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Entries tagged with 'pear'

Teeny Lamothe's Pear & Goat Cheese Tart

Serious Eats Emma Kobolakis 3 comments

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. More

Pear Cardamom Muffins

Serious Eats Carrie Vasios Mullins Post a comment

These soft, sweet pear muffins are spiced with cardamom. More

Pear Cardamom Caramel

Serious Eats Emily Teel Post a comment

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. More

Tangy Kumquat-Pear Juice

Serious Eats Maggie Hoffman Post a comment

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. More

Pear, Riesling, and Ginger Sorbet

Serious Eats Max Falkowitz 5 comments

Pears, sweet-tart Riesling, and spicy ginger come together in a sorbet that's ripe and juicy with a clean, refreshing heat. More

Four & Twenty Blackbirds' Junipear Pie

Serious Eats Emma Kobolakis 4 comments

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. More

Pear and Ginger Preserves

Serious Eats Joshua Bousel Post a comment

Sweet pears partner with spicy ginger in this seasonal fruity preserve. More

Pear and Chestnut Strudel

Serious Eats Anna Markow Post a comment

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. More

Fall Fruit Punch

Serious Eats Autumn Giles Post a comment

Pears, quince, and warm-spiced allspice dram combine for this tiki-inspired fall cocktail. More

Pear Cranberry Crumble Mini Pies

Serious Eats Lenore Estrada Post a comment

These mini pear and cranberry pies are sweet-tart with a buttery crumb topping. More

Pear and Gruyere Tart

Serious Eats Sydney Oland Post a comment

Simple fall flavors inspire this easy brunch-friendly tart made with pears, gruyere, and puff pastry. More

Meat and Pear Open Ravioli from 'Pasta Modern'

Serious Eats Kate Williams 4 comments

"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. More

Oatmeal Pancakes With Pears and Pecans

Serious Eats Sydney Oland 3 comments

Oatmeal adds hearty texture to these simple fall pancakes served with pan-roasted pears and pecans. More

Make-Ahead Harissa Couscous With Pear, Kale, and Lemon

Serious Eats Suzanne Lehrer Post a comment

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. More

Jenny McCoy's Pear-Cranberry Strudel

Serious Eats Emma Kobolakis Post a comment

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. More

Apple and Pear Hand Pies

Serious Eats Sydney Oland 1 comment

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. More

Rum and Pear Pancakes

Serious Eats Sydney Oland Post a comment

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. More

Pear Frangipane Croustade

Serious Eats Emma Kobolakis Post a comment

Here we have one Pie based on another. This pear croustade has a gooey, chewy almond filling based on the French Pithivier, a g√Ęteau of puff pastry filled with almond paste. More

Pear Sour Cream Pie

Serious Eats Sarah Baird 3 comments

This Pear Sour Cream Pie is a mouthwateringly humble dessert with a cornmeal crust that some might want to call rustic, but I'll just call classic. More

Pear Cardamom Clafoutis

Serious Eats Sydney Oland 1 comment

Clafoutis are simple batter- and fruit-based French cakes. Traditionally served after dinner as a light, seasonal dessert, they also make a quick delicious brunch that can easily satisfy a group. More

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