Type what you have

Ingredients

• ✓ pear
• brown sugar
• lemon juice
• pear juice
• cinnamon
• vegetable oil
• pork chop

Instructions

1. 1 In a medium saucepan, mix the pears, brown sugar, lemon juice, pear juice, and cinnamon. Bring to boil. Cook 30 minutes, stirring occasionally, until thickened.
2. 2 Transfer the sauce mixture to a blender, and blend until smooth. Return to saucepan, cover, and simmer 15 minutes over low heat. Remove from heat, and allow to cool.
3. 3 Heat the oil in a skillet over medium heat, and cook the pork chops 8 minutes, turning once, until done. Drizzle with the pear sauce to serve.

By CHERYLNOLL

Ingredients

• ✓ pear
• cream cheese
• french baguette
• blue cheese
• walnut
• mint
• black pepper
• honey

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate. Slice pears into half-moons.
2. 2 Cook pears on the preheated grill until nicely browned, about 5 minutes per side. Set aside.
3. 3 Cut blue cheese slices into 8 equal pieces.
4. 4 Spread cream cheese over bread slices. Top with grilled pear slices and blue cheese. Sprinkle with walnuts, mint, and pepper. Drizzle with honey.

By babyshowerideas4u

Ingredients

• ✓ pear
• puff pastry
• butter
• brown sugar
• cinnamon
• nutmeg
• maple syrup

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Roll out puff pastry on a lightly floured surface to ¼-inch thickness; place in refrigerator.
3. 3 Melt butter in a 9-inch cast-iron skillet over medium heat; add brown sugar, cinnamon, and nutmeg. Cook and stir until sugar dissolves, about 5 minutes. Stir in maple syrup; cook and stir until begins to bubble. Remove skillet from heat.
4. 4 Place 1 pear half, cut-side up, into center of skillet. Cut remaining pear halves in half; arrange pear quarters around center pear, cut-sides up.
5. 5 Place skillet over medium-low heat; cook pears, basting with syrup mixture, until pears begin to soften, about 5 minutes. Remove skillet from heat.
6. 6 Place puff pastry over pears, tucking edges around pears in skillet.
7. 7 Bake in the preheated oven until pastry is puffed and golden, about 20 minutes. Cool for 5 minutes. Place a serving plate over skillet; carefully invert to release tart onto plate (skillet will still be hot). Serve warm.

By WestCoastMom

Ingredients

• ✓ pear
• spinach
• romaine lettuce
• fuji apple
• red grape
• rice vinegar
• caramel topping
• sesame oil
• sesame seed

Instructions

1. 1 Arrange spinach, romaine lettuce, pear, apple, and grapes on a plate.
2. 2 Mix vinegar, caramel topping, sesame oil, and sesame seeds together in a bowl. Pour dressing over salad.

By chefsazy

Ingredients

• ✓ pear
• cream cheese
• cheddar cheese
• scallion
• salt
• black pepper
• plastic wrap
• pecan

Instructions

1. 1 Stir cream cheese, Cheddar, pear, scallion white, salt, and pepper together in a medium bowl.
2. 2 Coat a large piece of plastic wrap with cooking spray. Scoop the cheese mixture onto it. Using the plastic wrap to help you, form the cheese mixture into a ball, then completely wrap in plastic. Refrigerate for at least 1 hour and up to 2 days.
3. 3 Just before serving, combine pecans and the reserved scallion greens in a shallow dish. Roll the cheese ball in the mixture, pressing to adhere.

By Reynolds KitchensR

Ingredients

• ✓ pear
• brussels sprout
• olive oil
• onion
• garlic powder
• salt
• bacon
• balsamic vinegar

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a baking pan.
2. 2 Combine Brussels sprouts and pears in a bowl with 2 tablespoons olive oil, diced onion, garlic powder, and salt. Spread into the prepared pan.
3. 3 Bake in the preheated oven until browned and tender, 25 to 30 minutes, tossing after 15 minutes to brown evenly.
4. 4 While baking, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
5. 5 Drain bacon grease form the skillet and discard; add remaining olive oil and balsamic vinegar to the skillet. Cook over low heat, stirring constantly, until mixture reduces slightly, 3 to 4 minutes. Pour over roasted mixture and serve.

