pear recipes

Fall Salad

unsalted butter

brown sugar

pecans

shallot,

Dijon mustard

balsamic vinegar

olive oil

maple syrup

salt and black pepper

head endive, separated leaves

hearts frisee, hand torn

radicchio, torn leaves

red pear, sliced

Parmesan

To make the candied pecans, set a nonstick pan over medium heat. Add the butter and sugar and once it has melted toss in the pecans and continue to toss to coat and cook evenly, about 1 minute. Transfer to a sheet tray lined with waxed paper (use 2 forks to separate pecans) while you prepare the salad.

Make the dressing by combining the chopped shallot, Dijon and balsamic vinegar in a large mixing bowl. Slowly drizzle in the olive oil while you whisk to emulsify. Add the maple syrup and season, to taste, with salt and pepper.

Assemble salad by tossing greens and pear slices in a large mixing bowl with maple-balsamic dressing. Top with shaved Parmesan and candied pecans.

I just think he forgot to use the shallot. Looks like there is one on the counter.

This is my yearly thanksgiving salad.  Love it !

What a delicious salad.  I had to skip the friseé and substitute mache - didn't miss it.  The dressing is incredible.  Highly recommended.

LOVED this salad and the combination of flavors.  My store did not have any endive in stock so I substituted a head of butter lettuce.  Also next time I make, I may try substituting gorgonzola cheese for the parm (although the shaved parm is still great).  Will DEFINITELY be making again.

This is an amazing salad! I made it twice in one week, the first time for a 25-person dinner party I was having, and (since it was such a hit) the second time for a 30-person dinner I was catering. One guest said it was the best salad she'd eaten in her entire life. Yum!

First off, I've yet to try this recipe. I was about discard the recipe after reading the reviews about the show/recipe mistakes. However, if you crunch some numbers you'll find that the amounts used on the show are the same as the recipe if multiplied by 6. Example, 1/4 C = 12 tsp. So 1/4 C divided by 6 gives you 2 tsp. Just wanted to save anyone from not trying this recipe.

Ok peeps! I make A LOOOTTAAA salads!! A. lot!  And I'm a salad snob to boot.   This salad JUST hit the top of my fav. list!  The dressing is THEE. BOMB. !!!!  Thx Tyler for a FABULOUS salad recipe that I will make again and again!  Added apple, feta cheese, bacon , and cranberries! 

Love this. Used spring mix plus the endive and used a tablespoon of a mustard, maple syrup, and balsamic. 

https://www.foodnetwork.com/videos/sweet-and-spicy-fall-salad-0226616

Tyler's sweet and spicy dressing tops his mixed green and pear fall salad.

Sweet and Spicy Fall Salad

Try this roasted sweet potato, pear, and onion dish for a sweet and savory side. Serve it at Thanksgiving, Christmas, or your well-rounded weeknight dinner.

Roasted Sweet Potato, Pear, And Onion

Bartlett pears,

red onions,

potatoes

thyme,

Kosher salt

Pepper

Roasted Sweet Potato, Pear, and Onion

Kao Neuw Kati: Sweet Sticky Rice Dessert

long-grain Thai jasmine sticky rice, cooked, method follows

sugar

palm sugar or light brown sugar

coconut milk

sea salt

coconut cream

Sliced, mango, pears, peaches and kiwis

Sticky Rice: Line a steamer basket insert of a pot with fresh corn husks or soaked dried corn husks (used as Mexican tamale wrappers). Spray the corn husks with vegetable oil spray to prevent sticking. Spread the soaked rice evenly over the husks.

Fill the pot with water to come to just under the steamer basket insert. Put the steamer basket insert into the pot, cover, and bring to a boil over medium-high heat. Steam the rice for at least 20 minutes, or longer. Transfer the rice to a serving bowl when ready to serve. Cover the rice with some corn husks to keep it moist and warm.

Reheating Sticky Rice: Divide the leftover cooked rice into small serving portions, wrap in plastic, and refrigerate. The rice will keep well for 2 to 3 days. The easiest and best way to reheat the sticky rice is by microwave. Warm the wrapped sticky rice in the plastic it was store in on high power for1 to 2 minutes, or until hot. To reheat by steaming, unwrap the sticky rice and follow the above method for cooking sticky rice.

