Elegant Cranberry-Pear Salad

9 c. torn red leaf lettuce

1 medium pear, chopped

1 small red onion, halved and sliced

1/2 c. crumbled blue cheese

1/3 c. dried cranberries

1/3 c. chopped walnuts, toasted

Dressing:

1/2 c. canola oil

1/4 c. sugar

1/4 c. red wine vinegar

1/2 t. poppy seeds

1/8 t. Worcestershire sauce

In a large serving bowl, combine salad ingredients.

In a jar with a tight-fitting lid, combine dressing ingredients; shake well. 

Just before serving, shake dressing to combine, and pour over salad (or serve salad separately and pass dressing).

Serves 12.

Adapted from TasteofHome.com. 

Apple & Pear Crisp

Cooking spray

4 c. peeled and sliced apples (Granny Smith and McIntosh)

2 semi-firm pears, cored and cut into eight pieces

1 c. sugar

1 t. ground cinnamon

1/2 t. ground ginger

1/2 t. kosher salt

2 T. fresh lemon juice

1 c. regular uncooked oats

2 T. all-purpose flour

1 c. sliced almonds, toasted

1/4 c. packed light brown sugar

1/4 t. ground ginger

1/2 c. melted butter

Lightly grease a 6-qt. slow cooker with cooking spray. Place fruit in the bottom. Toss with sugar, cinnamon, ginger, salt, and lemon juice to combine.

Stir together oats, flour, almonds, brown sugar, ginger, and melted butter. Spoon over apple mixture. Cover and cook on HIGH 3-4 hours.

Serves 6.

 Adapted from a Southern Living magazine recipe.

Pear Cranberry Cheddar Pie with Hazelnut Crumble

Filling:

5 large ripe pears (any kind), peeled and cut into 1/2-inch chunks

1 c. fresh or frozen cranberries (do not thaw)

1 c. shredded sharp cheddar cheese

1/2 c. packed light or dark brown sugar

1/4 c. all-purpose flour

1 t. ground cinnamon

1/4 t. ground ginger

1 T. lemon juice

1 9-inch pie shell, parbaked

Topping:

1/2 c. packed light or dark brown sugar

1 t. ground cinnamon

3/4 c. all-purpose flour

1/3 c. hazelnuts, skins removed, chopped

1/2 c. salted butter, melted

Preheat oven to 425° and set a rack to the lowest position. 

For pie filling, combine pear chunks, cranberries, cheese, brown sugar, flour, cinnamon, ginger, and lemon juice together in a large bowl. Spoon into the pie shell, leaving the juices behind.

For topping, combine brown sugar, cinnamon, flour, and nuts. Pour melted butter on top and stir with a fork until crumbles develop. Sprinkle topping all over the filling.

Bake the pie for 10 minutes, then reduce heat to 375° and bake until the top is browned and the juices are bubbling, 40-50 minutes more. Remove finished pie from the oven and place on a wire rack to cool completely. The pie filling will set as it cools. Slice and serve pie at room temperature.

Serves 8.

Adapted from Yankee magazine, Jan./Feb. 2021, p. 48.

Pear-Rosemary Potato Gratin

12 oz. yellow potatoes, sliced 1/8" thick

2 Bosc pears, peeled, halved, cored, and sliced lengthwise 1/8" thick

1 5.2-oz. package semisoft cheese with garlic and fine herbs (such as Boursin)

3/4 c. half-and-half

4 T. grated Parmesan cheese, divided

1/4 t. salt

1 T. chopped fresh rosemary, plus more if desired

1/2 t. lemon zest, plus strips if desired

Preheat oven to 375 degrees. In a medium saucepan, bring salted water to boiling. Add potato slices. Simmer, uncovered, for 3 min. Drain. Let cool slightly, about 10 min. Arrange potato slices and pear slices in a 1-1/2-qt. au gratin dish, alternating them.

In a small saucepan, combine semisoft cheese, half-and-half, 2 T. Parmesan, and salt. Whisk over medium-low just until melted. Add rosemary and lemon zest. Pour over potato and pear slices. Sprinkle with remaining Parmesan. Top with additional rosemary and lemon zest strips, if desired.

Bake, uncovered, 40 min. or until potatoes are tender and browned. Let stand 10 min. Remove rosemary and lemon zest strips, if used.

Serves 4.

Adapted from Better Homes & Gardens magazine, Nov. 2020, p. 141.  

Pie Fillings

Gingered Cranberry*

2-1/2 c. fresh or frozen cranberries

3/4 c. packed brown sugar

1/4 c. water

1 T. cornstarch

1 T. butter

1 T. orange juice

2 t. grated fresh ginger

Combine all ingredients in a medium saucepan. Cook and stir over medium heat until thickened and bubbly. Cool completely before using. 