By Cherrice

Ingredients

• ✓ pear
• penne pasta
• butter
• parmesan cheese
• gorgonzola cheese
• heavy cream
• walnut
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a rolling boil. Cook penne in the boiling water, stirring occasionally, until tender yet firm to the bite, about 11 minutes; drain.
2. 2 Return drained pasta to the pot; stir butter, Parmesan cheese, and Gorgonzola cheese into pasta and place over medium heat; cook until the cheese is completely melted. Pour cream into pasta mixture; stir. Remove from heat and fold in pear. Top with walnuts. Season with pepper and serve.

By nellegirl

Ingredients

• ✓ pear
• mustard
• balsamic vinegar
• olive oil
• apple
• cranberry
• mixed baby greens
• blue cheese
• walnut

Instructions

1. 1 Whisk the mustard and vinegar together in a small bowl. Drizzle in the olive oil while whisking to create a dressing; set aside.
2. 2 Place the apple, pear, cranberries, baby greens, blue cheese, and walnuts into a large salad bowl. Toss gently to mix, then pour on the dressing, and toss to coat.

By Lisawas

Ingredients

• ✓ pear
• romaine lettuce
• fig
• pecan
• gruyere cheese
• red onion
• olive oil
• balsamic vinegar
• salt
• black pepper

Instructions

1. 1 Combine romaine lettuce, figs, pear, pecans, Gruyere cheese, and onion in a large bowl. Drizzle evenly with olive oil and vinegar. Season with salt and pepper. Toss lightly and serve.

By curvy chef 2013

Ingredients

• ✓ pear
• pastry
• sugar
• all-purpose flour
• cinnamon
• nutmeg
• apple
• peach
• plum
• ginger root
• lemon juice

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Line a 9-inch pie plate with pastry.
2. 2 Whisk sugar, flour, cinnamon, and nutmeg together in a small bowl; sprinkle 1/4 cup of sugar mixture over pastry in pie plate.
3. 3 Stir apples, peaches, pears, plums, and ginger together in a bowl; sprinkle with lemon juice and stir to distribute. Place fruit mixture in pie plate; sprinkle with remaining sugar mixture. Cover with pastry, pinch to seal top and bottom crusts together, and cut a few slits in top pastry with a sharp knife. Alternatively, cover with a lattice crust.
4. 4 Bake in the preheated oven for 15 minutes; reduce temperature to 350 degrees F (180 degrees C) and continue baking until crust is golden and filling has thickened, about 35 minutes. Cool completely before serving.

By Jody

Ingredients

• ✓ pear
• butternut squash
• onion
• tomato
• carrot
• olive oil
• black pepper
• nutmeg
• chicken stock
• salt

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Place butternut squash, onions, pears, tomatoes, and carrot in a large roasting pan. Drizzle olive oil on top. Season with pepper and nutmeg.
3. 3 Roast in the preheated oven until squash is easily pierced with a knife, 1 to 2 hours. Cool until squash is easily handled, about 10 minutes.
4. 4 Scoop flesh out of the squash with a spoon; place in a pot. Discard peel. Transfer roasted onions, pears, tomatoes, and carrot to the pot. Add 1 cup chicken stock. Puree mixture with an immersion blender until smooth.
5. 5 Stir remaining 1 1/2 cups chicken stock into the pot. Heat soup until warmed through, about 10 minutes. Season with salt.

By rxspo

Ingredients

• ✓ pear
• butter
• olive oil
• onion
• celery
• scallion
• garlic
• bread stuffing mix
• parsley
• chicken broth

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.
2. 2 Heat olive oil in a skillet over medium heat. Add onion, celery, scallions, pear, and garlic; cook and stir until vegetables are tender, about 10 minutes.
3. 3 Place stuffing mix into a large mixing bowl. Stir in cooked vegetables and parsley. Add chicken broth, 1 cup a time, and stir until broth has been absorbed by the stuffing mix and stuffing is desired consistency.
4. 4 Spoon stuffing into the prepared pan.
5. 5 Bake in the preheated oven until golden brown on top, about 30 minutes.
6. 6 Serve and enjoy!

