245 pearl recipes

Mustard fruit chutney with pear, mango, and raisins simmered in apple cider vinegar with dry mustard, ginger, and red pepper flakes. Served cold.

Baked Brie with a homemade cranberry-pear compote, honey, currants, and pumpkin pie spice. A warm, bubbly holiday appetizer served with melba rounds or sliced fruit.

This is a versatile dish, delicious warm, cold or at room temperature; with meat, poultry, pancakes, cottage cheese, or yogurt; as an appetizer, condiment, dessert or between-meal snack

No-cook ham and cream cheese appetizer balls seasoned with Worcestershire, ketchup, and lemon juice, then rolled in chopped chives. Served on toothpicks.

Fruits afire is a flambe dessert with canned pears, apricots, and bing cherries in a reduced cinnamon-apricot syrup, finished tableside with flaming rum. A dramatic, retro showstopper.

Homemade crab apple pectin made from sliced unpeeled crabapples and water. A natural liquid pectin for jam-makers working with low-pectin fruits like peach, pear, or strawberry.

Grilled mahi mahi with a spicy Asian pear salsa of plum sauce, serrano chili, cilantro, and honey. A Pacific Rim fish dinner in 40 minutes.

Homemade kimchi with napa cabbage, daikon radish, scallions, garlic, ginger, pear, and cayenne pepper. Salt-brined and fermented for 3 days in a traditional crock method.

Swedish sotsoppa (fruit soup) with tapioca pearls, prunes, golden raisins, boysenberries, orange, and cinnamon. Served warm or cold as a traditional Scandinavian dessert.

Lightly spiced pear quick bread sweetened with honey and studded with raisins. Moist, tender crumb thanks to applesauce and minimal oil.

A stunning layered gelatin salad with orange segments, cranberry-banana, and a creamy lemon-cream cheese layer with pears, molded in a fluted tube pan. Retro potluck showstopper.

Silky pear butter simmered with white wine, vanilla bean, cardamom, and whole spices, then canned for year-round enjoyment. A gorgeous homemade preserve that makes Bartlett pears shine.

Tuna sandwich topped with fresh fruit salsa made from mango, orange, pear, jalapeno, and cilantro. A bright, tropical twist on ordinary canned tuna.

Scandinavian cinnamon fruit soup with dried apricots, prunes, peaches, and pears thickened with tapioca. Served chilled as either a Nordic dessert or a sweet starter.

Phyllo fruit nests are an oil-free, low-fat dessert: torn phyllo sheets baked into crisp golden cups, then filled with poached pears or apples and a drizzle of fragrant syrup.

Silky pear puree meets warm ginger spice in this chilled dessert soup that's naturally sweet, low-calorie, and perfect for summer entertaining or elegant brunches.