Brown Sugar*

3/4 c. packed brown sugar

2 T. all-purpose flour

1/4 c. very finely chopped pecans or walnuts

1 T. unsweetened cocoa powder

1-1/2 t. ground cinnamon

2 T. melted butter

2 T. heavy cream

Stir together sugar, flour, nuts, cocoa powder, and cinnamon in a bowl. Stir in butter and heavy cream.

Spiced Pear*

3 c. chopped. peeled fresh pears

1/3 c. sugar

2 T. all-purpose flour

1 T. butter

1 T. lemon juice

2 t. pumpkin pie spice

Combine all ingredients in a medium saucepan. Cook and stir over medium heat until thickened and bubbly. Cool completely before using.

*Recipe was for 16 hand pies. Check amounts before using for regular pie.

Adapted from Magnolia Journal magazine advertisement.

Spiced Roasted Fruit

1/4 - 1/2 c. packed brown sugar
1/2 t. ground cardamom or cinnamon
6 c. fresh fruit, such as grapes, berries, and/or sliced pears
3 T. butter, melted
Ricotta cheese, yogurt, or prepared oatmeal

Preheat oven to 450 degrees.

In a small bowl, combine brown sugar and cardamom or cinnamon.

Line a 15 x 10" baking sheet pan with parchment paper. Spread fruit evenly in prepared pan. Drizzle with butter and sprinkle with sugar mixture. Bake, uncovered, 10-15 minutes or until fruit is soft and starting to brown. Let cool slightly, then serve over ricotta, yogurt, or oatmeal.

Serves 4.

Adapted from Better Homes & Gardens magazine, Feb. 2020, p. 64.

Gingerbread-Pear Loaf

Cooking spray
1-1/2 c. all-purpose flour
1-1/2 t. ground cinnamon
3/4 t. ground ginger
3/4 t. baking powder
1/4 t. plus 1/8 t. baking soda
1/4 t. ground cloves
1/2 t. kosher salt
1/2 c. molasses
1/2 c. buttermilk
6 T. unsalted butter, at room temperature
1/3 c. packed dark brown sugar
2 large eggs
1-1/2 t. vanilla extract
1/2 firm but ripe Bartlett pear, peeled and chopped

Preheat oven to 325 degrees. Lightly grease an 8 x 4" loaf pan and line with parchment paper, leaving an overhang on two sides.

Whisk together flour, cinnamon, ginger, baking powder, baking soda, cloves, and salt in a bowl. In a separate bowl, combine molasses and buttermilk. Set both aside.

Beat butter and brown sugar with an electric mixer on medium-high speed until light and fluffy, 2-3 minutes. Reduce speed to medium and beat in eggs and vanilla. Reduce speed to low and beat in flour mixture and molasses mixture alternately, starting and ending with flour mixture, until just incorporated.

Fold in pear pieces and transfer to prepared pan. Bake until a wooden pick inserted in the center comes out clean, 40-50 minutes. Transfer to a wire rack to cool completely.

Makes 12 servings.

Adapted from Country Living magazine, Dec. 2018. p. 109.

Nutty Pear and Lemon Crumble

2 lemons, juice and zest
2 lbs. pears, peeled, cored, and chopped
3 T. honey or sugar
1 t. powdered ginger
5 oz. butter, melted
6 oz. whole wheat flour or pinhead oatmeal
2 oz. sugar
Pinch of salt
3 oz. rubbed hazelnuts

Preheat the oven to 400 degrees.

Prepare the pears and coat with the lemon juice, zest, honey, and ginger. Place in an ovenproof dish.

Mix the melted butter with the flour to form a breadcrumb-like texture. Mix in the sugar, salt, and hazelnuts.

Pour the crumble mixture over the pears. Bake for 50 minutes or until slightly browned on top.

Serve with custard or ice cream.

Serves 4.

Adapted from Entertaining with Friends, p. 39.

Risotto with Pears & Goat Cheese

3 large ripe pears, divided
1/2 c. dry white wine
2 T. butter
1 shallot, finely chopped
1-3/4 c. risotto rice
3 c. vegetable stock, boiling, divided
Salt and freshly ground black pepper
8 oz. fresh creamy goat cheese
2 T. chopped candied ginger
Fresh marjoram, for garnish

Preheat the oven to 350 degrees.

Cut one of the pears in quarters and remove the core. Slice very thinly and place the slices on a baking sheet lined with baking parchment. Bake, turning from time to time, until the slices have dried out, 15-20 minutes. Set aside. Core and chop the remaining pears.

Place the wine in a small saucepan and bring to a boil over low heat. Simmer for 10 minutes.

Melt the butter in a large frying pan over medium heat. Add the shallot and saute until transparent, 3-4 minutes.

Add the rice and saute for 2 minutes. Pour in the hot wine and cook until it evaporates, 2-3 minutes. Add 1/2 c. of the stock and cook until it is absorbed. Add the chopped pears and mix well. Keep adding the stock, 1/2 c. at a time, cooking and stirring until each addition has been absorbed and the rice is tender, 15-18 minutes.

