Fruit recipe collection

Poires Belle Helene, the classic French dessert of vanilla-poached pears served with vanilla ice cream and warm dark chocolate sauce. Elegant and timeless.

Pears De Cacao features pear halves filled with chocolate mint whipped cream, sandwiched back together, and drizzled with Creme de Cacao liqueur.

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.

Roasted pears in caramel cream with just 4 ingredients: firm pears, sugar, butter, and heavy cream. Baked at high heat until the sugar caramelizes, then finished with cream.

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.

Birnen, Bohnen und Speck: a traditional North German soup of whole pears, green beans, and bacon simmered in a savory broth. Served with boiled potatoes.

Pecan and chocolate bars with a buttery shortbread base, toffee brickle bits, coconut, and melted chocolate on top. Three layers of crunch, chew, and richness in every square.

Pecan butter cookies are soft brown sugar drop cookies packed with chopped pecans. Buttery, caramel-kissed, and baked in 10 minutes for 2 dozen classic Southern cookies.

Pecan cheese gelatin salad with pineapple, cottage cheese, whipped cream, marshmallows, and sour cream set in a fruity mold. A classic Southern potluck side.

Pecan crunch apple pie with chopped apples, brown sugar, and toasted pecans baked into a single-crust pie. The separated egg trick gives the filling a light, almost cake-like lift.

Pecan poppy seed muffins with golden raisins, orange zest, and a touch of nutmeg. A bakery-style breakfast muffin loaded with crunch and warm spices.

Pecan toffee bars with a buttery shortbread crust, Heath brickle bits, coconut, and melted chocolate on top. Layered dessert bars with crunch, chew, and gooey chocolate.

Pepper poached pears simmer in white wine with black peppercorns, ginger, cinnamon and a whisper of chili heat, then chill in a syrup reduced from the poaching liquid. An elegant, lightly spiced dessert.

Peppernut pear tart with fanned ripe pears on a lebkuchen-hazelnut frangipane filling in buttery shortcrust pastry, spiked with ginger wine. A stunning British-style autumn dessert.

Classic double-crust apple pie with tart apples, cinnamon, and a whisper of nutmeg. Thinly sliced fruit and a flour-sugar coating give a clean-slicing filling that holds shape after cooling.

Stovetop oatmeal with cinnamon, plump raisins and toasty walnuts, finished off the heat so the oats turn creamy and soft. A filling, high-fiber breakfast bowl ready in about 10 minutes.