Wild Rice with Pears, Sausage, and Candied Pecans

Comice pears are one of the sweetest and most succulent varieties, with a rich buttery texture that pairs well here with the chewy wild rice and crunchy pecans. Take care not to overcook them or they'll break down and lose their bite.

• 
  
  1 cup wild rice
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 Tbs. olive oil
  
  


• 
  
  6 oz. sweet Italian sausage (casings removed if using links), crumbled
  
  


• 
  
  1 small yellow onion, finely diced (about 1 cup)
  
  


• 
  
  2 Tbs. dry vermouth
  
  


• 
  
  1 Tbs. chopped fresh sage
  
  


• 
  
  1 tsp. chopped fresh thyme
  
  


• 
  
  2 small fresh bay leaves (optional)
  
  


• 
  
  2 small ripe pears (preferably Comice), peeled, cored, cut lengthwise into 1/2 inch-thick wedges, and then crosswise into 1/2 inch pieces
  
  


• 
  
  1/2 Tbs. unsalted butter
  
  


• 
  
  1/4 cup pecans
  
  


• 
  
  1 Tbs. packed dark brown sugar
  
  


• 
  
  Sea salt and freshly ground black pepper
  
  

Bring 4 cups of water to a boil in a 4-quart saucepan. Add the wild rice and a generous pinch of salt, reduce the heat to maintain a gentle simmer, and cook until tender, 30 to 45 minutes.


Meanwhile, heat the oil in a 12-inch skillet over medium heat. Add the sausage and cook, breaking up any big chunks with a spoon, until browned and cooked through, 3 to 4 minutes. With a slotted spoon, transfer the sausage to a paper-towel-lined plate. Add the onion and 1/2 tsp. salt to the skillet and cook, stirring occasionally, until just tender, about 3 minutes. Add the vermouth and with a wooden spoon scrape up any browned bits from the pan; cook until the vermouth evaporates, 1 to 2 minutes. Add the sage, thyme, and bay leaves (if using), and continue cooking until the onion is very tender and the herbs are fragrant, 3 to 4 minutes. Return the sausage to the pan, add the pears, and cook just until warmed through, 1 to 2 minutes. Remove from the heat and set aside.


In an 8-inch nonstick skillet, melt the butter over medium heat. Add the pecans and cook, stirring often, until lightly toasted, 1 to 2 minutes. Add the brown sugar and stir until melted and beginning to caramelize, 1 to 2 minutes. Sprinkle with a pinch of sea salt, transfer to a plate, and let cool. Roughly chop the nuts.


When the wild rice is cooked, drain any excess water. Return the rice to the pan and cook over medium heat to dry out slightly, 1 to 2 minutes. Remove the bay leaves (if used) from the pear mixture. Add the pear mixture to the wild rice and toss to combine. Season to taste with sea salt and pepper. Transfer to a serving bowl, sprinkle with the chopped nuts, and serve.

Green Salad with Pears, Prosciutto, and Avocado

The perfect Valentine's Day salad, this dish comes together in minutes.

• 
  
  1 Tbs. fresh lemon juice
  
  


• 
  
  1/4 tsp. finely grated lemon zest
  
  


• 
  
  Pinch of granulated sugar
  
  


• 
  
  3 Tbs. extra-virgin olive oil
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  3 cups baby arugula, spinach, or mesclun mix
  
  


• 
  
  2 thin slices prosciutto, cut crosswise into thin ribbons
  
  


• 
  
  1 small firm-ripe Forelle pear, cored and cut into thin wedges
  
  


• 
  
  1/2 small ripe avocado, pitted and cut into small cubes
  
  

In a small bowl, whisk the lemon juice, zest, and sugar until the sugar is dissolved. Slowly whisk in the oil. Season the vinaigrette to taste with salt and pepper.

In a large salad or mixing bowl, gently toss the arugula, prosciutto, avocado, and pears with half of the dressing. Divide among 2 plates, drizzle with a little of the remaining dressing, and serve immediately.

Quinoa Salad with Pears and Dried Cherries

This grain salad is full of harvest flavors, including ripe pears, toasty walnuts and chewy sweet dried cherries. It pairs perfectly with a roasted chicken. 

• 
  
  2 cups quinoa
  
  


• 
  
  Kosher salt
  
  


• 
  
  1/2 cup plus 1 Tbs. extra-virgin olive oil, more as needed
  
  


• 
  
  1/3 cup Champagne vinegar
  
  


• 
  
  2 tsp. honey
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  3 cups diced pears (1/2-inch dice)
  
  


• 
  
  1 cup crumbled fresh goat cheese
  
  


• 
  
  3/4 cup chopped toasted walnuts
  
  


• 
  
  1/2 cup chopped dried cherries
  
  


• 
  
  1/4 cup chopped fresh tarragon
  
  

Rinse the quinoa under cold water and drain. Bring 7 cups of water to a boil in a 4-quart pot over high heat. Add 3/4 tsp. salt. Add the quinoa, reduce the heat to a simmer, and cook uncovered, stirring occasionally and adding more boiling water as necessary to keep the quinoa covered, until tender, about 15 to 20 minutes. Drain and rinse the quinoa with cold water to stop the cooking.

Transfer the quinoa to a foil-lined rimmed baking sheet, drizzle with 1 Tbs. of the olive oil, and toss lightly to coat. Spread the quinoa on the baking sheet and cool completely at room temperature or in the refrigerator.

Put the vinegar in a small bowl and gradually whisk in the remaining 1/2 cup of olive oil. Whisk in the honey. Taste and season with salt, pepper, and additional vinegar or olive oil as needed.

Put the cooked and cooled quinoa in a large serving bowl and toss to break up any clumps. Add the pears, goat cheese, walnuts, cherries, tarragon, and 1/2 cup vinaigrette and toss. Taste and season as needed with more vinaigrette, salt, pepper, and serve.

