203 pear recipes

Juice poached pears bathe firm fresh pears in spiced grape juice with cinnamon and allspice, then drizzle with the reduced syrup. An elegant low-calorie fruit dessert.

These sweet and slightly sour pickled pears are soft and melt in your mouth. Serve it with grilled meat, sausages or hot dogs. A delicious and refreshing side dish.

Pear chutney with white raisins, sweet peppers and warm spices. Homemade fruit condiment canned in half-pint jars, ready in 60 minutes.

Oven poached pears in wine, whole ripe pears roasted upright in fruity white wine and honey with cinnamon, bay, and orange zest, then drizzled with the reduced syrup. An elegant, light, make-ahead dessert.

Cranberry, apple and pear, sour and sweet, this is a great sauce to be served with latkes, pork or even turkey.

Pears poached in red wine simmer halved pears in a cinnamon-spiked syrup of dry red wine, sugar, and lemon juice. Classic French bistro dessert, served warm or chilled.

A whole-wheat vegan pear clafouti with almond meal base, naturally sweetened with fruit juice concentrate, finished with a glossy red wine glaze. A French-inspired dessert without dairy or refined sugar.

Poaching pears in red wine is a classic way to make pears into a dessert. Pears are poached in red wine with star anise, cloves and cinnamon sticks infused, which makes the pears tender, soft and tasty. Serve the warm pear with the syrup sauce and some good quality ice cream.

Topped with delicious homemade fennel jam, creamy goat cheese and served with sweet and sour pickled pears, these delicious hot dogs will for sure make everyone want a second.

Old-fashioned Pennsylvania Dutch pickled pears: whole or sliced pears poached in spiced apple cider vinegar syrup with cloves and cinnamon. Traditional canning recipe for the holiday relish tray.

Old-fashioned pear harlequin preserves with pineapple, orange, and maraschino cherries. A colorful sweet conserve with the look of stained glass in the jar.

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.

Pears Melba with Bosc pears poached in Marsala and dry wine syrup, served over vanilla ice cream with pureed raspberry sauce. A classic French dessert with elegant simplicity.

Chinese steamed pears in a cinnamon sugar syrup, gently cooked until tender then drizzled with reduced syrup. Four ingredients, elegant, and served warm or chilled.

Ruby pears poached in Beaujolais wine with currant jelly, rosemary, vanilla bean, and whole cloves. Pressure cooked and chilled 24 hours for deep ruby color.

Pear relish cooked slow with brown sugar, raisins, onions, and vinegar until thick and jammy. A sweet-tangy condiment perfect for cheese boards, pork, or holiday gifting.