786 pearl recipes

Pear butter made with 12 fresh pears simmered in sweet wine, water, and honey until thick and spreadable. A 4-ingredient fruit butter with no added sugar.

Triple pear puree, a silky autumn condiment built on Anjou pears simmered to applesauce thickness with pear vinegar, sugar, and a finishing splash of pear brandy. The pantry staple that transforms a cheese board.

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.

Caramelized pears cooked in butter, sugar, brandy, and lemon juice until golden and tender. An elegant French-style dessert topping ready in 30 minutes.

Elegant baked pear halves glazed with chutney and apple juice, dotted with butter and basted until tender and glossy. A refined side dish or light dessert that serves 12.

Moroccan lamb and pear tagine slow-simmered with cumin, coriander, ginger, and cinnamon, finished with sweet pears, golden raisins, and slivered almonds. A traditional sweet-savory braise served over rice.

Baked figs and pears spiced with cinnamon and brown sugar, served warm straight from the dish. A naturally sweet, no-fuss breakfast or light dessert built on just five ingredients.

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

Whole pears poached in spiced white wine with cinnamon, cloves, ginger, vanilla bean, and citrus zest, served warm with burnt sugar ice cream. An elegant make-ahead dessert.

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.

Pears baked in honey with lemon juice, oven-poached until tender and served chilled with a reduced honey syrup. A refined British dessert with just four ingredients and elegant simplicity.

Blended pear and ginger dessert made with ripe pears, fresh lemon juice, and a sliver of ginger. A three-ingredient, no-cook fruit puree ready in 10 minutes.

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.

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.

Holderschmarren is an Austrian fruit dish with elderberries, pears, and plums sauteed in butter with rye bread, milk, and cinnamon. A rustic, comforting dessert ready in 20 minutes.

Triple pear puree: Anjou pears simmered and pureed with vinegar and sugar, then reduced to applesauce consistency. A sweet-tart condiment for pork, cheese, or toast.