Grilled Brie, Turkey & Pear Sandwiches

No, this isn't the grilled cheese of your childhood—it's better. Brie stands in for Cheddar and the turkey and pear are a nod to fresh fall flavors. Don't have turkey? Chicken will work just fine. If you have a panini maker, this sandwich is a great excuse to use it.

• 
  
  One-half ripe pear, cored and thinly sliced
  
  


• 
  
  1 tsp. fresh lemon juice
  
  


• 
  
  1-1/2 cups (about 8 oz.) shredded cooked turkey or chicken
  
  


• 
  
  1-1/2 tsp. lightly chopped fresh thyme leaves
  
  


• 
  
  Eight 1/2- to 3/4-inch-thick slices artisan-style whole-grain sandwich bread
  
  


• 
  
  2 Tbs. Dijon mustard
  
  


• 
  
  8 oz. Brie, sliced
  
  


• 
  
  4 tsp. unsalted butter, softened
  
  

In a small bowl, toss the pear slices with the lemon juice. Heat a large skillet or griddle over low heat.

Meanwhile, toss the turkey and thyme in a medium bowl. Spread each bread slice with mustard. Arrange half of the Brie on four slices of the bread. Layer the pears over the Brie. Mound the turkey mixture on top of the pears, layer on the remaining Brie, and top with the remaining bread slices mustard side down.

Lightly spread the tops of the sandwiches with half of the butter and set them, buttered side down, in the heated skillet (if necessary, cook the sandwiches in two batches). Set a large heavy skillet right on top of the sandwiches and put 2 lb. of weights (canned goods work well) in the empty skillet. Cook the sandwiches until golden brown on one side, about 4 minutes.

Remove the weights, butter the sandwich tops, and turn the sandwiches over. Replace the skillet and weights and continue to cook until the second side is golden brown and the cheese is oozy, about 4 minutes longer. Cut the sandwiches in half and serve.

Baby Greens with Chicken, Dried Cherries, Pears & Pecans

Short on time? Rotisserie chicken is a time saver in this hearty dinner salad. Feel free to substitute your favorite lettuces for the herb salad or mixed greens.

• 
  
  1 medium clove garlic
  
  


• 
  
  Kosher salt
  
  


• 
  
  3 Tbs. extra-virgin olive oil
  
  


• 
  
  1 Tbs. red-wine vinegar
  
  


• 
  
  1 tsp. fresh thyme leaves
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  1 medium firm-ripe pear, peeled, cored, and cut into 1/2-inch dice
  
  


• 
  
  1/3 cup dried tart cherries
  
  


• 
  
  8 oz. packaged herb salad or mixed baby greens (8 loosely packed cups)
  
  


• 
  
  2 cups shredded cooked chicken
  
  


• 
  
  1/2 cup pecans, toasted
  
  

Chop the garlic, sprinkle with 1/2 tsp. salt, and mash to a paste with the flat side of a chef's knife. Put the paste in a large serving bowl and whisk in the olive oil, vinegar, thyme, and 1/4 tsp. pepper. Gently stir in the pear and cherries. Add the greens, chicken, and pecans and toss to coat. Season to taste with more salt and pepper and serve immediately.

Crispy Flounder with Pears, Endive, and Meyer Lemon

Smoother, rounder, and deeper in color than standard lemons, Meyer lemons are less acidic, with orange and floral flavor notes.

• 
  
  2 small Meyer lemons
  
  


• 
  
  6 Tbs. unsalted butter
  
  


• 
  
  3 medium Belgian endives, trimmed and quartered lengthwise
  
  


• 
  
  3 medium firm-ripe pears, peeled, cored, and sliced lengthwise 1/2 inch thick
  
  


• 
  
  Kosher salt
  
  


• 
  
  1/2 Tbs. thinly sliced chives; more for garnish
  
  


• 
  
  1/2 cup unbleached all-purpose flour
  
  


• 
  
  1/2 cup fine-ground cornmeal
  
  


• 
  
  4 small flounder or sole fillets (about 1-1/2 lb.)
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  2 Tbs. olive oil
  
  


• 
  
  1/2 cup dry white wine
  
  

Tip:

You can use regular lemons in place of the Meyers, but the dish will taste more tart.

Finely grate 2 tsp. zest from one of the lemons. Squeeze 1-1/2 lemons to yield 2 Tbs. of juice. Thinly slice the remaining half and cut each slice into quarters; set aside.

In a 10- to 11-inch straight-sided sauté pan, melt 3 Tbs. of the butter over medium heat until foamy. Add the endives, pears, lemon juice, lemon zest, and 1/2 tsp. salt; stir to combine. Cover, reduce the heat to medium low, and cook, stirring occasionally until tender, 15 to 20 minutes. Remove the lid and cook until the endives and pears are lightly browned in places, about 2 minutes. Remove from the heat and stir in the chives.

While the endives and pears cook, combine the flour and cornmeal in a shallow dish. Season the fish lightly with salt and pepper and then dredge it in the cornmeal mixture. Heat 1/2 Tbs. of the butter with 1 Tbs. of the oil in a 12-inch skillet over medium-high heat. Cook 2 of the fillets, flipping once, until golden-brown and cooked through, 2 to 3 minutes per side. Transfer to a clean plate. Wipe out the skillet and repeat with another 1/2 Tbs. butter and the remaining 1 Tbs. oil and fillets. Transfer to the plate with the other fish. Wipe out the skillet again.

Heat the remaining 2 Tbs. butter in the pan until melted and browned and then stir in the lemon slices and a pinch of salt. Add the wine, bring to a simmer, and reduce by half, 1 to 2 minutes. Season to taste with salt and pepper.

Divide the pear mixture among 4 dinner plates and top with a fillet. Spoon the lemon pan sauce over the fish, garnish with chives, and serve.

Seared Duck Breasts with Pear-Bourbon Relish

This gorgeous main course is elegant enough for company, yet it’s simple and quick to make. Serve with wild rice and sautéed spinach.

