183 pea ann recipes

Spiced fruit chutney with pears, apples, cranberries, and currants simmered in apple cider vinegar with ginger, cinnamon, and orange zest. A tart-sweet autumn condiment for cheese, turkey, and pork.

Homemade pear liqueur infused with ripe Bartletts, vodka, warm spices, and a touch of sugar syrup. A six-week steep yields a fragrant, autumn-perfect cordial for sipping or cocktails.

Homemade apple-pear butter with orange juice and orange zest, slow-cooked until thick and spreadable, then canned in a boiling-water bath. A classic fall preserve that keeps for months.

Pear cranberry conserve made with dried pears and fresh cranberries simmered into a thick, ruby-colored spread. Just four ingredients, no pectin needed.

Make-ahead French toast strata with cream cheese, maple syrup, and a custardy egg soak. Assemble the night before and bake for a hands-free brunch.

Pear-plum spread made with fresh pears, red plums, cinnamon, cloves, and ginger with no added sugar. A spiced fruit butter you can process for canning or store in the fridge.

Pear honey is a Southern-style fruit spread made from ground pears, apples, and orange cooked down with sugar until thick and golden. No actual honey needed.

Grune Bohnen mit Birnen: a traditional German side dish of runner beans and sliced pears tossed in butter with sugar and vinegar. Sweet, tangy, and simple.

Cactus pear breakfast shake with prickly pear puree, banana, honey, and milk blended with ice. A vibrant magenta smoothie with a sweet, melon-like tropical flavor.

Old-fashioned pear conserves with ground lemon, orange, and raisins cooked down with sugar until thick. No pectin needed for this chunky, citrus-bright preserve.

Classic Swiss cheese fondue with Gruyere, white wine, garlic, and a splash of kirsch. The traditional Alpine party dish for dipping crusty bread cubes.

Classic French onion soup gratinee: deeply caramelized onions simmered in beef broth, topped with toasted French bread and bubbling Gruyere. Pure bistro comfort.

Pear and almond pancakes with syrup-soaked Bartletts and slivered nuts pressed right into the batter, finished with warm fig-maple syrup. A weekend breakfast with real brunch-menu flair.

This Greek beef stew is packed with flavors. Enjoy it with some Greek pilaf or pita bread with a Greek chop vegetable and feta salad.

Hearty vegetable stew piles soaked pinto beans, corn noodles, carrots, broccoli, peas, corn, and green beans into a tomato-sauce broth. A vegan, freezer-friendly stew with five-vegetable depth.

Finnish summer soup (kesäkeitto): a creamy Nordic vegetable soup with new potatoes, baby carrots, peas, and green beans in a light half-and-half broth. Built to showcase the season's first harvest.