After you've prepared the rice, make the sauce syrup: Combine the sugar, palm sugar, pandanus leaves, if using, and the coconut milk in a 2-quart saucepan. Heat over medium-low heat, stirring occasionally, until the sugar is dissolved. Without increasing the heat, allow the coconut cream to come to a gentle boil, and boil and thicken for 5 to 6 minutes. Remove the saucepan from the heat. Cover to keep warm. Leave the pandanus leaves in the syrup until you are ready to make the syrup for topping, or, if you are using extract, add it now.

To make the topping syrup, if you are using pandanus leaves, pull them out of the sauce syrup and place them in a 2-quart saucepan. Add the sugar, salt, and coconut cream. Heat over low to medium-low heat until the sugar and salt dissolve; do not let the coconut cream boil, or it will curdle. Let the syrup simmer slowly until it thickens, 7 to 10 minutes. Remove the saucepan from the heat. Leave the panadus leaves in the syrup until ready to be used. Or, if you are using extract instead, add it now and stir well. Pour the mixture into a medium bowl and set aside.

To make sticky rice dessert, put the hot rice in a large mixing bowl. Pour the warm sauce syrup over the rice, mixing well with a wooden spoon. The mixture will be soupy. Cover tightly with clear plastic wrap and let the rice absorb the syrup for about 10 minutes, then stir the rice mixture again with the wooden spoon. Cover tightly with plastic wrap again and let it rest for another 10 minutes.

To shape the rice for serving, dip your hands in a bowl of cool water and shake off excess droplets. Scoop a handful of rice at a time from the bowl and mold it into an oval shape. Or shape the rice by using a rubber spatula to scoop up a mound of rice onto a large oval wooden spoon, shape it with the spoon, and transfer the mound to a serving platter. The rice may stick to the spatula, so dip it in cold water and shake off excess droplets before scooping more rice.

Put the rice on a serving platter or individual plates. Spoon the thickened coconut syrup topping over the rice. Garnish with sliced fruits, such as, mango, pears, peaches or kiwi.

<span>Do not use palm sugar. This recipe does not need it. The multitude of other recipes out there simply use plain granulated sugar, some add a portion of brown sugar. Palm plantations are being planted in place of existing rainforest because demand for Palm products (oil, sugar, etc.) is so high. They actually burn acre upon acre of rainforest to do this. (Look up ariel views of Indonesia where they're replacing life-sustaining rainforest with palm plantations.) Also, buying corn husks to make this is a little over the top; another, simpler recipe calls for a sieve to steam and dish towel to cover. </span><br />

Pear Clafouti

unsalted butter,

eggs,

all-purpose flour

heavy cream

vanilla extract

lemon zest (2 lemons)

salt

pear brandy (recommended: Poire William)

Bartlett pears

Confectioners' sugar

Creme fraiche

Butter a 10 x 3 x 1 1/2-inch round baking dish and sprinkle the bottom and sides with 1 tablespoon of the granulated sugar. 

Beat the eggs and the 1/3 cup of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 3 minutes. On low speed, mix in the flour, cream, vanilla extract, lemon zest, salt, and pear brandy. Set aside for 10 minutes. 

Meanwhile, peel, quarter, core, and slice the pears. Arrange the slices in a single layer, slightly fanned out, in the baking dish. Pour the batter over the pears and bake until the top is golden brown and the custard is firm, 35 to 40 minutes. Serve warm or at room temperature, sprinkled with confectioners' sugar, and creme fraiche.

Absolutely delicious. Used pears from my tree. also did not have pear brandy so substituted with St. Germain. Getting ready to make it again. Thank you for the lovely recipe!

This is a delightful surprise ad not very high in calories, but rich nonetheless!!  I was missing the pear brandy, and since we are on lockdown, I substituted Rum Chata which gave just a hint of spices that made it mysterious. Will definitely make this again. Thank you Ina!!! 