• 
  
  4 small or 2 large skin-on duck breasts (about 2 lb. total)
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 Tbs. unsalted butter
  
  


• 
  
  1/4 cup minced shallot
  
  


• 
  
  1 large firm-ripe pear, peeled and cut into 1/4-inch dice
  
  


• 
  
  3 Tbs. bourbon
  
  


• 
  
  2 Tbs. light brown sugar
  
  


• 
  
  1 1-inch-wide strip lemon zest
  
  


• 
  
  2 tsp. fresh lemon juice
  
  


• 
  
  Pinch ground allspice
  
  


• 
  
  2 Tbs. dried sweetened cranberries
  
  


• 
  
  2 Tbs. coarsely chopped roasted unsalted pistachios
  
  

Position a rack in the center of the oven and heat the oven to 375°F.

Trim any excess skin off the edges of the breasts, score the skin in a 1/2-inch crosshatch pattern, and pat the breasts dry. Generously season both sides of each breast with salt and pepper.

Heat a heavy-duty ovenproof 12-inch skillet over medium-high heat until very hot, about 3 minutes.

Put the duck skin side down in the hot skillet (cover with a splatter screen if you have one). Cook until the skin is deeply browned and crisp, 3 to 4 minutes. Transfer to a large plate and pour off the fat in the pan. Return the duck to the pan skin side up and roast until medium rare (125°F), 10 to 15 minutes. Transfer to a cutting board to rest.

Meanwhile, melt the butter in a 2-quart saucepan over medium heat. Add the shallot and cook, stirring frequently, until softened, 1 to 2 minutes. Stir in the pear, bourbon, brown sugar, lemon zest, lemon juice, allspice, and 1/4 tsp. each salt and pepper. Cover and simmer until the pear is tender, about 3 minutes. Uncover and continue to cook, stirring occasionally, until just a little liquid remains, about 5 minutes more. Stir in the cranberries and remove from the heat.

Slice the duck breasts crosswise 1/4 inch thick. Remove the lemon zest from the relish and stir in the pistachios. Serve the duck with the relish.

Roasted Butternut Squash Salad with Pears and Stilton

Using just the top half of the squash creates rounds of the same size for even roasting and a pretty salad.

• 
  
  1 large butternut squash (about 3 lb.)
  
  


• 
  
  5 Tbs. extra-virgin olive oil
  
  


• 
  
  1/2 tsp. chopped fresh rosemary
  
  


• 
  
  Kosher salt
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  6 slices thick-cut bacon, cut into 1/2-inch pieces
  
  


• 
  
  1-1/2 Tbs. balsamic vinegar
  
  


• 
  
  1 tsp. Dijon mustard
  
  


• 
  
  1 medium head escarole (about 1 lb.), trimmed and torn into 1-1/2-inch pieces (about 10 lightly packed cups)
  
  


• 
  
  2 medium firm-ripe pears (Bartlett or Anjou), peeled, cored, and sliced 1/8 inch thick
  
  


• 
  
  6 oz. Stilton, cut into 8 wedges
  
  

Position a rack in the center of the oven and heat the oven to 450°F.

Cut off the narrow top portion of the squash close to where it widens (reserve the base for another use). Peel and slice it into 12 thin (about 1/4-inch) rounds.

Brush both sides of the squash with 1 Tbs. of the oil and spread in a single layer on a large rimmed baking sheet. Sprinkle with the rosemary, 1/2 tsp. salt, and 1/2 tsp. pepper. Roast, turning once, until softened and browned, about 25 minutes.

Meanwhile, in a 12-inch skillet, cook the bacon over medium heat, stirring occasionally, until crisp, 5 to 7 minutes. Transfer with a slotted spoon to paper towels to drain.

In a small bowl, whisk together the vinegar, mustard, 1/2 tsp. salt, and 1/2 tsp. pepper. Slowly whisk in the remaining 4 Tbs. oil and season with more salt and pepper to taste.

In a large bowl, toss the escarole and pears with enough of the vinaigrette to coat lightly. Season to taste with salt and pepper. Arrange the squash on 4 large dinner plates. Top each with a mound of the escarole and pears and sprinkle with the bacon. Tuck 2 wedges of Stilton into each salad and serve.

Arugula Salad with Pears, Prosciutto & Aged Gouda

Aged Gouda is one of distinct flavors that make this arugula salad feel elegant and special. Gouda that’s been aged a couple of years takes on a rich, almost toffee-like character; the older it is, the drier and more intense the flavor becomes. (Don’t worry if it falls apart when you cut it.) I like Old Amsterdam brand. You could also use a good Comté, Gruyère, or Parmigiano-Reggiano.

• 
  
  2 Tbs. white-wine vinegar
  
  


• 
  
  1/2 tsp. Dijon mustard
  
  


• 
  
  1/4 tsp. kosher salt
  
  


• 
  
  1/8 tsp. freshly ground black pepper
  
  


• 
  
  1/4 cup extra-virgin olive oil
  
  


• 
  
  5 to 6 oz. arugula, any large stems removed, leaves washed and dried (6 loosely packed cups)
  
  


• 
  
  2 medium ripe pears, peeled if you like, cored, and cut into 1-inch chunks
  
  


• 
  
  4 thin slices prosciutto, cut crosswise into 1/2-inch-wide ribbons
  
  


• 
  
  3 oz. aged Gouda, cut into 2-inch-long sticks (1 cup)
  
  


• 
  
  1 oz. walnuts, toasted and coarsely chopped (1/4 cup)
  
  

In a small bowl, whisk the vinegar, mustard, salt, and pepper. Slowly whisk in the oil.

In a large salad or mixing bowl, toss the arugula and the pears with half of the dressing. Divide among four plates, scatter the prosciutto and cheese on top of each salad, and drizzle with a little of the remaining dressing. Sprinkle on the nuts and serve immediately.

Caramelized Pear Upside-Down Cakes with Cognac Whipped Cream

The firm, slightly grainy texture of Bosc pears is perfect for baking because it helps the pears keep their shape, an important factor for the finished appearance of these cakes with their pretty fans of caramelized pear slices. The cakes actually taste better the next day, after the pears have released a bit of their moisture, making this an ideal make-ahead dessert for the holidays.