By Tori Raye

Ingredients

• ✓ pear
• balsamic vinegar
• cherry preserves
• olive oil
• salt
• black pepper
• mixed salad greens
• cherry
• pecan
• red onion
• gorgonzola cheese

Instructions

1. 1 Combine balsamic vinegar and cherry preserves for vinaigrette in a small bowl. Gradually whisk in olive oil until emulsified. Season with salt and pepper.
2. 2 Toss mixed greens, pears, cherries, pecans, red onion, and vinaigrette in a large salad bowl.
3. 3 Evenly distribute salad among four individual salad bowls and top with Gorgonzola cheese.

By Mommy Epstein

Ingredients

• ✓ pear
• white wine vinegar
• honey
• lemon juice
• olive oil
• thyme
• sea salt
• black pepper
• arugula
• hazelnut
• thyme

Instructions

1. 1 Combine vinegar and honey in a glass jar; whisk to combine. Add lemon juice, oil, thyme, sea salt, and pepper; cover and shake until emulsified.
2. 2 Reserve 1/2 of a pear. Slice remaining pears thinly with a sharp knife or mandolin.
3. 3 Place arugula in a mixing bowl. Add sliced pears. Pour dressing over top, add 1/2 of the hazelnuts, and season with more salt and pepper. Toss gently until well coated. Taste and adjust seasonings according to taste.
4. 4 Slice reserved pear half thinly and arrange it in a fan pattern on the salad platter you are using. Arrange the salad on top. Garnish with remaining hazelnuts and thyme leaves. Serve immediately.

By Anastasia

Ingredients

• ✓ pear
• olive oil
• chicken breast
• sweet potato
• irish whiskey
• sage
• water
• spinach
• hazelnut
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a skillet over medium heat; cook and stir chicken in the hot oil until browned, 3 to 5 minutes. Remove chicken with a slotted spoon and place on a plate.
2. 2 Cook and stir sweet potato in the same skillet over medium heat until slightly browned, 5 to 10 minutes; return chicken to the skillet. Add whiskey, sage, pear, and water; stir well. Partially cover skillet, lower heat to medium-low, and cook until chicken is no longer pink in the center and sweet potato is tender, about 10 minutes.
3. 3 Remove lid and sprinkle spinach over the chicken-sweet potato mixture; cook, stirring occasionally, until spinach is wilted, about 5 minutes. Stir in hazelnuts; season with salt and black pepper.

By Always Cooking Up Something

Ingredients

• ✓ pear
• savoy cabbage
• butter
• shallot
• confectioners' sugar
• horseradish
• heavy cream
• salt
• black pepper
• cayenne pepper
• nutmeg

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add cabbage and briefly blanch, about 3 minutes. Drain and rinse under cold water to stop the cooking process. Shred leaves finely.
2. 2 Melt butter in a pot over medium-low heat and cook shallots until soft and translucent, about 5 minutes. Dust with confectioners sugar. Add blanched cabbage and cook, stirring occasionally, over medium heat, for about 3 minutes. Stir in horseradish and cream and bring to a simmer. Season with salt, pepper, cayenne, and nutmeg. Add pears and cook until heated through, about 3 minutes. Serve immediately.

By Walburga

Ingredients

• ✓ pear
• apple
• brown sugar
• vanilla extract
• cornstarch
• cinnamon
• nutmeg
• clove
• salt
• egg
• water
• pie crust
• granulated sugar
• dark chocolate chip

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Stir apple, pear, brown sugar, vanilla extract, cornstarch, cinnamon, nutmeg, cloves, and salt together in a bowl. Whisk egg and water together in a small bowl.
3. 3 Roll pastry out on a lightly floured surface; cut into circles with a 3- to 4-inch round cookie cutter. Spoon a small amount of apple mixture onto center of each pastry circle; fold circles in half and press firmly to seal edges. Crimp with a fork, if desired. Place pies on prepared baking sheet.
4. 4 Cut 3 small slits in top of each hand pie with a sharp knife. Brush surface of pies with egg mixture; sprinkle with decorating sugar.
5. 5 Bake in the preheated oven until lightly golden, about 25 minutes; allow pies to cool to room temperature, about 20 minutes.
6. 6 Melt chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 2 minutes. Drizzle melted chocolate over pies.

