5 Juicy Pear Recipes (2024)

Achieve pear-fection by ripening this fabulous fruit at room temperature until the neck (or stem end) gives way to a little pressure. Pears are harvested while still hard (they get mealy if left to ripen on the tree) but become soft, sweet, fragrant, and creamy in texture after a few days. They spoil quickly, so move them to the fridge once they're ripe. A quick dip in water mixed with lemon juice will help prevent cut fruit from browning. If you're cooking with pears, use fruit that's on the firm side, since it holds up better to heat.

5 Fall Pumpkin Recipes

16 Simple Healing Foods

Slow-Cooker Comfort Foods

Cook 2 slices bacon in large skillet over medium-high heat, turning, until crisp, 5 minutes. Drain on paper towels, crumble, and reserve.

Remove all but 1 Tbsp fat from skillet. Add 6 cups sliced savoy cabbage and 1 sliced large red onion. Cook, stirring, until tender, about 4 minutes.

Whisk together 2 tbsp each cider vinegar and olive oil and 1 tsp Dijon mustard in large bowl. Add cabbage mixture and 2 thinly sliced firm-ripe pears. Toss well and season. Top with 2 oz crumbled blue cheese and reserved bacon.

Serves 6.

NUTRITION (per serving) 184 cal, 5 g pro, 19 g carb, 5 g fiber, 11 g fat, 3.5 g sat fat, 236 mg sodium

Heat oven to 375°F.

Trim bottoms of 4 firm-ripe pears. Stand upright in baking dish just large enough to hold them. Drizzle with 1/3 cup maple syrup. Sprinkle sides of pears with 2 Tbsp coarse sugar. Add 4 quarter-size slices fresh ginger and 1 star anise to syrup.

Tent pears with foil and bake until tender, 50 minutes. Discard star anise. Drizzle pears with syrup.

Serves 4.

NUTRITION (per serving) 227 cal, 1 g pro, 60 g carb, 7 g fiber, 0.5 g fat, 0 g sat fat, 5 mg sodium

Heat oven to 400°F. Fit store-bought piecrust into 9" square or round tart pan and, following package directions, bake until lightly golden.

Remove 7 oz Italian poultry sausage from casing and cook with 1 small chopped onion in medium skillet over medium-high heat, stirring, until cooked through, about 6 minutes.

Spread in prepared crust. Halve 3 firm-ripe pears lengthwise, core, and slice lengthwise (1/8" thick). Arrange on top of sausage. Sprinkle with 3/4 cup coarsely grated Gruyere.

Bake until pears are tender, about 25 minutes.

Serves 8.

NUTRITION (per serving) 247 cal, 9 g pro, 26 g carb, 3 g fiber, 13 g fat, 5 g sat fat, 335 mg sodium

Cook 1 chopped peeled pear in 1 tsp unsalted butter in saucepan over medium heat until softened, 5 minutes.

Add 2 cups apple cider, a 4" strip each of lemon zest and orange zest, 1/4 cup orange juice, 1 Tbsp honey, 4 cloves, and 1 cinnamon stick. Simmer 10 minutes.

(Strain through sieve. Stir in 1/4 cup pear brandy and 1 Tbsp fresh lemon juice. Pour into 2 mugs. Garnish with orange zest.

Serves 2.

NUTRITION (per serving) 267 cal, 0 g pro, 43 g carb, 0 g fiber, 2 g fat, 1 g sat fat, 28 mg sodium

Heat oven to 375°F. Butter 1 to 1 1/2 qt baking dish.

Cut 3 Tbsp unsalted butter into 5 Tbsp light-brown sugar in bowl with pastry blender. Stir in 1/4 cup old-fashioned oats, 1/4 cup coarsely chopped sliced almonds, 2 Tbsp whole wheat flour, and a pinch of salt. Press together with fingers until clumps form.

Toss 4 cored and chopped firm-ripe pears, 1/2 cup sweetened dried cranberries, 2 Tbsp water, 1 Tbsp fresh lemon juice, and a scant 1/2 tsp ground cardamom in prepared baking dish.

Sprinkle with crumbled topping and bake until filling is bubbling and topping is golden brown, about 40 minutes. Tent with foil if topping browns too quickly.

Serves 8.

NUTRITION (per serving) 195 cal, 2 g pro, 36 g carb, 5 g fiber, 6 g fat, 3 g sat fat, 23 mg sodium