The alcohol (I added calvados) and lemon zest add a depth of flavor that makes this a standout clafouti recipe.

what an easy dessert! Even though had no mixer this turned out wonderful.<div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div>1</div><div><br /><div>! </div></div>

Absolutely delicious.  Did not have pear brandy so I put 1 tbs or bourbon and 1 of orange liqueur.

I have made this several times. It always turn out beautifully. What a perfect light finish to a big meal; or just stand-alone treat.

Very good indeed. Easy to make and delicious. I add a touch of almond extract as well. It's the perfect dessert for a dinner party.

I have made several different clafoutis and the have all been too cake like with too much flour.  This is nice and custardy.  Make sure  to rest the batter and be sure your pears are ripe or it makes it very tough to cut.

These healthier pear oatmeal muffins are an easy make-ahead breakfast or snack. Packed with juicy pears, warm spices and whole grain oats, this muffin recipe is perfect for meal prep!

Pear Cardamom Oatmeal Muffins

old fashioned oats

milk

white whole wheat flour

baking powder

baking soda

cardamom

egg (beaten)

olive oil ((or any neutral-tasting oil))

pears ((about 1½ medium pears))

tbsp butter

Preheat oven to 400°F. Lightly spray or grease a muffin tin with oil. Set aside.In a large bowl, combine oats and milk. Let sit 15 minutes.

In a second mixing bowl, whisk flour, baking soda, baking powder, salt, and cardamom.

Stir the oil, egg, brown sugar and vanilla into the soaked oat mixture. Add dry ingredients. Stir just until combined. Do not overmix. Gently fold pears into the batter.

Spoon the batter evenly into the prepared muffin tin. (If using the crunchy topping: Stir the butter and sugar until the brown sugar dissolves. Top the muffin batter evenly with the mixture as shown in the photo.)

Bake 12 minutes. Remove from the oven. Let the muffins cool in the pan 5 minutes. Transfer to a cooling rack. Enjoy these muffins warm or freeze for later.

So simple to make, but even easier to enjoy.

Pear Sour Cream Sheet Cake

(1 stick) butter, softened

(29 oz) can pear halves, drained

sour cream

Preheat oven to 350°F and grease a 9x13-inch baking dish with butter or nonstick spray.

In a large bowl, cream together butter and sugar with an electric mixer until fluffy. Add eggs and vanilla and mix to combine.

In a separate bowl, whisk together flour, baking powder, and salt. Add to butter mixture alternately with milk, beating well after each addition.

Spread batter into prepared baking dish. Cut pear halves into slices and arrange in a row on top of batter.

Stir together sour cream, brown sugar, and vanilla extract for topping and spread over pears.

Bake until a toothpick inserted into the center comes out clean, 30-35 minutes. Enjoy!

This Pear Crisp is an easy dessert recipe that&#x27;s perfect for fall!

Easy Pear Crisp

6-7 medium pears, peeled and sliced (about 6 cups total)*

cinnamon

nutmeg

(½ cup) salted butter, softened

oats

finely-chopped pecans

Optional, cream

Preheat oven to 350 degrees F. Spray an 8-inch square baking dish with cooking spray.

Place peeled, sliced pears in a large bowl. Add vanilla, cinnamon, nutmeg, and ¼ teaspoon salt; toss to coat.

Transfer pears to the prepared baking dish.

In a separate bowl, use a fork (or your fingers) to mix together butter, flour, oats, white sugar, brown sugar, pecans, and salt until completely combined. The mixture will be lumpy, which is fine.

Spread topping evenly over the pears.

Sprinkle with more cinnamon, if desired.

Bake for 45 minutes, or until the top becomes golden brown and crispy and the pears are soft. Remove from the oven and let cool for 5-10 minutes.

Serve warm or at room temperature. Top with vanilla ice cream and caramel sauce!

This flavorful Pear Salad&nbsp;will easily become a favorite fall recipe! It's layered with tender spring greens, sweet juicy pears, crunchy candied walnuts, salty rich parmesan and a tangy balsamic vinaigrette. A highlight of any meal!