Season with salt and pepper. Remove from the heat. Stir in the goat cheese and ginger. Cover and let rest for 2 minutes.

Top with the baked pears. Garnish with marjoram and serve hot.

Serves 4.

 Adapted from Simply Delicious Vegetarian, p. 272.  

Gingersnap Crumb Pear Pie

Pastry for single-crust pie (9 inches)
Hot caramel ice cream topping, optional

Topping:

1 c. crushed gingersnap cookies (about 16 cookies)
1/4 c. all-purpose flour
1/4 c. packed brown sugar
Pinch of salt
1/2 c. cold butter, cubed

Filling:

2/3 c. sugar
1/3 c. all-purpose flour
1/2 t. ground ginger
1/4 t. salt
2-1/2 lbs. ripe pears, peeled and thinly sliced
1 T. lemon juice
1 t. vanilla extract

On a lightly floured surface, roll pastry dough to a 1/8-inch thick circle; transfer to a 9-inch pie plate. Trim and flute edge. Refrigerate 30 minutes. Preheat oven to 400 degrees.

Line unpricked pastry with a double thickness of foil. Fill with pie weights. Bake 15-20 minutes or until edges are golden. Remove foil and weights; bake 3-6 minutes or until bottom is golden. Cool on a wire rack. Reduce oven to 350 degrees.

For topping, in a food processor, combine crushed cookies, flour, brown sugar, and salt. Add butter; pulse until crumbly.

For filling, mix sugar, flour, ginger, and salt. Gently stir in pears, lemon juice, and vanilla. Transfer to crust; add topping.

Place pie on a baking sheet. Bake 60-70 minutes or until lightly browned and pears are tender. Cover with foil the last 15 minutes if needed to prevent overbrowning. Cool on a wire rack 1 hour before serving. If desired, drizzle with caramel topping.

Makes 8 servings.

Adapted from County Woman magazine, Oct./Nov. 2015. 

October Bitter Sweet Salad with Cranberry Dressing

Cranberry Vinaigrette:

1/2 c. extra-virgin olive oil
3 T. cider vinegar or white wine vinegar
2 t. sugar
1/4 c. dried cranberries (craisins)
1 t. salt
1/4 t. ground black pepper

Salad:

8 c. mixed field greens, rinsed (use sharp ones: arugula, watercress, mizuna, frisee, etc.)
2-3 firm but ripe Bartlett pears, cored and thinly sliced
3 T. fresh lemon juice
2 c. celery heart stalks, sliced on the diagonal
1/4 c. dried cranberries (craisins)
1/4 c. crumbled goat cheese (optional)

Combine the vinaigrette ingredients in a blender or food processor and whirl until the craisins are finely minced and suspended in the dressing. Set aside.

Tear the salad greens into bite-sized pieces and arrange on plates or a large platter. Toss the pear slices and lemon juice together in a bowl to evenly coat the pears and prevent discoloration, then arrange them on the greens. Top with the celery slices and sprinkle on the cranberries. Finish with the crumbled cheese, if using.

Shake up or stir to the vinaigrette and drizzle it evenly over the salad just before serving.

Serves 8.

Adapted from Moosewood Restaurant Celebrates cookbook, p. 122.  

Free-Form Pear Tart

4 ripe Bosc pears
2 T. butter
1/2 c. sugar, divided
Juice of 1/2 lemon
Apricot jelly (optional)
Refrigerated pie crust

Peel and core the pears, and cut them into chunks. Saute in the butter over medium-high heat. Stir in 1/4 c. of the sugar. If the pears are truly ripe, they will give up their juices readily. Saute until they have started to brown and the juices have thickened a bit. Let them cool for a few minutes.

Lay out pie crust on parchment paper on a baking sheet (the kind with an edge). Pile the pears into the center of the pastry and squeeze lemon juice over them. Sprinkle with the remaining 1/4 c. sugar and fold up the edges of the pastry to make a tart. Bake at 350 degrees until pastry is golden and fruit is bubbly, about 40 minutes.

Brush the tart with apricot jelly before serving, if desired.

Makes 1 tart.

Adapted from Tasty, p. 429.

Spinach-Pear Salad with Mustard Vinaigrette

2 Bosc pears, cored and thinly sliced
1 6-oz. package fresh baby spinach
3 T. water
2 T. balsamic vinegar
1 tsp. sugar
5 tsp. extra-virgin olive oil
1-1/2 tsp. stone-ground mustard
3/4 tsp. salt
1/2 tsp. coarsely ground black pepper
1/4 cup (1 oz.) shaved Parmigiano-Reggiano cheese

Combine pear slices and spinach in a large bowl. Combine water and next six ingredients (through pepper), stirring with a whisk. Drizzle vinaigrette over salad, and toss gently to coat. Sprinkle with cheese.

Serves 12 (2/3 cup salad and about 1 tsp. cheese per person).

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