Fruit recipe collection

Pear and cranberry tart with a buttery oat crumble topping. Tart cranberries burst in a sweet corn syrup sauce with tender sliced pears underneath the crisp.

Pear and ginger pudding layered with butter-sauteed pears, broken gingersnap cookies, and heavy cream, then baked until bubbling. A warm, spiced fruit dessert.

Pear and raisin charoset with dried apricots, honey, cinnamon, lemon juice, and red wine. A lighter, fruit-forward Passover charoset without nuts or apples.

Double-crust pear and cranberry pie with a cranberry juice glaze drizzled on top. Tart cranberries balance sweet pears in a cornstarch-thickened filling.

Pear bread pudding baked in individual ramekins with currants and Muscat wine, served with a silky lemon-infused Muscat custard sauce. An elegant French-style dessert.

Gluten-free pear breakfast cake made with rice flour and cornstarch, topped with a crackly sugar bloom. Light, simple, and naturally gluten-free with tender fruit in every bite.

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.

Spiced pear cake with oats, brown sugar, nutmeg, ginger, cloves, and cinnamon. Soaked oats add moisture and a hearty, rustic texture to every slice.

Old-fashioned pear conserves with ground lemon, orange, and raisins cooked down with sugar until thick. No pectin needed for this chunky, citrus-bright preserve.

Everyone loves the crunchy oat topping and sweet pear filling in this fruity crisp. This crisp is delicious, served warm.

Pear honey is a Southern-style fruit spread made from ground pears, apples, and orange cooked down with sugar until thick and golden. No actual honey needed.

Pear relish cooked slow with brown sugar, raisins, onions, and vinegar until thick and jammy. A sweet-tangy condiment perfect for cheese boards, pork, or holiday gifting.

Fresh pear salsa with tomatoes, green pepper, oregano, basil, and a kick of hot sauce. A sweet-savory fruit salsa ready in 20 minutes that pairs with chips, fish, or grilled chicken.

This sorbet, based simply on commercially canned pears, can be enhanced with the flavor of eau-de-vie de poire (pear liqueur) or, if preferred, with fresh lemon juice.

Try serving this with softened vanilla or cinnamon ice cream, or with cinnamon whipped cream. To make the latter, whip some heavy cream with a pinch of cinnamon. You can serve the tart warm or at room temperature. Wrap in plastic and keep overnight at room temperature. Or refrigerate for longer storage.

A classic French pear and frangipane tart: vanilla-poached pears arranged over almond pastry cream spiked with kirsch and crushed macaroons, finished with apricot glaze and pistachios.