184 dear recipes

Fresh pear and apple pie with brown sugar, cinnamon, nutmeg, and lime juice in a double-crust pastry. A fall fruit pie that blends the soft sweetness of pears with tart, firm apples.

Lavender-pepper pears are ripe Bartlett pears sprinkled with crumbled lavender, cracked black pepper, and lemon juice. An elegant no-cook fruit dessert.

Classic Poires Belle Helene with whole pears poached in vanilla syrup, served with vanilla ice cream and warm homemade chocolate sauce. An elegant French dessert.

This sorbet, based simply on commercially canned pears, can be enhanced with the flavor of eau-de-vie de poire (pear liqueur) or, if preferred, with fresh lemon juice.

Poached pears in a raspberry-apple juice sauce with lemon zest. An elegant, light fruit dessert served warm or chilled with a jewel-toned syrup that needs no added sugar.

Homemade canned fruit cocktail with fresh peaches, pears, seedless grapes, and maraschino cherries in sugar syrup. A from-scratch preserving recipe that beats store-bought.

Jello skating pond dessert: blue jello set in a clear pie plate, topped with whipped cream snow banks, gummy bear skaters, and a wafer roll log. A winter craft dessert kids can build themselves.

Pear avocado mousse blended with dark rum, orange zest, chopped peanuts, and allspice. A no-cook, dairy-free dessert with a silky, tropical-spiced richness.

Pear and anise skillet tart with caramelized sugar, fresh pears arranged spoke-fashion, and a lemon-anise pastry crust baked on top then flipped. A tarte tatin-style dessert with warm licorice notes.

Pears poached in red Burgundy wine with cinnamon and lemon zest. An elegant French dessert with just 5 ingredients, served warm or cold in ruby-red syrup.

Fresh pear pie with sliced pears spiced with mace, baked in a single crust under a brown sugar streusel topping. Classic fall fruit pie with crumb crown.

Fresh bananas and Bartlett pears drizzled with melted vanilla ice cream as a ready-made custard sauce, topped with chopped pecans. No cooking, no custard-making. The ice cream is the sauce.

Fresh pear halves filled with Roquefort cream blended with white wine and cayenne. An elegant no-cook appetizer or cheese course ready in 15 minutes.

A light and refreshing salad is a great side dish at your Thanksgiving dinner!

Traditional German Rumtopf: a layered preserve of summer fruits, sugar, and rum that builds up over the season and matures into a boozy Christmas dessert by winter.

Honey-kissed pears: canned pear halves warmed in a cinnamon-orange syrup with brandy, raisins, and honey. A low-effort dessert that pairs with ice cream or yogurt.