Type what you have

Ingredients

• ✓ pear
• apple juice
• bacon
• rosemary focaccia bread
• square roll
• blue cheese

Instructions

1. 1 Place the pear slices in a skillet, and pour in the apple juice. Cook over medium heat until the pears are soft, about 5 minutes. Drain pears and reserve; discard juice.
2. 2 Meanwhile, place the bacon in a skillet and cook over medium-high heat until evenly brown. Drain on paper towels. Crumble and set aside.
3. 3 Preheat the oven broiler.
4. 4 Place the focaccia bread slices on a baking sheet. Divide the pear slices evenly among the bread, and top evenly with the bacon, and then with the blue cheese.
5. 5 Broil the sandwiches in the preheated broiler until the cheese melts, about 2 minutes.

By HARLEAGHSGIRL

Ingredients

• ✓ pear
• iceberg lettuce
• feta cheese
• asian pear
• balsamic vinaigrette salad dressing

Instructions

1. 1 Place the lettuce into a salad bowl, sprinkle on the feta cheese in a layer, and top with a layer of Bosc and Asian pears. Serve with balsamic vinaigrette on the side.

By Steph

Ingredients

• ✓ pear
• sugar
• lemon juice
• apple

Instructions

1. 1 Gather the ingredients. Preheat the oven to 150 degrees F (65 degrees C). Cover a baking sheet with a layer of plastic wrap or parchment paper.
2. 2 In the container of a blender, combine the sugar, lemon juice, apple and pear. Cover and puree until smooth.
3. 3 Spread evenly on the prepared pan. Place the pan on the top rack of the oven.
4. 4 Bake for 5 to 6 hours, leaving the door to the oven partway open. Fruit is dry when the surface is no longer tacky and you can tear it like leather.
5. 5 Roll up on the parchment paper or plastic wrap and store in an airtight jar.
6. 6 Cut into strips and enjoy.

By AURORAROSE

Ingredients

• ✓ pear
• salmon
• egg
• celery
• mayonnaise
• onion powder
• curry powder

Instructions

1. 1 Mix salmon, pear, egg, celery, mayonnaise, onion powder, and curry powder together in a bowl.

By miriyummy

Ingredients

• ✓ pear
• apple
• lemon juice
• cranberry
• walnut
• granola
• brown sugar
• cinnamon
• nutmeg

Instructions

1. 1 Coat pears and apples in lemon juice.
2. 2 Mix dried cranberries, walnuts, granola, brown sugar, cinnamon, and nutmeg together in a large bowl. Toss pears and apples into the mixture.

By Amanda W

Ingredients

• ✓ pear
• yogurt
• brown sugar
• apple
• celery
• raisin
• cranberry
• walnut
• cinnamon
• nutmeg

Instructions

1. 1 Mix yogurt and brown sugar together in a bowl to make dressing.
2. 2 Combine pear, apple, celery, raisins, cranberries, and walnuts in a bowl. Add dressing and toss well to combine. Sprinkle cinnamon and nutmeg on top.
3. 3 Chill salad before serving, at least 30 minutes.

By ALLIDAWN

Ingredients

• ✓ pear
• black walnut
• spinach leaf
• romaine lettuce
• balsamic vinaigrette
• strawberry
• feta
• balsamic vinaigrette

Instructions

1. 1 Place the walnuts in a small skillet over medium-high heat; toast the nuts while stirring constantly for 4 to 5 minutes; set aside to cool completely.
2. 2 Toss together the spinach and romaine lettuce in a large mixing bowl, and toss with 1/2 cup of balsamic vinaigrette. Arrange the strawberries, pears, feta cheese, and walnuts over the top of the salad. Dress the salad with another 3 tablespoons vinaigrette to serve.

By Allie

Ingredients

• ✓ pear
• port wine
• shallot
• garlic
• mustard
• balsamic vinegar
• salad green
• gorgonzola cheese
• walnut

Instructions

1. 1 Preheat the oven's broiler. Arrange pear slices in a single layer on a baking sheet. Broil until nicely browned, 3 to 5 minutes. Set aside to cool.
2. 2 Pour port wine into a saucepan. Bring to a boil, and cook until the wine is reduced by 1/2. Remove from the heat and cool. Pour cooled wine into a blender or food processor, and add the shallots, garlic, mustard, and vinegar. Puree until smooth.
3. 3 Divide salad greens evenly between four serving plates. Arrange some of the broiled pear slices over each pile of greens. Sprinkle with Gorgonzola cheese. Drizzle dressing over each plate, then sprinkle with walnuts.