By Chef V

Ingredients

• ✓ pear
• pizza crust
• garlic
• mustard
• rosemary
• white wine vinegar
• olive oil
• blue cheese
• salt
• pepper
• mozzarella cheese
• walnut

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Place pizza crust on a pizza pan.
3. 3 Bake in the preheated oven until just crisp, about 5 minutes.
4. 4 Meanwhile, combine garlic, Dijon mustard, rosemary, and vinegar in a food processor or blender. With the blender on, drizzle in olive oil slowly until dressing is thickened. Quickly pulse in 1/4 cup blue cheese; season with salt and pepper.
5. 5 Spread vinaigrette over pizza crust. Sprinkle remaining 1/4 cup blue cheese evenly over crust, followed by mozzarella cheese. Arrange sliced pears over cheese and sprinkle with walnuts.
6. 6 Bake in the preheated oven until cheese is melted and bubbly, 7 to 10 minutes. Let cool slightly before cutting into slices.

By MJW

Ingredients

• ✓ pear
• pumpkin
• olive oil
• bacon
• onion
• fennel
• butter
• garlic
• cinnamon
• salt
• black pepper
• chicken broth
• goat cheese

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Place pumpkin chunks on one side of a rimmed baking sheet. Place sliced pears on the other side. Drizzle with olive oil and mix around to coat.
3. 3 Roast in the preheated oven, stirring halfway through, until pumpkin is easily pierced with a fork, about 30 minutes.
4. 4 Meanwhile, fry bacon in a large pot over medium heat for 5 minutes. Add onion and fennel; cook until onion is soft and clear, about 5 minutes. Add butter and garlic; season with cinnamon, salt, and pepper. Add pumpkin and pears. Cook for 3 to 4 minutes.
5. 5 Pour in chicken broth to cover all the vegetables. Bring to a boil. Reduce heat and simmer for 20 minutes. Puree soup with an immersion blender until smooth. Serve hot, with crumbled goat cheese on top.

By Diana71

Ingredients

• ✓ pear
• water
• kosher salt
• white sugar
• pork loin chop
• olive oil
• garlic
• rosemary
• balsamic vinegar
• butter
• olive oil
• onion
• salt

Instructions

1. 1 In a large bowl, stir together the water, kosher salt, and sugar. Add pork chops to this brine, and let them soak for no more than one hour. Drain and discard the brine. Pat pork chops dry with paper towels.
2. 2 In a shallow dish, stir together the olive oil, garlic, and rosemary. Place pork chops in the dish, and turn to coat. Cover, and marinate in the refrigerator for at least 1 or 2 hours.
3. 3 Pour the balsamic vinegar into a small saucepan. Bring to a boil, and cook until reduced by 1/2, about 10 minutes. When the vinegar cools, it should be the consistency of syrup.
4. 4 Melt butter with olive oil in a large skillet over medium-high or high heat. Add the onions and pears, and quickly brown being careful to keep the wedges intact. Once the onions and pears are browned, reduce heat to low, and cook for about 7 minutes, or until tender. Stir in the reduced vinegar and salt. The recipe can be prepared up to this point several hours before grilling.
5. 5 Preheat the grill for medium-high heat.
6. 6 Warm pears on a cool section of the grill (in the skillet), while placing the pork chops over the hot part. Cook pork for about 3 minutes per side, or to desired doneness. Remove to a serving plate, cover with aluminum foil and let rest for a few minutes. Uncover, top with the pear onion sauce, and serve.

By OSORKIN

Ingredients

• ✓ pear
• brown sugar
• soy sauce
• orange juice
• brown mustard
• honey
• worcestershire sauce
• black pepper
• cumin
• pork chop
• lime
• butter
• cinnamon
• brown sugar
• green apple

Instructions

1. 1 Mix 1 cup brown sugar, soy sauce, orange juice, mustard, honey, Worcestershire sauce, pepper, and cumin together in a large bowl until sugar dissolves.
2. 2 Add chops to the bowl; turn to coat. Cover, and let stand at room temperature, 45 minutes to 1 hour.
3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove chops from marinade and shake off excess. Discard remaining marinade.
4. 4 Cook pork chops on the preheated grill until no longer pink in the center, about 8 minutes per side. Squeeze lime juice over chops as they grill. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
5. 5 Melt butter in a large skillet over high heat. Stir in cinnamon and 1 tablespoon brown sugar. Bring to a boil, stirring until sugar dissolves. Stir in apple and pear; cook until tender but not mushy, about 5 minutes. Transfer to a grilling basket.
6. 6 Grill apple and pear wedges until brown, about 5 minutes. Serve with chops.

