How can one humble galette be sweet and flaky, and salty and sour? By combining poached quince and fresh goat cheese, that's how. Slices of the fruit are simmered in sugar and vanilla and arranged over a tart mix of chevre and crème fraîche.
'pear' on Serious Eats
The dense, nutty flavor of this cake from Zoe Nathan's Huckleberry reminds me of the skin of a Bosc pear: tan and textured, but ultimately yielding to something sweet. And it's no coincidence that this cake boasts three pears' worth of fruit. They're used to separate a layer of oat and almond flour crumble, and a wheat germ and rye flour-flavored cake. It's just as homey and welcoming as you'd expect.
Hunks of creamy white goat cheese are scattered like clouds over warm pear slices and a whole wheat crust. Sound good? Go for it—this delicious tart is easy to make.
These soft, sweet pear muffins are spiced with cardamom.
This caramel, folded with cooked down pears, has a lush, fudgy texture. Ginger and cardamom lend their herbaceous, spicy flavors which, alongside a generous pinch of salt, make for a sophisticated sweet.
This tangy juice is an excellent cocktail substitute: kumquats give it brightness, tartness, and a touch of bitterness, ginger adds a little spice, and pear make it smooth and rich.
Pears, sweet-tart Riesling, and spicy ginger come together in a sorbet that's ripe and juicy with a clean, refreshing heat.
If you've never baked with juniper berries before, now is a perfect time to start. The berries themselves are crusted with sugar and citrus zest, combined with slices of pear macerated in lemon and orange juice. The result is a refreshingly fragrant, citrus-tinged pie.
Sweet pears partner with spicy ginger in this seasonal fruity preserve.
I created a strudel that doesn't get a traditional strudel dough wrapping, instead getting rolled in a very thin brown butter pie crust. It's considerably less intimidating than an actual strudel dough, and tastes great.
Pears, quince, and warm-spiced allspice dram combine for this tiki-inspired fall cocktail.
These mini pear and cranberry pies are sweet-tart with a buttery crumb topping.
Simple fall flavors inspire this easy brunch-friendly tart made with pears, gruyere, and puff pastry.
"Open" ravioli are simply tubes or pieces of pasta tossed with ravioli filling used as sauce. The highly unusual blend of sauce ingredients in Francine Segan's version balances fresh and cured meats with an abundance of fruit and spices—there are pears and raisins as well as cinnamon, nutmeg, sage, and parsley intertwined in the calamari-shaped pasta.
Oatmeal adds hearty texture to these simple fall pancakes served with pan-roasted pears and pecans.
Harissa provides an undercurrent of gentle heat, complemented by sauteed kale, diced Bosc pears, lemon juice and zest, and the aforementioned radishes for nice zip.
Pears are tossed with cranberries, rolled in sheets of phyllo coated with crackling sugar, and left to crisp in the oven to make this autumnal strudel.
Sometimes the best part of spending an afternoon making pie is having a slice cold for breakfast the next morning. But if you've having company over and don't want to serve pie for brunch, this simple handheld version takes a classic dessert and puts it in a brunch-friendly disguise.
Adding just a bit of rum to softly cooked pears plays off the fruit's natural flavor, without overshadowing them. Here, the mixture is folded into pancake batter, infusing every bite with a boozy, earthy sweetness.
Here we have one Pie based on another. This pear croustade has a gooey, chewy almond filling based on the French Pithivier, a gâteau of puff pastry filled with almond paste.