Our 20 Best Pear Recipes Because Apple Shouldn’t Have All the Fun

Poached, baked, pickled, or smoked—here are the best ways to celebrate fall's most underrated fruit

By SAVEUR Editors | Published Sep 10, 2018 12:00 AM

Food

Andrea Wyner

Although autumn may mean you have to store away the strawberry recipes, it doesn’t mean you have to give up on fruit. Pears are severely underrated: they’re juicy and sweet and versatile, working beautifully in everything from a pie to a margarita to a marinade for lamb. Whether you’re looking to spice up your traditional easy fall dinners with a hint of pear, or looking for a beautiful picture-perfect dessert, or want to get a head-start trying out recipes for Thanksgiving dinner, here are our very best recipes to try this fall.

Honey-and-Butter Baked Pears with Cold Cream

These sticky caramelized pears get served warm with a glug of fresh chilled cream for dessert at Henne Kirkeby Kro chef Paul Cunningham’s holiday feast. He uses “double cream,” a dairy product not available in the U.S. You can use chilled crème fraîche on its own, or thin it slightly with chilled heavy cream to approximate the texture. If you can find organic heavy cream where the fat separates and floats to the top, skim off this fat and use it. Get the recipe for Honey-and-Butter Baked Pears with Cold Cream »

Lavender Rice Pudding with Pears

Lavender and delicately floral Bosc pears complement each other in this rich rice pudding, made fluffy and light with whipped cream. Get the recipe for Lavender Rice Pudding with Pears »

Pear Tarte Tatin

This tart is traditionally made with apples, but firm-fleshed pears make a delicate and delicious alternative. Get the recipe for Pear Tarte Tatin »

Baked Pears and Prunes with Red Wine Sauce

Grilled Banana-Pear Pancake

Golden Chrysanthemum

Another from Kenta Goto, this drink pays tribute to the Japanese golden chrysanthemum flower with this amber, pear-flavored Champagne elixir. Get the recipe for Golden Chrysanthemum »

Pickled Asian Pears With Lemon

Developed by cookbook author Karen Solomon, this tangy, piquant Asian pear pickle tastes great on its own, on a chicken sandwich, in an arugula salad, or paired with blue cheese. If you can’t find Asian pears, any kind of pear can be subbed in here; just look for specimens that are on the small side and rather firm. Get the recipe for Pickled Asian Pears With Lemon »

Spiced Pear Syrup

An essential ingredient in Zachary Stevens’ Eros Elixir, use this spicy fruit syrup to flavor cocktails, enhance whipped cream, or drizzle over ice cream. Get the recipe for Spiced Pear Syrup »

Nelson Pear Pie

A pie filled with fresh pears, drizzled with cream, and sprinkled with sugar and flour makes an incredibly simple, elegant dessert. Get the recipe for Nelson Pear Pie »

Arugula, Pecorino, Pine Nut, and Pear Salad (Rucola con Pecorino, Pignoli e Pere)

Raisins add a subtle sweetness to this salad from Enoteca l’Alchimista in Montefalco, Italy. Arugula, Pecorino, Pine Nut, and Pear Salad (Rucola con Pecorino, Pignoli e Pere) »

Korean Cold Buckwheat Noodles (Jaengban Guksu)

Don’t be fooled by the vegetable-heavy spread; this dish is sure to fill you up. A medley of thinly sliced vegetables is piled up with a mound of cold buckwheat noodles. They’re dressed with a slurpable spicy and savory gochujang sauce that makes for a Korean take on a chef’s salad. Get the recipe for Korean Cold Buckwheat Noodles (Jaengban Guksu) »

Pear-Marinated Roast Leg of Lamb

The enzymes found in pears tenderize this roast lamb, while garlic and herbs add flavor. Get the recipe for Pear-Marinated Roast Leg of Lamb »

Endive and Roquefort Salad with Smoked Pepper Jelly and Hazelnuts

Green beans, herbs, endives, and pears are dressed in a sherry vinaigrette, sprinkled with Roquefort and toasted nuts, and drizzled with piquant pepper jelly in this salad from The Grain Store in London. Get the recipe for Endive and Roquefort Salad with Smoked Pepper Jelly and Hazelnuts »

Pear and Cheese Ravioli (Cacio e Pere)

Nothing says love like homemade pasta. Lidia Bastianich’s recipe mixes tender, sweet Bartlett pears with sharp pecorino and creamy mascarpone to make a rich filling for ravioli.