By Gigi

Ingredients

• ✓ pear
• olive oil
• bison tenderloin roast
• salt
• thyme
• black pepper
• olive oil
• onion
• brown sugar
• balsamic vinegar
• cinnamon
• clove
• cayenne pepper
• cherry
• salt
• black pepper

Instructions

1. 1 Preheat oven to 425 degrees F. Brush the 1 tablespoon oil over bison tenderloin roast. For rub, stir together salt, thyme, and coarsely ground black pepper in a small bowl. Sprinkle mixture evenly over bison tenderloin; rub in with your fingers.
2. 2 Place bison tenderloin on a rack set in a shallow roasting pan. Insert an oven-going meat thermometer into center of the bison tenderloin. Roast, uncovered, for 1 hour 10 minutes or until meat thermometer registers 135 degrees F for medium rare. (For medium, roast for 45 to 50 minutes or until meat thermometer registers 150 degrees F.)
3. 3 Transfer bison tenderloin to a cutting board. Cover bison tenderloin with foil; let stand for 15 minutes. Temperature of the bison tenderloin after standing should be 145 degrees F to 160 degrees F.
4. 4 Slice bison tenderloin across the grain and arrange on a serving platter. Serve with Cherry-Onion Chutney.
5. 5 Cherry-Onion Chutney: Heat the 1 tablespoon oil over medium-high heat in a large skillet. Cook onions in hot oil for 8 to 10 minutes or until golden brown. Remove onions from skillet; set aside. Add brown sugar, vinegar, cinnamon, cloves and cayenne pepper to skillet. Bring to boiling; reduce heat. Add cherries. Simmer, uncovered, for 15 minutes. Add pears and cook for 5 more minutes or until pears are softened. Stir in cooked onion. Season to taste with salt and black pepper.

By The Bison Council

Ingredients

• ✓ pear
• black peppercorn
• salt
• garlic
• mustard
• chili powder
• oregano
• honey
• balsamic vinegar
• olive oil
• raisin
• walnut
• cherry tomato
• carrot
• avocado
• orange bell pepper
• onion
• red cabbage
• romaine lettuce
• kale
• collard leaf

Instructions

1. 1 Make salad: Mix collard leaves, kale, romaine, cabbage, pear, onion, orange bell pepper, avocado, carrot, tomatoes, walnuts, and raisins together in a large bowl.
2. 2 Make dressing: Combine olive oil, vinegar, honey, oregano, chili powder, Dijon mustard, garlic, salt, and black pepper in a glass jar with a lid. Cover with a lid and shake vigorously until dressing is well mixed.
3. 3 Pour dressing over salad; toss to coat.

By jgmurphy

Ingredients

• ✓ pear
• turkey bag
• turkey
• water
• bay leaf
• peppercorn
• vegetable flakes
• bell pepper
• white sugar
• sea salt
• water
• kitchen twine
• sage
• thyme
• rosemary
• yellow onion
• garlic
• lemon
• orange
• fuji apple
• pinot grigio wine
• vegetable stock
• chicken stock

Instructions

1. 1 Combine chicken stock, vegetable stock, and with wine in a large pot. Toss in apples, oranges, lemons, pear, garlic, and onion. Tie rosemary, thyme, and sage together with kitchen twine; add to the pot. Stir in 1 cup water, salt, sugar, dried peppers, vegetable flakes, peppercorns, and bay leaves. Bring to a boil; stir to dissolve salt and sugar.
2. 2 Remove brine from heat and let cool to room temperature. Store in the refrigerator.
3. 3 Combine brine with 1 gallon of heavily iced water 1 to 2 days before serving the turkey. Place thawed turkey in an extra-large turkey bag and pour in enough brine to cover completely. Refrigerate.
4. 4 Remove turkey from the brine and rinse inside and out with cold water. Discard brine and start cooking.