By KATHY A

Ingredients

• ✓ pear
• sugar
• cinnamon
• cashew
• raspberry
• red wine vinegar
• olive oil
• romaine heart
• baby spinach
• cherry
• feta cheese

Instructions

1. 1 Line a baking sheet with aluminum foil. Place the sugar and cinnamon into a saucepan. Melt the sugar over medium heat without stirring. Add the cashews, and stir until well coated, then spread out onto the prepared baking sheet to cool to room temperature.
2. 2 Puree the raspberries, vinegar, and olive oil until smooth; set aside. Toss together the romaine, spinach, pears, cherries, and feta cheese in a large bowl. Toss with half of the raspberry dressing, and sprinkle with candied cashews. Serve with remaining dressing on the side.

By Gloria Dempsey

Ingredients

• ✓ pear
• butter
• bread
• brie cheese
• thyme
• black pepper
• salt

Instructions

1. 1 Generously butter one side of each slice of bread.
2. 2 Heat a skillet over medium heat.
3. 3 Place bread slices butter-side down into hot skillet. Arrange Brie cheese slices on top of each piece of bread. Sprinkle thyme and cracked black pepper over the top.
4. 4 Spread pear slices in a single layer over the Brie cheese on one slice of bread and top with a pinch of salt.
5. 5 Flip the slice of bread without pears onto the slice of bread with the pear slices. Continue cooking sandwich until cheese and pear are heated through and cheese is melted, 2 to 3 minutes per side. Transfer to a plate and cut into halves.

By John Mitzewich

Ingredients

• ✓ pear
• green leaf lettuce
• pomegranate seed
• vegetable oil
• pomegranate juice
• lemon juice
• mustard
• honey
• black pepper

Instructions

1. 1 Divide lettuce, pear slices, and pomegranate seeds between two bowls and mix gently.
2. 2 Combine vegetable oil, pomegranate juice, lemon juice, mustard, honey, and pepper in a saucepan. Bring to a boil over high heat, then reduce the heat and simmer, stirring frequently, until dressing thickens slightly, about 2 minutes. Pour warm dressing over salads and serve.

By JPMJ

Ingredients

• ✓ pear
• all-purpose flour
• whole wheat flour
• flax seed
• baking soda
• baking powder
• salt
• banana
• sugar
• brown sugar
• margarine
• egg
• vanilla extract
• vanilla yogurt

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Line a muffin tin with paper liners.
2. 2 Sift all-purpose flour, whole wheat flour, ground flax seeds, baking soda, baking powder, and salt together in a large bowl.
3. 3 Combine bananas, white sugar, brown sugar, and margarine in a separate bowl; beat with an electric mixer until creamy and fluffy. Beat in eggs one at a time. Stir in vanilla extract. Beat in vanilla yogurt gradually. Beat in flour mixture until well blended. Fold pear into the batter.
4. 4 Fill muffin cups 1/3 of the way with batter.
5. 5 Bake in the preheated oven until tops are browned and a toothpick inserted into the center comes out clean, 15 to 20 minutes. Transfer to a cooling rack to cool.

By Danielle

Ingredients

• ✓ pear
• prune
• apricot
• apple
• raisin
• dried cherry
• cranberry
• sunflower seed
• peanut
• walnut
• almond

Instructions

1. 1 Gather the ingredients.
2. 2 Mix all. Makes 4 cups.

By USA WEEKEND columnist Jean Carper

Ingredients

• ✓ pear
• red grape
• mixed salad greens
• black pepper
• salt
• olive oil
• honey
• dijon mustard
• white wine vinegar
• cayenne pepper
• kosher salt
• brown sugar
• curry powder
• rosemary
• butter
• bacon
• cashew

Instructions

1. 1 In a large, dry skillet over medium-high heat, toast cashews until golden brown, about 5 minutes. Remove cashews to a dish to cool slightly.
2. 2 Return skillet to medium-high heat, cook bacon strips until crisp on both sides, about 7 minutes. Remove bacon with a slotted spoon, and soak up grease with a paper towel. Coarsely chop bacon, and set aside.
3. 3 In a medium bowl, stir together butter, rosemary, curry powder, brown sugar, salt, cayenne pepper, and toasted cashews. Set aside.
4. 4 In a small bowl, stir together white wine vinegar, mustard, and honey. Slowly whisk in olive oil, and sprinkle with salt and pepper to taste.
5. 5 In a large salad bowl, toss dressing with greens, pear slices, grapes, and bacon, and sprinkle with nut mixture.

By CHRISTYG

Ingredients

• ✓ pear
• ketchup
• white vinegar
• white sugar
• salt
• canola oil
• romaine lettuce
• blue cheese
• walnut
• red onion

Instructions

1. 1 In a small bowl, mix ketchup, vinegar, sugar, and salt. Gradually pour in oil, stirring constantly, until well blended.
2. 2 In a large serving bowl, toss together lettuce, blue cheese, pears, walnuts, and red onion. Pour dressing over salad, and toss well to coat.