For the cakes

• 
  
  3-1/2 cups plus granulated sugar
  
  


• 
  
  2-1/2 to 3 lb. Bosc pears (5 to 6 pears), peeled, cored, and sliced into thick wedges (about 1/2 inch at the widest)
  
  


• 
  
  1 lb. 1 oz. (3-3/4 cups) all-purpose flour
  
  


• 
  
  2 tsp. baking powder
  
  


• 
  
  1-1/4 tsp. baking soda
  
  


• 
  
  3/4 tsp. table salt
  
  


• 
  
  1 3-inch fresh vanilla bean
  
  


• 
  
  3 green cardamom pods
  
  


• 
  
  8 oz. (1 cup) unsalted butter, softened; more for the pans
  
  


• 
  
  1/2 tsp. almond extract
  
  


• 
  
  4 large eggs, at room temperature
  
  


• 
  
  2 cups buttermilk, at room temperature
  
  

For Serving

• 
  
  1/3 cup plus 1-1/2 Tbs. granulated sugar
  
  


• 
  
  3-1/2 Tbs. cognac
  
  


• 
  
  1-1/2 cups cold heavy cream
  
  

Make the cakes

Position a rack in the center of the oven and heat the oven to 350˚F. Butter 2 10-inch round cake pans and line the bottoms with parchment. Butter the parchment and set the pans aside.

Combine 1-1/2 cups of the sugar with 6 Tbs. of water in a 2-quart, heavy-duty saucepan over medium heat. Stir gently until the sugar dissolves and the syrup comes to a boil, about 2 minutes. If there are any crystals on the sides of the pan, wash them down with a brush dipped in water. Once the syrup boils, stop stirring, and boil undisturbed until it turns a deep amber color, 10 to 20 minutes.

Immediately remove the pan from the heat and, without stirring or scraping, drizzle the syrup evenly over the bottoms of the cake pans. If there are any sugar crystals visible, pour the syrup into the pans through a sieve. It’s fine if the caramel isn’t evenly spread in the pans when it hardens – it will melt and spread as the cakes bake. Arrange the pear slices in a spiral pattern on top of the caramel in the cake pans, fitting them tightly together. Whisk the flour, baking powder, baking soda, and salt in a medium mixing bowl.

Halve the vanilla bean lengthwise and scrape the seed pulp from the inside. Mash the pulp with the flat of your knife and chop through it briefly to make sure you have no large bits. Remove the seeds from the cardamom pods and grind them with a mortar and pestle to a coarse powder.

In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl with a hand-held electric mixer), beat the butter and the remaining 2 cups sugar on medium speed until fluffy, about 5 minutes. Beat in the vanilla bean pulp, cardamom, and almond extract, scraping down the sides of the bowl as necessary. On low speed, beat in the eggs one at a time until fully incorporated, about 30 seconds per egg. Alternately add the flour mixture in 3 additions and the buttermilk in 2 additions, mixing just until the batter is smooth and falls slowly in a thick ribbon from a spatula.

Spoon the batter over the pears, carefully spreading it evenly out to the edges of the pans without disturbing the pears. Tap the pans on the counter a few times to settle the batter. Bake until a toothpick inserted in the center of each cake comes out clean, 45 to 55 minutes.

Let the cakes cool on racks until they are barely warm. Run a knife between the cakes and the pan sides to loosen them. If you encounter a sticky place, dip the knife in water and continue until the cake is free of the pan sides. Invert the cakes onto serving plates. Lift the pans off the cakes and peel off the parchment. If a bit of caramel stays behind anywhere on the edge of your pan, use the tip of a knife to lift it and put it where it belongs.

When completely cool, wrap the cakes tightly with plastic and store them at cool room temperature for at least several hours, and preferably overnight. As they rest, the moisture in the cakes equalizes and the caramel on the edges softens, making the cakes very easy to slice.

Serve the cakes

When ready to serve, combine 1/3 cup of the sugar with 1/3 cup water in a small saucepan. Bring to a boil over medium heat, stirring frequently. When the sugar is completely dissolved, remove from the heat and stir in 2 Tbs. of the Cognac. Let cool briefly, then brush the syrup over the cakes to shine the pears.

Whip the cream, the remaining 1-1/2 Tbs. Cognac, and remaining 1-1/2 Tbs. sugar in a stand mixer fitted with the whisk attachment (or a hand-held electric mixer and a cold bowl) on medium-high speed to soft peaks, about 2 minutes. Slice the cakes and serve with the whipped cream.

Slow-Poached Pears in Mulled Wine

Serve these burnished purple pears with crème fraîche (with stirred-in orange zest and sugar or honey, if you like), ice cream, blue cheese, or gingerbread. It’s best to prepare them ahead of time, so they soak up even more color and flavor from the cooking liquid. Using thick, syrupy molasses and honey removes the need to reduce the liquid prior to poaching the pears. Feel free to vary the type of honey; for instance, try Italian chestnut honey for a darker, more complex dish.

• 
  
  Zest of 1⁄2 large orange, in strips
  
  


• 
  
  1 tsp. peeled chopped fresh ginger
  
  


• 
  
  1 cinnamon stick
  
  


• 
  
  8 whole cloves
  
  


• 
  
  1 star anise pod
  
  


• 
  
  5 black peppercorns
  
  


• 
  
  1 cup red wine, such as Merlot
  
  


• 
  
  1 cup ruby port
  
  


• 
  
  1⁄2 cup honey
  
  


• 
  
  1⁄4 cup unsulfured molasses
  
  


• 
  
  Pinch of salt
  
  


• 
  
  6 firm pears, such as Bartlett or Bosc, peeled, halved, and cored
  
  

Tip:

To adapt a slow-cooker recipe to a conventional oven, follow these guidelines: add more liquid, to accommodate for greater evaporation; bring the dish to a boil over high heat in a Dutch oven, then cover the pot and put in a 350°F oven. Plan on the dish taking roughly half the time to cook in the oven as it would in the slow cooker.

