This week’s Recipe Hit List offers plenty of inspiration and ideas for cooking up and preserving this year’s pear harvest, around half are baking recipes but I’ve included a few canning recipes and other goodies too. I’ve handpicked and bookmarked these from around the ‘net and they each look delicious, can’t wait to try them all! Enjoy 🙂
*Note: Descriptions below are quotes from the sources
I’ve started the list with canning/preserving pears, but you’ll find 10 recipes for pear butter on this page. You’ll also find a few freezer jam recipes here and homemade jams on this page (with some using pears as an ingredient).
- Bottled Fruit: Belgian Pears Recipe:
This wonderful concoction just happens to be preserved in a jar. We tend to include this for dinner parties when we’re feeling under pressure. Many jars of this superb non-alcoholic scrumptiousness are patiently sitting in our barn, waiting to be opened and enjoyed. From The Cottage Smallholder.
- Canned Pears with Star Anise: I decided to take a more straightforward approach: simple syrup + star anise. Since I still had some Seckel pears left over from my last trip to Mood’s, I left them whole. It really is the kind of thing that invites endless variation: if you like peppercorns and thyme with your pears, then by all means, you should try it. I suspect ginger would be particularly nice. From Doris And Jilly Cook.
- Vanilla Pears: A Home Canned Favorite: The addition of vanilla gives these pears a wonderful delicate taste that can be enjoyed alone, in galettes, or on yogurt (one of my favorite ways to eat them). In this recipe it is safe to substitute different spices. If you don’t like cloves, use nutmeg instead. From Stitch And Boots.
- Piquant Pears With Bay Leaves & Black Pepper (Canning): The only question was what to call the preserve. Traditionally when you add vinegar to fruits in syrup—it’s not an unusual thing to do—you’d call it “pickled,” but “pickled pears” didn’t sound right to me. The syrup, after all, is sweet as well as sour—although I wouldn’t call it “sweet & sour pears,” either, because that makes me think of bad take-out food. Finally I settled on “piquant.” Found at Saving The Season.
- Canned Pears In Vanilla Syrup (Canning): This recipe preserves the pears subtle almost floral flavor. Adding a few peppercorns and the brandy to each jar provides a barely perceivable counterbalance to the the sweetness of the sugar syrup, making it a bit more refined than your average canned pear. From Put Up Or Shut Up (Adventures In The Pantry).
- Cranberry-Pear Chutney: This chutney is perfect for fall, with its chunks of pear, fresh and dried cranberries, and spiced orange flavors. It can replace cranberry sauce on your holiday table, or you can use it as a condiment for sandwiches. I’ve been know to eat it straight out of the jar. From Peanut Butter And Julie.
- Pear Chutney: I really love this recipe: it has a lot of ingredients, but the mix of dried fruits, nuts, and fresh fruit, along with spices – including cayenne – gives it a wonderful depth, texture and flavor balance. And look at the beauty of the pot as it was filled with good stuff. From Lelo In Nopo.
- Roasted Pear & Vanilla Bean Frozen Yogurt: One of my latest ice cream obsession is Häagen-Dazs’s Caramelized Pear & Toasted Pecan. I have become an instant fan, literally on the first lick. Little did I suspected that caramelized pear would taste so delicious in ice cream. No wonder it has won the Häagen-Dazs flavor search in 2007. I couldn’t get enough of it, and even though the weather has cooled down considerably – indication of time to put my ice cream maker to rest until next summer, I find myself churning out a batch of roasted pear & vanilla bean frozen yogurt. I couldn’t help it. My favorite Greek yogurt is on half price and the gorgeous pears have just graced the farmer’s stand, surely this is a SIGN! Found at Fresh From The Oven.
- Rustic Pear Tart: Next time you’re in a rush and need a simple solution for what to serve alongside a cup of coffee or tea when friends, neighbors and family are gathering together, I’d definitely recommend this one with a big thumbs up. And if you’d like to have this as a local food option even later into the year – say the December holidays – after pear season has left us once again, you could make the filling now and freeze it for later. Just let it thaw before proceeding with the tart. Found at Straight From The Farm.
- Dark Gingerbread Pear Cake: I set out to bake this cake and was amazed at just how quickly the whole thing came together and how good it tasted. Fresh ginger is key here, and while it’s a bit of a pain to peel and grate, it makes all the difference in the taste! From Sassy Radish.
- Warm Pear Ginger Upside-Down Cake with Amaretto Whipped Cream: A moist, gingery cake topped with a mixture of butter, brown sugar, candied ginger and a double-layer of sliced pears, sweet and ripe but still firm. The rounded edge is the best part, melt-in-your-mouth buttery in places, then a little crispy from the brown sugar. I also love seeing the chopped candied ginger peeking out of the cake and dancing on top of the pear slices. From Ezra Pound Cake.
- Pear Apple Crumb Pie: I wanted to create a unique spin on the traditional apple pie by incorporating the tender goodness of pears. Not to mention making my life a little easier by using a premade pie crust and crumb topping. From Culinary Cory.
- Vanilla Cardamom Pear Pie: It’s truly one of the most incredible pies that I’ve ever baked. The flavors blend so wonderfully together with the aromatic scent of cardamom and the sweetness of split vanilla bean. And the crust is so perfectly flaky and buttery, you’ll want to make it over and over again. I’m sure of it. From Milk Eggs Chocolate.
- Very Spicy Caramel Pears: These are wonderful served in a shallow bowl with a scoop of vanilla ice cream. Preparing apples in the same way would be, I think, absolutely delicious. From Eggs on Sunday.