By LARAL

Ingredients

• ✓ pear
• olive oil
• onion
• honey
• thyme
• salt
• black pepper
• flour tortilla
• cooking spray
• brie cheese

Instructions

1. 1 Heat oil in a skillet over medium heat. Cook onion until soft and translucent, 10 to 15 minutes. Stir in honey, thyme, salt, and pepper; continue to cook until golden brown, about 10 minutes more. Add pears and cook until just softened, 2 to 3 minutes. Remove from heat and set aside.
2. 2 Heat a nonstick skillet over medium heat and grease with nonstick cooking spray. Place 1 tortilla in the skillet and top with 1/4 of the Brie. Add 1/4 of the onion-pear mixture and cover with a second tortilla. Weigh down quesadilla with a smaller skillet or plate and cook until lightly browned on the bottom, 2 to 3 minutes. Flip and continue cooking until browned on the other side, 2 to 3 minutes more. Transfer to a plate.
3. 3 Repeat with remaining tortillas, Brie cheese, and onion-pear mixture. Slice quesadillas into wedges, or wrap in foil to take along for a picnic.

By Katie Greco

Ingredients

• ✓ pear
• field green
• red onion
• pecan
• blue cheese
• mayonnaise
• apple cider vinegar
• maple syrup
• brown sugar
• salt
• black pepper
• walnut oil

Instructions

1. 1 Place salad greens in a large bowl. Add pear, red onion, pecans, and blue cheese; toss to combine.
2. 2 Place mayonnaise, apple cider vinegar, maple syrup, brown sugar, salt, and pepper in a blender; blend thoroughly. With the motor running, pour in walnut oil in a slow, steady stream. Blend until dressing becomes creamy, about 1 minute. Pour over salad; toss to coat evenly. Serve immediately.

By SPERL25

Ingredients

• ✓ pear
• romaine lettuce
• swiss cheese
• cashew
• apple
• cranberry
• vegetable oil
• white sugar
• lemon juice
• poppy seed
• red onion
• salt

Instructions

1. 1 Toss romaine lettuce, Swiss Cheese, cashews, apple, pear, and cranberries together in a large salad bowl.
2. 2 Whisk vegetable oil, sugar, lemon juice, poppy seeds, red onion, and salt together in a bowl until dressing is smooth. Pour dressing over salad and toss to coat.

By sibleya

Ingredients

• ✓ pear
• olive oil
• balsamic vinegar
• brown sugar
• garlic
• salt
• black pepper
• baby green
• cranberry
• pecan
• havarti cheese
• almond

Instructions

1. 1 Whisk olive oil, balsamic vinegar, brown sugar, garlic, salt, and black pepper in a medium bowl.
2. 2 Combine greens, pears, cranberries, pecans, and Havarti cheese in a large bowl. Pour balsamic vinegar dressing over salad and toss. Garnish with almonds to serve.

By ChrissyCoole

Ingredients

• ✓ pear
• orange juice
• red wine vinegar
• red onion
• sugar
• white wine
• salt
• pepper
• olive oil
• butter
• walnut
• white sugar
• water
• prosciutto
• romaine heart

Instructions

1. 1 In a medium saucepan, heat orange juice over medium-high heat, whisking often, until it is reduced by 1/4.
2. 2 Add to a blender, along with the vinegar, onion, sugar, wine, salt and pepper, and process until smooth. Then, while blending on a low speed, remove cap and slowly drizzle in the olive oil to emulsify (thicken) the dressing. Chill until ready to use.
3. 3 Melt butter in a non-stick skillet over medium heat. Saute pears and nuts in butter for 3 minutes. Add sugar and water and cook, stirring constantly, until golden brown and caramelized. Remove from heat and set aside to cool.
4. 4 In a large bowl, combine prosciutto, lettuce and the pear and walnut mixture. Add vinaigrette and toss to coat. Serve on a large Italian platter. Enjoy!

By Megs

Ingredients

• ✓ pear
• pepper
• salt
• chicken broth
• heavy cream
• chicken broth
• thyme
• chardonnay wine
• dijon mustard
• dill
• cannellini bean
• parsnip
• green onion
• button mushroom
• cauliflower
• ginger
• shallot
• garlic
• olive oil
• butter

Instructions

1. 1 Heat butter and olive oil in a large saucepan over low heat. Stir in garlic, shallots, and ginger; cook and stir until fragrant but not brown, about 5 minutes. Stir in cauliflower, mushrooms, green onions, and parsnip; cook and stir for an additional 5 minutes. Add pear, beans, dill, and mustard; stir just until heated through, about 1 minute.
2. 2 Stir in wine and thyme; increase heat to high. Bring to a boil, stirring constantly, and simmer until wine is reduced by half and is syrupy, about 5 minutes. Pour in chicken broth; return to a boil, then reduce heat to low and simmer, partly covered, until vegetables are tender, about 20 minutes. Allow soup to cool slightly.
3. 3 Fill a blender halfway with soup. Cover and hold the lid down with a potholder; pulse a few times before leaving on to blend. Pour into a pot. Repeat with remaining soup.
4. 4 Stir in cream and, if needed, thin with additional chicken broth. Season with salt and pepper; serve hot.

By simone stevin

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