Combine the zest, ginger, cinnamon, cloves, star anise, and peppercorns on a medium piece of cheesecloth and bundle into a bag, securing with kitchen twine. Set aside.

Stir together the rest of the ingredients except for the pears in the slow cooker, then add the pears, coating them with the sauce. Nestle in the spice bag. Cover and cook on low until the pears are very tender but still retain their shape, about 3 hours.

Carefully transfer the pears to a 9 x 13 x 2-inch baking dish (where they’ll later marinate in the reduced cooking liquid). Pour the cooking liquid into a medium saucepan, discarding the cheesecloth bag. Boil over high heat until reduced to a scant 1-1⁄4 cups, 25 to 30 minutes (the sauce should slightly coat the back of a spoon). Pour the sauce over the pears in the baking dish and turn to coat. Let sit, covered, in the fridge for at least a couple of hours (marinating the pears will give them even more color and flavor). The pears can be served cold, at room temperature, or warm. When ready to serve them, transfer two pear halves to each plate and top with some poaching liquid.

Gingerbread-Pear Cobbler

• 
  
  1 Tbs. softened unsalted butter for the pan
  
  

For the pear layer:

• 
  
  5-1/4 lb. ripe pears (about 12 medium), peeled, cored, and cut into 1/8- to 1/4-inch-thick slices (Bosc or Anjou pears work well)
  
  


• 
  
  3/4 cup granulated sugar
  
  


• 
  
  2 Tbs. fresh lemon juice (from 1 lemon)
  
  


• 
  
  1-1/2 tsp. minced lemon zest (from 1 lemon)
  
  


• 
  
  2 Tbs. minced crystallized ginger (about 1 oz.)
  
  


• 
  
  1-1/2 Tbs. unbleached all-purpose flour
  
  


• 
  
  1 oz. (2 Tbs.) unsalted butter, at room temperature, cut into small pieces
  
  

For the gingerbread biscuit layer:

• 
  
  9 oz. (2 cups) unbleached all-purpose flour
  
  


• 
  
  5-1/2 Tbs. granulated sugar
  
  


• 
  
  1 Tbs. ground ginger
  
  


• 
  
  2-1/2 tsp. baking powder
  
  


• 
  
  2 tsp. ground cinnamon
  
  


• 
  
  3/4 tsp. ground cloves
  
  


• 
  
  1/2 tsp. table salt
  
  


• 
  
  1/4 tsp. baking soda
  
  


• 
  
  3 oz. (6 Tbs.) vegetable shortening
  
  


• 
  
  1-1/4 oz. (2-1/2 Tbs.) unsalted butter, at room temperature
  
  


• 
  
  2 large eggs
  
  


• 
  
  6 Tbs. whole milk
  
  


• 
  
  1/3 cup molasses
  
  


• 
  
  3/4 tsp. pure vanilla extract
  
  

For the topping:

• 
  
  1/2 cup sliced almonds
  
  


• 
  
  2 Tbs. granulated sugar
  
  

Position a rack in the center of the oven and heat the oven to 400°F. Lightly butter a 10x15x2-inch baking dish.

Make the pear layer:

In a large bowl, gently toss the sliced pears with the sugar, lemon juice, and lemon zest. Make sure the lemon juice completely coats the pears to keep them from browning. Sprinkle the crystallized ginger and flour over the top. Stir until evenly incorporated, breaking apart any ginger pieces that may be stuck together. Spread the pear mixture evenly in the bottom of the prepared pan and dot with the softened butter pieces.

Make the biscuit layer:

In a medium bowl, stir the flour, sugar, ginger, baking powder, cinnamon, cloves, salt, and baking soda with a fork. With the fork, work in the shortening and the softened butter until the size of small peas.

In a small bowl, whisk the eggs, milk, molasses, and vanilla extract. Make a well in the center of the dry ingredients and pour the egg mixture into the well. Stir just until the dry ingredients are completely blended. Dollop the batter by heaping tablespoonfuls onto the pears to create a cobbled effect, taking care to space the dollops about 1 inch apart. (Though the batter will cover only about half of the pear layer, don’t spread it out. It will rise and spread to cover most of the pears as it bakes. If you run out of space to dollop the batter before it’s all used, distribute what remains among the existing dollops.)

Apply the topping and bake:

Sprinkle the nuts and sugar evenly over the cobbler. Bake until the pears are tender and the topping is golden brown, 35 to 40 minutes. If needed, rotate the pan midway through the baking to allow the top to brown evenly. Let rest at least 20 minutes before serving. Serve warm.

Cauliflower with Brown Butter, Pears, Sage & Hazelnuts

This dish has the advantage of cooking on the stovetop, freeing up valuable oven space for other dishes.
Want to see this recipe in action? Watch the Video Recipe to see how this dish comes together. 

• 
  
  3 oz. (6 Tbs.) unsalted butter
  
  


• 
  
  1 medium head cauliflower, cut into small florets about 3/4 inch wide
  
  


• 
  
  1/2 cup toasted, skinned, chopped hazelnuts (see tip right)
  
  


• 
  
  8 fresh sage leaves, thinly sliced crosswise
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  2 large ripe pears, cored and thinly sliced
  
  


• 
  
  2 Tbs. chopped fresh flat-leaf parsley
  
  

Tip:

To toast hazelnuts, spread them in a single layer on a baking sheet. Bake in a 350°F oven for 14 to 18 minutes, stirring every 5 minutes, until lightly browned. While still warm, rub them against each other in a clean dishtowel to remove the papery skins.

In a 12-inch skillet over medium-high heat, melt the butter until light brown and bubbly. Add the cauliflower, hazelnuts, and sage. Cook for 2 minutes, stirring occasionally. Season with 1 tsp. salt and 1/2 tsp. pepper and continue cooking, stirring occasionally, until the cauliflower is browned and crisp-tender, 6 to 7 minutes more.

Remove the pan from the heat. Add the pear slices and parsley. Gently toss to combine and warm the pears. Season to taste with more salt. Serve hot or at room temperature.

