Pear recipe collection

Layered phyllo strudel filled with fig puree and fresh pears spiced with cinnamon and allspice, drizzled with warm honey and chopped hazelnuts.

Pear bread pudding with rum-soaked raisins, butter-sauteed pears, and a rich egg custard baked until golden. An autumn dessert that turns stale bread and ripe pears into something extraordinary.

Pear-apple mincemeat pie: a lattice-topped classic with homemade or jarred pear-apple mincemeat, extra sugar, and buttery pastry. Old-fashioned holiday dessert at its best.

Old-fashioned Pennsylvania Dutch pickled pears: whole or sliced pears poached in spiced apple cider vinegar syrup with cloves and cinnamon. Traditional canning recipe for the holiday relish tray.

Pizza bread for the bread machine bakes pepperoni, mozzarella, parmesan, mushrooms, and oregano right into the loaf. Hands-off, no kneading, and the inside tastes like a pepperoni roll.

Thirty cloves of garlic, white wine, cinnamon, and cumin transform beef stew into a Greek stifado that smells like a Mediterranean kitchen. Topped with crumbled feta and crunchy walnuts for the finish.

Uzvar is a traditional Ukrainian dried fruit compote simmered in apple cider with honey, cloves, and cinnamon. Warm, fruity, and gently spiced, it keeps in the fridge for up to two weeks.

Non-dairy fruit shake made with homemade almond milk, frozen fruit, and maple syrup. Includes from-scratch almond milk instructions for a fully plant-based smoothie.

Geneva pear flan, a Swiss shortcrust tart piled with fresh pears, candied citrus peel, raisins and walnut oil, moistened with white wine and finished with a blanket of baked cream. An old-world tart from the French-Swiss border.

Macadamia fudge torte with devil's food cake mix, pureed pears, chocolate chip filling, and warm butterscotch sauce. A layered springform pan dessert.

Classic Swiss fondue with a full pound of Gruyère melted into dry white wine with kirsch and nutmeg. The authentic recipe for a fondue pot and crusty bread cubes.

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.

Glossy pear slices baked in corn syrup-lemon glaze, crowned with buttery almond crumble. A showpiece autumn dessert for cozy dinner parties.

Big seven-fruit salad with apples, pears, oranges, grapes, pineapple, peaches and bananas, finished with whipped topping. A summer-table classic for gatherings.

Triple pear puree, a silky autumn condiment built on Anjou pears simmered to applesauce thickness with pear vinegar, sugar, and a finishing splash of pear brandy. The pantry staple that transforms a cheese board.

Homemade apple-pear butter with orange juice and orange zest, slow-cooked until thick and spreadable, then canned in a boiling-water bath. A classic fall preserve that keeps for months.