The best pear recipes - 124 recipes
More Pear recipes
Honey-Poached Pears With Burrata
By á-64475
Find a pot that comfortably fits the 6 pears standing up
- 6 Bosc pears, firm (ripe in a few days), stem still attached
- 1 (750-ml) bottle dry vermouth
- 1 cup water
- 6 tablespoons (128 grams) honey
- 1 pinch flaky salt, plus more to finish
- 12 ounces burrata, divided into 6 equal portions
Kiwi - Pear - Apple Jam
By lknowles
Mom's hand written recipe
- 1 lb 2 1/2 cups Kiwi peeled and quarted, sliced.
- 1/2 lb 1 1/2ea Golden delicious peeled, cored, chopped.
- 3/4 cup dried Pears, chopped
- 1 Orange medium (1/4 cup orange juice, 1 tsp grated orange rind)
- (1 Cup Sugar if desired) see directions
PEAR ZUCCHINI BREAD
By BobLongo
Preheat oven to 350*. In a large bowl, combine the first 7 ingredients
- 2 cups chopped peeled pears
- 1 cup shredded zucchini
- 1 cup sugar
- 1 cup packed brown sugar
- 3 eggs, beated
- 1 cup vegetable oil
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup chopped pecans
Stuffed Pears
By pommymommy
Drain pears, put on place or in an egg dish
- 1 large can pears
- 1 or 2 blocks of cream cheese, room temperature
- maraschino cherries, quartered
- maraschino cherry juice to taste
- powdered sugar to taste
ROASTED PARSNIP AND PEAR SOUP WITH TOASTED HAZELNUTS
By heathermcginnis
Went to a cooking class at Schoolhaus
- 2 large parsnips, peeled and cut into pieces
- 1 Bartlett or Bosc pear, unpeeled and cut into wedges
- 4 cloves garlic
- 2 sprigs of fresh thyme
- olive oil to coat
- salt and pepper
- 1 medium onion, diced
- 1 stalk celery, diced
- 4 cups vegetable stock
- 1/2 cup hazelnuts, toasted and coarsely chopped
Slow-Cooker Cranberry-Pear Butter
By sandy_h
From Southern Living December 2018
- 1 lb (4 cups) fresh or frozen cranberries
- 4 lb (9 to 10 medium-size) ripe Bartlett pears, peeled, cored, and chopped (about 9 cups)
- 1 1/2 cups granulated sugar
- 1/2 cup apple cider
- 2 Tbsp fresh lemon juice (from 1 lemon)
- 1 Tbsp grated fresh ginger (from 2-inch piece)
- 1 tsp ground cinnamon
- 1/4 tsp kosher salt
Pear, Walnut & Bacon Muffins
By á-3002
1. Preheat oven to 350°F (180°C)
- 1¾ cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp dried thyme
- ½ tsp salt
- ¼ cup packed light brown sugar
- 2 eggs
- 2/3 cup unsweetened pear nectar
- ½ cup unsalted butter, melted
- 1½ cups chopped peeled pears
- ½ cup crumbled cooked bacon
- ½ cup coarsely chopped walnuts
- 12-cup muffin pan, greased
Asian Pear Tart
By flour_arrangements
Preheat oven to 375 F. To prepare the crust, mix the first 5 ingredients in a medium bowl; cut in the softened b...
- CRUST
- 1 1/3 cups flour
- 1/3 cup packed dark brown sugar
- 1/3 cup finely chopped pecans
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 2/3 cup butter, softened
- FILLIN6
- 3 Kingsburg Orchards Asian pears (about 2 pounds)
- 1/3 cup butter
- 1/3 cup packed dark brown sugar
- 1 1/2 teaspoons ground cinnamon
- 1/3 cup toasted chopped pecans
ROASTED PEAR CRUMBLE
By Loish
Rack in middle of oven, preheat to 375F
- 1/4 cup rolled oats
- 1/4 cup chopped raw almonds
- 2 Tbsp. whole wheat flour
- 1/2 tsp. cinnamon
- 3 Tbsp. + 1 tsp. evoo divided
- 2 firm but ripe pears, halved and cored
- Tbsp. honey divided
- 2/3 cup yogurt
HONEY AND PEAR WHISKY COCKTAIL
By stevek980
In shaker mix 2 oz whisky, 1/2 oz lemon juice, 1/4 oz honey syrup, 1 oz pear juice, shake and pour in glass with ic...
- see below
Pear Capriccio With Parmigiano-Reggiano And Culatello
By á-174942
Quarter pears and remove seeds
- 4 pears, perfectly ripe
- 1/2 pound Parmigiano-Reggiano cheese
- 4 ounces Culatello or Prosciutto di Parma sliced paper thin
- 1 lemon
- 4 ounces best quality extra-virgin olive oil
Celery Root, Carrot And Pear Remoulade
By á-170456
Toss together celery root, carrot and pears in 2-quart bowl
- 1 large celery root peeled, shredded
- 1 large carrot peeled, shredded
- 2 firm ripe pears halved, cored, and shredded
- 3 tablespoons lemon juice
- 1 cup light mayonnaise
- 1/3 cup thinly-sliced green onion
- 1 tablespoon Dijon mustard
- 1 tablespoon minced fresh tarragon
- (or 1 tspn dried tarragon)
- 3 tablespoons minced parsley
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