Gorgonzola and Hazelnut Stuffed Pears with Pancetta Crisps and Mâche

In this delicious salad, the salty, buttery flavor of Gorgonzola dolce (a mild, slightly aged, spreadable type of Gorgonzola) mingles with the sweet, juicy pears. Slices of pancetta, baked until crisp, add texture and another savory note.

• 
  
  1 Tbs. unsalted butter, melted
  
  


• 
  
  2 tsp. mild honey, such as clover
  
  


• 
  
  2 medium firm-ripe red pears (preferably red Anjou), halved lengthwise and cored
  
  


• 
  
  Kosher salt
  
  


• 
  
  8 thin slices pancetta (about 2-1/2 oz.)
  
  


• 
  
  1/4 cup plus 1 Tbs. chopped, toasted hazelnuts
  
  


• 
  
  2 oz. Gorgonzola dolce (1/4 cup)
  
  


• 
  
  1/2 tsp. chopped fresh thyme
  
  


• 
  
  1-1/2 Tbs. Champagne vinegar
  
  


• 
  
  1 tsp. Dijon mustard
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  3 Tbs. extra-virgin olive oil
  
  


• 
  
  2 oz. mâche (about 4 cups)
  
  

Position racks in the top and bottom thirds of the oven and heat the oven to 375°F.


In a small bowl, mix the melted butter and 1 tsp. of the honey. Brush the mixture over the cut sides of the pears and season with salt. Arrange the pears cut sides up on a rimmed baking sheet and bake on the upper rack until just tender, about 15 minutes.


Meanwhile, arrange the pancetta on a rimmed baking sheet and bake on the lower rack until crisp, 10 to 12 minutes. Remove from the oven and transfer to a paper-towel-lined plate.


In a small bowl, mix 1/4 cup of the hazelnuts, the Gorgonzola dolce, thyme, and the remaining 1 tsp. honey with the back of a wooden spoon.


Remove the pears from the oven and divide the cheese filling evenly among the pear cavities. Sprinkle with the remaining hazelnuts and bake on the upper rack until the cheese starts to soften, about 3 minutes. Turn the broiler on high and broil until the nuts brown slightly, 1 to 2 minutes. Transfer to a rack to cool slightly.


In a small bowl, mix the vinegar, mustard, 1/4 tsp. salt, and a few grinds of pepper. Gradually whisk in the oil. Toss the mâche with just enough vinaigrette to lightly coat and divide among 4 plates. Top each salad with 2 pancetta rounds and 1 pear half. Season with salt and pepper and serve.

Pear-Ginger Chutney

Brighter and less sweet than your average jarred chutney, this fresh-tasting, lightly spiced pear and ginger version is dotted with mustard seeds and dried cranberries.

• 
  
  1/2 cup packed light-brown sugar
  
  


• 
  
  1/2 cup cider vinegar
  
  


• 
  
  2 Tbs. seeded and minced jalapeño
  
  


• 
  
  2-inch cinnamon stick
  
  


• 
  
  1 whole clove
  
  


• 
  
  2 lb. firm-ripe pears, peeled, cored, and cut into 1/2-inch cubes (5 cups)
  
  


• 
  
  1 cup finely diced yellow onion
  
  


• 
  
  1/4 cup dried cranberries
  
  


• 
  
  1/4 cup chopped crystallized ginger
  
  


• 
  
  1 tsp. mustard seeds
  
  


• 
  
  1 tsp. grated fresh ginger
  
  


• 
  
  Kosher salt
  
  

Combine the sugar, vinegar, jalapeño, cinnamon stick, and clove in a large, heavy-duty saucepan. Cook over medium-high heat until the sugar is completely dissolved, 3 to 4 minutes.

Stir in the pears, onion, cranberries, crystallized ginger, mustard seeds, fresh ginger, and 1/4 tsp. salt. Reduce the heat to medium low, cover, and simmer, stirring occasionally, until the mixture is soft and the liquid has reduced somewhat, about 45 minutes. Uncover and continue to simmer until the liquid has almost evaporated, about 10 minutes more. Remove the cinnamon stick and clove. If you're not canning the chutney, let cool and divide among 3 clean 8-oz. jars, and refrigerate for up to 1 week.

To can the chutney:

Put three empty 8-oz. glass canning jars in a large pot of water fitted with a rack insert. The water should completely cover the jars. Cover, bring to a boil, and then turn off the heat. Put the lids in a bowl and cover with very hot water (boiling water can ruin the seal).

Remove the jars from the water and drain them. Divide the chutney among the three hot jars. Fill to within 1/2 inch of the top and wipe the edges clean with a paper towel. Screw the lids on tightly.

Return the jars to the pot of water and make sure the water covers them by at least 2 inches. Boil, covered, for 10 minutes. Use tongs to remove the jars; let them cool undisturbed on the counter. You should hear a popping sound as the jars cool, indicating that the vacuum seals have worked.

Pear, Cranberry, and Blood Orange Mostarda

Serve this punchy northern Italian condiment with roast pork, turkey, or game birds, or spread it on crostini with Robiola or Camembert cheese.

• 
  
  1 medium blood orange
  
  


• 
  
  2 sprigs fresh rosemary
  
  


• 
  
  1 fresh bay leaf or 1/2 dried
  
  


• 
  
  1 cup dry white wine
  
  


• 
  
  2 Tbs. mild honey, such as clover
  
  


• 
  
  1 Tbs. brown mustard seeds
  
  


• 
  
  1 Tbs. yellow mustard seeds
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 medium firm-ripe pears (preferably Bosc), peeled, cored, and cut into 1/2-inch dice
  
  


• 
  
  1 cup fresh cranberries
  
  

Peel a 1x3-inch strip of zest from the orange. Trim off any white pith from the strip with a paring knife and put the zest in a 3-quart saucepan. Trim away the remaining orange peel and cut the segments free from the membranes, letting them fall into the saucepan. Squeeze the juice from the membranes into the saucepan.