By Jeff Montgomery

Ingredients

• ✓ pear
• cinnamon
• honey
• orange zest
• apple cider
• orange juice
• salad dressing
• grape
• prune
• bread
• pineapple
• apple
• butter
• thyme
• basil
• lemon zest
• orange zest
• butter
• salad dressing
• pepper
• salt
• chicken
• walnut

Instructions

1. 1 Preheat an oven to 275 degrees F (135 degrees C). Spread the walnuts out onto a baking sheet and toast them for about 45 minutes, until the nuts start to brown and become fragrant. Watch the walnuts carefully, because they burn quickly. Set the walnuts aside.
2. 2 While the walnuts are roasting, rinse the chicken well with cold water, then pat dry inside and out with paper towels. Place the chicken into a small roasting pan, and sprinkle inside and outside with salt and pepper.
3. 3 Combine 2 tablespoons Italian dressing, 2 tablespoons of melted butter, 1 teaspoon orange peel, the lemon peel, thyme, and basil in a small bowl. Brush the chicken inside and out with the mixture.
4. 4 To make the stuffing, heat 2 tablespoons of butter in a skillet over medium heat. Add the apple, pear, and pineapple chunks; cook and stir about 5 minutes, until the apple and pear are tender. Mix the cooked fruit mixture with the roasted walnuts, bread, prunes, grapes, 2 tablespoons Italian dressing, orange juice, apple cider, 1 teaspoon of orange zest, honey, and cinnamon in a large bowl and stir to combine.
5. 5 Increase oven temperature to 325 degrees F (165 degrees C). Spoon the stuffing into the chicken cavity, including the area under the neck skin. Secure the skin over the neck cavity with toothpicks, and fold the wings underneath the chicken. Tie the drumsticks together.
6. 6 Roast the chicken in the preheated oven for 1 hour, and untie the drumsticks. Return the chicken to the oven and continue roasting until no longer pink at the bone and the juices run clear, about 45 minutes to 1 hour additional roasting time. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

By Care2Adopt

Ingredients

• ✓ pear
• firm green pear
• pecan
• black pepper
• blue cheese
• parmesan cheese
• cream cheese
• salt
• brown sugar
• black cherry balsamic vinegar
• cherry
• sweet onion
• olive oil
• black pepper
• heavy cream
• egg
• parmesan cheese
• blue cheese
• cream cheese
• butter
• pecan
• all-purpose flour
• black pepper
• salt
• thyme
• parmesan cheese
• butter

Instructions

1. 1 Beat 1/2 cup butter, 4 ounces Parmesan cheese, thyme, 1/2 teaspoon salt, and 1/2 teaspoon black pepper with an electric mixer in a large bowl until light and fluffy. Add the flour, and mix on low until mixture resembles large crumbles. Turn dough out and shape into a log. Wrap dough with plastic wrap, and refrigerate until chilled, about 1 hour.
2. 2 Preheat an oven to 350 degrees F (175 degrees C). Slice the prepared dough into 1/4-inch thick pieces and place on a baking sheet.
3. 3 Bake in the preheated oven until golden brown, about 22 minutes. Cool crackers on the sheets for 10 minutes before removing to cool completely on a wire rack. Reduce oven heat to 300 degrees F (150 degrees C). Line the bottom of a 10-inch springform pan with parchment paper, then butter the paper and the sides of the pan.
4. 4 Place the toasted pecans, baked crackers, and 1 tablespoon melted butter in a food processor. Pulse until crumbled. Press the crumbs into the bottom of the prepared pan. Chill in the refrigerator while preparing the filling.
5. 5 Beat three 8-ounce packages of cream cheese, 8 ounces of blue cheese, and 6 ounces of Parmesan cheese with an electric mixer in a large bowl until smooth and creamy. Add the eggs one at a time, allowing each egg to blend into the mixture before adding the next. Beat in the heavy cream and 1 teaspoon pepper with the last egg. Pour the mixture into prepared pan.
6. 6 Bake in the preheated oven for about 1 1/2 hours. The cheesecake is ready when the edges have nicely puffed and the surface of the cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken. Run the tip of a paring knife around the edges of the pan, set the pan on a wire rack, and allow the cheesecake to cool at room temperature for 1 hour before placing into the refrigerator, and cooling 4 hours to overnight.
7. 7 Heat the olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more. Add in the chopped pears, dried cherries, balsamic vinegar, brown sugar, and 1/4 teaspoon salt. Cook and stir until pears are tender. Remove the onion and fruit from the skillet using a slotted spoon. Drain the juice back into the skillet, then mash the fruit in a bowl with a fork. Simmer the juice in the skillet over medium heat until thickened, about 5 minutes. Transfer glaze to a separate bowl.
8. 8 Beat the remaining 8-ounce package of cream cheese, 4 ounces of blue cheese, 2 ounces of Parmesan cheese, and 1/2 teaspoon of black pepper with an electric mixer in a bowl until smooth. Spread the cheese mixture over the cooled cheesecake. Sprinkle with candied pecans. Serve with cherry pear compote, sliced pear, and vinegar glaze on the side.