- Vanilla Pear Granita: A granita may sound like a fancy word for something obscure, but it’s really the lazy cook’s sorbet. It’s crushed, slushed, slurried, partially frozen ice with flavorings often involving fruit. If you’re a fan of shaved ice or sno-cones, this is more or less the same stuff, only you can make your own version with much better syrup and fresh fruit. Skip the high fructose corn syrup and artificial flavor — besides, these are much harder to find ingredients than a couple of good pears. From Not Eating Out In New York.
- Cocoa Pear Crisps (Chips): Truth be told, I went cocoa-happy. I wanted the chocolate flavor to be assertive, despite its supporting role. I added 2 Tbsp of it, and I’m glad I did. Pears and cocoa get along marvelously, and the final product was tangy and spicy and a bit rich and bitter from the cocoa, not to mention perfectly crisp and crunchy. Is your mouth watering, too? Found at Not Derby Pie.
- Pear and Banana Loaf: Last night I looked around the kitchen and saw that I still had those pears and also some really ripe bananas. I decided to bake a pear and banana loaf. It’s really easy to put together… and the result is moist and fruity with a hint of cinnamon. From Some More Please!
- Pear & Ginger Cookies: From Lucullian Delights.
- Honey Pecan Pear Bread: What a wonderful match of fall flavors! A while back Mom bought two lugs of pears, and we have been patiently waiting for them to ripen. Now they’re ready, and we have to deal with those two lugs of pears. NO problem! We froze some, dehydrated others, and turned them into jam. And I couldn’t help but put them into this scrumptious loaf! From Cooking For Seven.
- Pear and Cream Cheese Muffins: Recipe from Cooking During Stolen Moments.
- Pear And Walnut Sponge: While I’ve made many crumbles with pears and other fruits, for this recipe I’ve taken a different approach. Instead of crumble I’m topping the fruit with a sponge batter. The sponge itself is slightly different in that potato flour is used – which makes it gluten free. From Cook (Almost) Anything At Least Once.
- Pear Sorbet: This sorbet will make you appreciate just how amazing the pear is. And sometimes you need something like a pear to get you through these long Chicago winters. From Lottie & Doof.
- Ricotta Stuffed Asian Pears with Cinnamon Recipe: I created this recipe on a whim the other night, looking for a light and semi-healthy dessert that involved no refined sugar. Pear desserts are right at the top of my list this time of year. The first bite was dreamy, and every bite thereafter was kind of a blur. It was so good that I ended up eating the rest of the ricotta filling with a spoon. From Wasabimon.
- Oat, Pear and Raspberry Loaf: It was a dense, moist, falling apart mess. It’s a very hearty cake that would be great for breakfast or brunch. Found at Pittsburgh Needs Eated.
- Pear Custard Tart: The amount of pears depend on the size of the baking pan, and need to be placed in tight formation around the perimeter and also in the center if space allows. Select firm, ripe fruit which will withstand baking time. For a neater finish to the crust edge, cut a circle out of waxed paper to shield the central area. Sift confectioner’s sugar through a sieve around the edges and gently lift wax circle away. From Rubber Slippers In Italy.
- Pear Cream Cheese Bars with Macadamia Nut Crust: The bars have a great interplay of textures — a crisp, nutty cookie foundation, then an almost cheesecake-like middle, followed by slices of fresh pears, and a quite sweet, thick layer of crunchy streusel on the very top. The flavor is reminiscent of a heady pear spice cake in a whole different guise. From Food Gal.
- Pear Ginger Quickbread: love love love ginger and pears aren’t too shabby either. This is a recipe I’ve had for years and years and I’m very happy for the theme this month, as I haven’t made it for years and years..I had quite forgotten about it buried in my recipe box. I hope you like it too! From The Barmy Baker.
- Spiced Pear & Walnut Muffins: I love the heady spiced scent of these muffins when they are fresh from the oven. These muffins are wonderful with a cup of hot apple cider or a cup of tea. Enjoy! From Dragon’s Kitchen.
- Spiced Pear Coffee Cake with Brown Sugar & Oat Streusel: What fruit doesn’t love being spiced up with some cloves and nutmeg, sweetened with some streusel, and baked in a moist, tender cake? That’s a rhetorical question. Coffee cake is perfect as part of Sunday brunch, with an early morning cup of coffee or tea, or as an afternoon treat. From Cookin’ Canuck.
- Honey Roasted Pears: I think this general idea inspires so many other combinations as the seasons change. In the summer you could substitute peaches, and use vanilla bean instead of cinnamon in the yogurt cream. Or I imagine in the fall, you could give the pan a bit of extra time in the oven and use apples instead… then sprinkle some granola and nuts on the top. From Sprouted Kitchen.
- Spiced Apple and Pear Crumble: It’s simple, fragrant, and mighty tasty, just like any apple/pear dessert should be. From Bread & Honey.
- Cornelia Walker Bailey’s Pear Bread: The cinnamon speckled dough cooks up beautifully with the pieces of pears popping through. The brown sugar keeps the dough moist and the nuts give it a hearty bite. The recipe is failproof. Literally, babies could make this thing and yet it manages to blow the roof off of everyone’s mouth. If you don’t have pears, you could probably use another a stone fruit instead. Found at A Southern Belle.
- Roasted Rosemary Pears: I have made this dish with pears and plums, so don’t be afraid to experiment. You can eat them with any other dish, or for breakfast with cheese. Maybe even a midnight snack! From A Life (Time) Of Cooking.
- Pear And Ginger Cake With Walnuts: What intrigued me was the addition of ginger to complement the pear. A simple cake batter flavoured with a hint of dried ginger (though next time I’m going to try fresh or a combination of the two) and topped with sliced pears and a generous sprinkling of walnuts. SUPER YUM! From The Purple Foodie.