Tie the rosemary and bay leaf into a cheesecloth bundle and add to the saucepan along with the wine, honey, mustard seeds, and 1 tsp. salt. Bring to a boil over medium heat. Reduce the heat to maintain a simmer and cook until the honey dissolves and the flavors meld a bit, about 2 minutes.


Add the pears and cranberries and return to a gentle simmer over medium-low heat. Cook, stirring occasionally, until the fruit is tender and the liquid is syrupy, 25 to 30 minutes. Remove from the heat, discard the herb bundle and zest, and let cool. Serve at room temperature. It will keep in the refrigerator for 1 week.

Crêpes with Sautéed Pears, Aged Gouda, and Fresh Thyme

I love putting sweet and salty flavors together, which is why I find these crêpes so delicious. Sautéing the pears makes them juicy and luscious, and the herbal notes from the fresh thyme keep things from becoming too sweet. For the Gouda, I don’t recommend using the really aged stuff (two years or more) here because it’s too hard and crystalline to melt properly. A good Gruyère or even blue cheese would also be very tasty.  

• 
  
  1 tsp. extra-virgin olive oil or unsalted butter
  
  


• 
  
  1 ripe medium pear (about 5 oz.), peeled, cored, and thinly sliced
  
  


• 
  
  1/4 tsp. chopped fresh thyme
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  2 Brown Butter Crêpes 
  
  


• 
  
  3/4 cup lightly packed shredded aged Gouda (such as Rembrandt)
  
  

Position an oven rack in the center of the oven and heat the oven to 200°F. 

Heat the olive oil in a medium skillet over medium-high heat. Add the
pear slices, sprinkle them with the thyme, and season generously with
salt and pepper. Cook the pears, gently flipping them over once and
taking care not to break up the slices too much, until just tender,
about 2 minutes per side. Slide the pears onto a plate.

Wipe out
the skillet and return it to medium-high heat. Lay a crêpe in the
skillet presentation-side up. Let the crêpe heat through for about 15
seconds, flip it, and then sprinkle the surface with half of the cheese.
Arrange half of the pear slices on one half of the crêpe, then fold the
other half over the pears. Slide the crêpe onto a serving plate and
fold it in half again to make a loose triangle. Keep the crêpe warm in
the oven while you repeat with the remaining ingredients. Serve right
away.

Crispy Flounder with Pears, Endive, and Meyer Lemon

Smoother, rounder, and deeper in color than standard lemons, Meyer lemons are less acidic, with orange and floral flavor notes.

• 
  
  2 small Meyer lemons
  
  


• 
  
  6 Tbs. unsalted butter
  
  


• 
  
  3 medium Belgian endives, trimmed and quartered lengthwise
  
  


• 
  
  3 medium firm-ripe pears, peeled, cored, and sliced lengthwise 1/2 inch thick
  
  


• 
  
  Kosher salt
  
  


• 
  
  1/2 Tbs. thinly sliced chives; more for garnish
  
  


• 
  
  1/2 cup unbleached all-purpose flour
  
  


• 
  
  1/2 cup fine-ground cornmeal
  
  


• 
  
  4 small flounder or sole fillets (about 1-1/2 lb.)
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  2 Tbs. olive oil
  
  


• 
  
  1/2 cup dry white wine
  
  

Tip:

You can use regular lemons in place of the Meyers, but the dish will taste more tart.

Finely grate 2 tsp. zest from one of the lemons. Squeeze 1-1/2 lemons to yield 2 Tbs. of juice. Thinly slice the remaining half and cut each slice into quarters; set aside.

In a 10- to 11-inch straight-sided sauté pan, melt 3 Tbs. of the butter over medium heat until foamy. Add the endives, pears, lemon juice, lemon zest, and 1/2 tsp. salt; stir to combine. Cover, reduce the heat to medium low, and cook, stirring occasionally until tender, 15 to 20 minutes. Remove the lid and cook until the endives and pears are lightly browned in places, about 2 minutes. Remove from the heat and stir in the chives.

While the endives and pears cook, combine the flour and cornmeal in a shallow dish. Season the fish lightly with salt and pepper and then dredge it in the cornmeal mixture. Heat 1/2 Tbs. of the butter with 1 Tbs. of the oil in a 12-inch skillet over medium-high heat. Cook 2 of the fillets, flipping once, until golden-brown and cooked through, 2 to 3 minutes per side. Transfer to a clean plate. Wipe out the skillet and repeat with another 1/2 Tbs. butter and the remaining 1 Tbs. oil and fillets. Transfer to the plate with the other fish. Wipe out the skillet again.

Heat the remaining 2 Tbs. butter in the pan until melted and browned and then stir in the lemon slices and a pinch of salt. Add the wine, bring to a simmer, and reduce by half, 1 to 2 minutes. Season to taste with salt and pepper.

Divide the pear mixture among 4 dinner plates and top with a fillet. Spoon the lemon pan sauce over the fish, garnish with chives, and serve.

Seared Duck Breasts with Pear-Bourbon Relish

This gorgeous main course is elegant enough for company, yet it’s simple and quick to make. Serve with wild rice and sautéed spinach.

• 
  
  4 small or 2 large skin-on duck breasts (about 2 lb. total)
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 Tbs. unsalted butter
  
  


• 
  
  1/4 cup minced shallot
  
  


• 
  
  1 large firm-ripe pear, peeled and cut into 1/4-inch dice
  
  


• 
  
  3 Tbs. bourbon
  
  


• 
  
  2 Tbs. light brown sugar
  
  


• 
  
  1 1-inch-wide strip lemon zest
  
  


• 
  
  2 tsp. fresh lemon juice
  
  


• 
  
  Pinch ground allspice
  
  


• 
  
  2 Tbs. dried sweetened cranberries
  
  


• 
  
  2 Tbs. coarsely chopped roasted unsalted pistachios
  
  

Position a rack in the center of the oven and heat the oven to 375°F.

Trim any excess skin off the edges of the breasts, score the skin in a 1/2-inch crosshatch pattern, and pat the breasts dry. Generously season both sides of each breast with salt and pepper.