By Baking Nana

Ingredients

• ✓ pear
• butter
• thyme
• gorgonzola cheese
• pasta dough

Instructions

1. 1 Melt butter in a large skillet over medium heat. Add pears and thyme; cook, stirring often, until pears have softened, about 10 minutes. Crumble Gorgonzola cheese over pears; cook and stir until melted, 2 to 3 minutes. Remove skillet from heat and cool filling completely.
2. 2 Cut pasta dough into 3 equal pieces. Flatten the first piece of dough on a floured work surface; roll with a rolling pin 5 or 6 times. Turn the dough 45 degrees and roll again, 5 to 6 times. Keep rolling and turning in the same direction until dough has a consistent thickness of about 1/16-inch. Repeat with remaining 2 pieces of pasta dough.
3. 3 Gently transfer 1 pasta sheet to a floured surface and cut in half to form 2 evenly sized rectangles. Drop about 1 teaspoon filling onto 1 rectangle, spacing the filling about 1-inch apart. Brush the spaces around the filling with water.
4. 4 Lay the second rectangle on top of the first. Gently squeeze out the air around the filling and press firmly with your hands to seal the edges and all dough around the filling.
5. 5 Cut square ravioli shapes using a ravioli cutter. Transfer the ravioli to a floured plate or board. Repeat with the remaining dough and filling. Let the ravioli stand for about 30 minutes.
6. 6 Bring a saucepan of lightly salted water to the boil; gently add ravioli, working in batches. Cook until ravioli float to the top, about 3 minutes. Remove using a slotted spoon and transfer to a warm bowl.

By Allrecipes Member

Ingredients

• ✓ pear
• white wine
• water
• sweet potato
• evaporated milk
• vanilla extract
• brown sugar
• butter
• cinnamon
• nutmeg

Instructions

1. 1 Place the pears, wine, and water in a small saucepan and bring to a boil over high heat. Turn heat to medium-low and simmer until pears are soft, about 5-10 minutes. Remove pears from wine and reserve.
2. 2 Place the sweet potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to potatoes to steam dry for a minute or two.
3. 3 Stir the reserved pears, evaporated milk, vanilla, brown sugar, butter, cinnamon, and nutmeg into the sweet potatoes and mash until smooth. Transfer to a serving dish and serve hot.

By Chardonnay Queen

Ingredients

• ✓ pear
• savoy cabbage
• lemon juice
• walnut
• pecorino romano cheese
• black pepper
• olive oil
• champagne vinegar

Instructions

1. 1 Slice savoy cabbage into bite-sized pieces and put into a large salad bowl.
2. 2 Sprinkle pear pieces with lemon juice and toss to coat. Add to savoy cabbage. Sprinkle with walnuts and Pecorino Romano cheese. Season with pepper and drizzle with extra-virgin olive oil and champagne vinegar. Toss salad and serve.

By Buckwheat Queen

Ingredients

• ✓ pear
• chive
• olive oil
• arugula
• prosciutto
• blue cheese
• balsamic vinegar glaze

Instructions

1. 1 Coarsely chop chives and put in a food processor. Add olive oil and purée for 1 minute. Transfer to a squeeze bottle dispenser and set aside.
2. 2 Evenly distribute arugula onto 4 medium plates. Top with prosciutto and blue cheese.
3. 3 Peel and core pears, then cut in half. Cut each half into thin slices and add to plates in a fan shape.
4. 4 Drizzle chive olive oil over each salad and decoratively add some to the sides of the plates. Repeat with balsamic glaze.

By Julie Racine