This Ricotta Pear Cake have roots in Napoli but with its layers of chewy hazelnut cake and fluffy brandy-spiked pear ricotta filling, we think it's a gorgeous way to end a Thanksgiving meal.
'fall sweets' on Serious Eats
Poached pears make a great dessert on their own, but my favorite use for them is as an ingredient in baked goods. Poaching the pears before using them in quick breads, muffins, cakes, and pies gives them vibrant, spicy flavor and ensures that they won't be undercooked or dried out. Feel free to customize the spice combination that you use to your taste.
The saying may go "as American as apple pie" but I would venture that the simplicity and thrift embodied in Apple Brown Betty is much more in keeping with the pioneer spirit. It takes just a few pantry basics—if you have stale bread, apples, butter and cinnamon, you're already halfway there. There's no crust to chill and roll, no crumble to mix, no biscuits to prep and possibly best of all, you can get an Apple Brown Betty on the table in an hour.
The aromatic quince has a fleeting season, just a few months in the early fall. This Apple, Pear & Quince Galette combines the perfumed fruit with apples and pears into a rustic, free form tart.