Heat a heavy-duty ovenproof 12-inch skillet over medium-high heat until very hot, about 3 minutes.

Put the duck skin side down in the hot skillet (cover with a splatter screen if you have one). Cook until the skin is deeply browned and crisp, 3 to 4 minutes. Transfer to a large plate and pour off the fat in the pan. Return the duck to the pan skin side up and roast until medium rare (125°F), 10 to 15 minutes. Transfer to a cutting board to rest.

Meanwhile, melt the butter in a 2-quart saucepan over medium heat. Add the shallot and cook, stirring frequently, until softened, 1 to 2 minutes. Stir in the pear, bourbon, brown sugar, lemon zest, lemon juice, allspice, and 1/4 tsp. each salt and pepper. Cover and simmer until the pear is tender, about 3 minutes. Uncover and continue to cook, stirring occasionally, until just a little liquid remains, about 5 minutes more. Stir in the cranberries and remove from the heat.

Slice the duck breasts crosswise 1/4 inch thick. Remove the lemon zest from the relish and stir in the pistachios. Serve the duck with the relish.

Caramelized Pear Upside-Down Cakes with Cognac Whipped Cream

The firm, slightly grainy texture of Bosc pears is perfect for baking because it helps the pears keep their shape, an important factor for the finished appearance of these cakes with their pretty fans of caramelized pear slices. The cakes actually taste better the next day, after the pears have released a bit of their moisture, making this an ideal make-ahead dessert for the holidays.

For the cakes

• 
  
  3-1/2 cups plus granulated sugar
  
  


• 
  
  2-1/2 to 3 lb. Bosc pears (5 to 6 pears), peeled, cored, and sliced into thick wedges (about 1/2 inch at the widest)
  
  


• 
  
  1 lb. 1 oz. (3-3/4 cups) all-purpose flour
  
  


• 
  
  2 tsp. baking powder
  
  


• 
  
  1-1/4 tsp. baking soda
  
  


• 
  
  3/4 tsp. table salt
  
  


• 
  
  1 3-inch fresh vanilla bean
  
  


• 
  
  3 green cardamom pods
  
  


• 
  
  8 oz. (1 cup) unsalted butter, softened; more for the pans
  
  


• 
  
  1/2 tsp. almond extract
  
  


• 
  
  4 large eggs, at room temperature
  
  


• 
  
  2 cups buttermilk, at room temperature
  
  

For Serving

• 
  
  1/3 cup plus 1-1/2 Tbs. granulated sugar
  
  


• 
  
  3-1/2 Tbs. cognac
  
  


• 
  
  1-1/2 cups cold heavy cream
  
  

Make the cakes

Position a rack in the center of the oven and heat the oven to 350˚F. Butter 2 10-inch round cake pans and line the bottoms with parchment. Butter the parchment and set the pans aside.

Combine 1-1/2 cups of the sugar with 6 Tbs. of water in a 2-quart, heavy-duty saucepan over medium heat. Stir gently until the sugar dissolves and the syrup comes to a boil, about 2 minutes. If there are any crystals on the sides of the pan, wash them down with a brush dipped in water. Once the syrup boils, stop stirring, and boil undisturbed until it turns a deep amber color, 10 to 20 minutes.

Immediately remove the pan from the heat and, without stirring or scraping, drizzle the syrup evenly over the bottoms of the cake pans. If there are any sugar crystals visible, pour the syrup into the pans through a sieve. It’s fine if the caramel isn’t evenly spread in the pans when it hardens – it will melt and spread as the cakes bake. Arrange the pear slices in a spiral pattern on top of the caramel in the cake pans, fitting them tightly together. Whisk the flour, baking powder, baking soda, and salt in a medium mixing bowl.

Halve the vanilla bean lengthwise and scrape the seed pulp from the inside. Mash the pulp with the flat of your knife and chop through it briefly to make sure you have no large bits. Remove the seeds from the cardamom pods and grind them with a mortar and pestle to a coarse powder.

In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl with a hand-held electric mixer), beat the butter and the remaining 2 cups sugar on medium speed until fluffy, about 5 minutes. Beat in the vanilla bean pulp, cardamom, and almond extract, scraping down the sides of the bowl as necessary. On low speed, beat in the eggs one at a time until fully incorporated, about 30 seconds per egg. Alternately add the flour mixture in 3 additions and the buttermilk in 2 additions, mixing just until the batter is smooth and falls slowly in a thick ribbon from a spatula.

Spoon the batter over the pears, carefully spreading it evenly out to the edges of the pans without disturbing the pears. Tap the pans on the counter a few times to settle the batter. Bake until a toothpick inserted in the center of each cake comes out clean, 45 to 55 minutes.

Let the cakes cool on racks until they are barely warm. Run a knife between the cakes and the pan sides to loosen them. If you encounter a sticky place, dip the knife in water and continue until the cake is free of the pan sides. Invert the cakes onto serving plates. Lift the pans off the cakes and peel off the parchment. If a bit of caramel stays behind anywhere on the edge of your pan, use the tip of a knife to lift it and put it where it belongs.

When completely cool, wrap the cakes tightly with plastic and store them at cool room temperature for at least several hours, and preferably overnight. As they rest, the moisture in the cakes equalizes and the caramel on the edges softens, making the cakes very easy to slice.

Serve the cakes

When ready to serve, combine 1/3 cup of the sugar with 1/3 cup water in a small saucepan. Bring to a boil over medium heat, stirring frequently. When the sugar is completely dissolved, remove from the heat and stir in 2 Tbs. of the Cognac. Let cool briefly, then brush the syrup over the cakes to shine the pears.

Whip the cream, the remaining 1-1/2 Tbs. Cognac, and remaining 1-1/2 Tbs. sugar in a stand mixer fitted with the whisk attachment (or a hand-held electric mixer and a cold bowl) on medium-high speed to soft peaks, about 2 minutes. Slice the cakes and serve with the whipped cream.