Autumn Pear Salad

extra virgin olive oil

Tbsp balsamic vinegar

Tbsp honey

tsp dijon mustard

Tbsp finely diced shallot

Salt and black pepper

walnuts

Tbsp salted butter

Tbsp packed light-brown sugar

oz Spring Salad & Spinach blend

oz parmesan cheese, (shaved)

Pears, (sliced thin (Bartlett or Anjou are great))

cranberries

To a blender add olive oil, balsamic vinegar, honey, dijon mustard, diced shallot and season with salt and pepper to taste (I used a 1/4 +1/8 tsp salt and 1/4 tsp pepper).&nbsp;

Blend mixture until well emulsified, about 20 seconds. Store in refrigerator in an airtight container until ready to serve.

In a medium skillet melt butter along with brown sugar over medium heat. Once mixture has melted add walnuts and cook, stirring constantly until caramelized, about 2 minutes. Transfer to a plate in a single layer to cool.

Layer lettuce and pears in a large bowl and toss with dressing, then top with parmesan, dried cranberries and candied walnuts and serve (alternately just layer all the salad ingredients then drizzle with dressing. Note: top this salad with dressing just before serving as it will wilt the lettuces after a while).

Stew in-season apples and pears for a simple yet sophisticated winter fruit dessert.

Apple, pear and honey compote

packham pears, peeled, quartered, cored

granny smith apples, peeled, cored, quartered

honey

lemon juice

It doesn't get much better than slow-roasted pork belly and pears. Adding the pickle means you get freshness to cut through the rich.

Pork belly with caramelised pears and pickled kohlrabi

(110 grams) sea salt

coriander seeds

fennel seeds

orange

black peppercorns

pork belly

carrot, chopped

onion, chopped

celery stalk, chopped

chicken stock

white vinegar

caster sugar

kohlrabi* (see Note)

(375 milliliters) amber or pale ale

malt vinegar

(70 grams) seeded mustard

Corella pears, quartered

tbs caster sugar

parsley leaves

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977443724001&=domain=del

5348771529001-5977443724001

Feed the whole family with a mouth-watering rack of pork with pear and celeriac mash.

Rack of pork with pear and celeriac mash

sage leaves

pork

syrup,

beurre bosc or William pears, quartered

desiree potatoes, peeled,

beurre bosc pears, peeled, cored, cut into 3cm cubes

This is an excellent dessert that is sure to impress your friends or family. The pears hold up really well in the slow cooker, and by poaching them with cider, the complementary spices, like cinnamon and nutmeg, are infused into each pear. Not only do the pears taste amazing, but they look as good as they taste.

Cider Poached Pears

apple cider

orange juice

orange zest

cloves

vanilla bean, split lengthwise

Bosc pears, peeled,

Combine the cider, sugar, orange juice, orange zest, cloves, cinnamon stick and vanilla bean in a saucepan over medium-high heat. Bring to a simmer and cook just until the sugar dissolves, 2 minutes. Transfer the mixture to the slow cooker. Add the pears, and then cover with a lid and cook on low2 hours, turning the pears halfway through.

Remove the pears using a slotted spoon and transfer to serving plates or a shallow dish. Carefully strain the poaching liquid back into the saucepan and reduce the liquid by half until thickened and syrupy. Pour the reduced sauce over the pears and chill in the refrigerator an additional 2 hours or up to 2 days.

Poached Pears

pears

Quick Chocolate Sauce, recipe follows

semi-sweet chocolate chips

In a medium saucepan, bring 4 cups water, sugar, cinnamon stick, orange peel, and orange juice to a boil.

Peel the pears, leaving the stem intact. Core the pears from the bottom using a corer or vegetable peeler.

Add the pears to the simple syrup, and reduce the heat to a simmer. Cook until the pears are tender, but not mushy, about 15 minutes. Chill the pears in the syrup.

Place the pear standing up on a dessert plate and drizzle with the chocolate sauce.

Place the chocolate chips in a small bowl. Heat the heavy cream to hot, but not boiling in the microwave, about 15 to 20 seconds. Pour over the chocolate chips and let sit undisturbed for 5 minutes. Mix until smooth and serve.

Creamy blue cheese, ripe pears and walnuts make a winning combination in this elegant salad

Top 40 pear recipes recipes from across the web

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The most viewed pear recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine