111 year recipes

Entlebuch woodland slices are open-faced Swiss alpine sandwiches with smoked ham, creamy mushroom ragout, melted Emmentaler, and warm poached pear. Hearty mountain-region comfort.

Almond pear coffee cake topped with juicy fresh pears and a buttery almond-nutmeg streusel built on a pound cake mix base. A brunch-friendly bake that uses mayonnaise as the secret tenderizer.

Traditional German Rumtopf: a layered preserve of summer fruits, sugar, and rum that builds up over the season and matures into a boozy Christmas dessert by winter.

Roast duck with root vegetables and wine-poached pears in a cranberry-red wine pan sauce. A refined country-style dinner with carrots, parsnips, and a buttery fruit sauce.

Hot curried fruit with poached pears, oranges, melon, and grapes in a warm spiced curry syrup topped with crystallized ginger. An elegant side dish for holiday entertaining.

Deep Dish Pear Pie with Cheddar Cheese Pastry recipe

Bring royalty into your home with this decadent apple pie that has a rich taste to die for.

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

Fall pear pie with thinly sliced fresh pears, nutmeg, and quick-cooking tapioca in a double crust, brushed with egg wash and finished with a pour of cream.

Buttermilk pecan fruitcake made with dried pears and toasted pecans instead of the usual neon candied fruit. Buttermilk keeps the crumb tender, beaten egg whites give it lift. A gift-worthy Christmas loaf.

Lime Waldorf salad with crisp apples, ripe pears, walnuts, golden raisins, and a zesty lime mayonnaise dressing. Finished with fresh mint and sunflower seeds for crunch.

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Baked pears in a buttery pineapple cream sauce with crystallized ginger and toasted almonds. An elegant warm fruit dessert with tropical, caramel-rich flavor.

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.

Layers of tart Granny Smith apples and sweet pears with buttered whole wheat bread cubes, brown sugar, and warm spices. This comforting brown betty bakes until bubbly. Serve with custard.