what you have

Ingredients

• ✓ bosc pear
• lemon juice
• egg
• milk
• whole wheat flour
• baking powder
• cane sugar
• brown sugar
• butter
• cornstarch
• cane sugar

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Butter a round 9x2-inch, 6-cup baking dish.
2. 2 Fill a large bowl halfway with water and add lemon juice. Peel all but 1 of the pears. Core and cut all the pears into eighths. Add pear slices to lemon water to keep them from browning.
3. 3 Combine egg and milk in a bowl and whisk until combined. Set aside.
4. 4 Whisk flour, baking powder, 2 tablespoons cane sugar, and brown sugar together in a separate bowl. Use a fork to cut cold butter into flour mixture until it resemble pebbles.
5. 5 Drain pears and put into a bowl. Sprinkle with cornstarch and 1/4 cup cane sugar; toss to coat.
6. 6 Pour egg mixture into the flour mixture; mix batter until just combined. Add pears to the prepared baking dish. Drop batter by the spoonful on top of pears.
7. 7 Bake in the preheated oven until golden brown on top, about 25 minutes. Allow to cool for 10 to 15 minutes before serving warm.

By Buckwheat Queen

Ingredients

• ✓ bosc pear
• beet
• butter
• onion
• sugar
• cranberry vinegar
• salt

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Wash beets, and place in a roasting pan. Bake for 45 minutes to 1 hour, or until tender. Set aside to cool.
2. 2 Melt butter in a large skillet over medium heat. Stir in onion, pears, sugar, and vinegar; cook, stirring frequently, for 20 minutes.
3. 3 When the beets are cool enough to handle, peel and coarsely chop.
4. 4 Puree onion mixture in a food processor with metal blade. Add salt and 1/2 of the beets; pulse 4 to 5 times. Add remaining beets, and pulse 2 to 3 times.

By JULIEFAY

Ingredients

• ✓ bosc pear
• water
• white sugar
• vanilla extract
• apricot preserves
• cornstarch
• water
• rum

Instructions

1. 1 Bring 1 ½ cups water, sugar, and vanilla extract to a boil in a saucepan over high heat. Add 3 or 4 pear halves, reduce heat to medium, and simmer gently until the pears have just turned tender, about 5 minutes. Remove cooked pears to a warm chafing dish or metal serving dish, and continue to cook the remaining pears.
2. 2 Increase heat to medium-high, and boil syrup until it has reduced to 1 cup. Stir in apricot preserves and return to a boil. Dissolve the cornstarch in 2 tablespoons of water and stir into the simmering syrup. Cook and stir until thickened and clear, about 30 seconds.
3. 3 To serve, pour hot apricot sauce over pears, and sprinkle with rum. Carefully ignite the rum tableside with the lights turned low. Let the alcohol burn out before serving.

By Anna