Pears are the perfect fruit for fall and winter baking, with different varieties coming into season from late July to midwinter. For best results, use fresh pears in these simple recipes.
Pear Crisp Recipe
A crisp or crumble is an economical and easy dessert recipe to prepare. Fruit is spread in the bottom of an oven-proof dish and then topped with a crumbly layer usually made of butter, brown sugar and flour or oats. As it bakes, the butter melts and the sugar caramelizes, creating a crunchy texture that contrasts nicely with the softened fruit beneath.
A cobbler is similar to a crisp or crumble, except that the topping is more dough-like.
Pear Crisp Ingredients:
For Pear Crisp Filling:
3 ripe pears
1 Tbsp fresh lemon juice
1 tsp cinnamon
¼ tsp fresh grated nutmeg
1 Tbsp flour
¼ cup sugar
For Pear Crisp Topping:
½ cup rolled oats
1/3 cup brown sugar
¼ cup butter, softened
Preheat oven to 375 degrees.
Wash pears. Peel, seed and chop. Place in a medium bowl and toss with lemon juice.
Mix in flour, lemon zest, cinnamon, nutmeg, flour and sugar.
In a separate bowl, combine rolled oats, brown sugar, softened butter and pinch of salt.
Spread pear mixture into a greased and floured 8” x 8” x 2” glass baking dish.
Sprinkle oat topping evenly over pears.
Place in oven and bake for 35-40 minutes.Remove from oven and serve warm with vanilla ice cream or whipped cream.
Easy Sautéed Pears with Ruby Port Sauce Recipe
Pears and Port wine have an affinity for each other. Simple ingredients and quick preparation make this dessert recipe a fall favorite.
Sauteed Pears Ingredients:
4 firm, all-purpose pears like Bartlett or Bosc
2 Tbsp butter
1/3 cup red currant jelly
1/8 tsp. ground ginger
2 Tbsp port
Candied ginger for garnish
Sauteed Pears Directions:
Wash pears. Keeping stem and peel attached, slice pears lengthwise into 4 pieces each.
In a large frying pan, melt butter over medium-high heat and cook pears, turning till lightly browned. (Pears may need to be cooked in batches.)
To a small saucepan, add red currant jelly and ginger. Warm over low heat, stirring until jelly is melted. Do not boil.
Stir in port wine and remove from heat.
Place cooked pear slices on plate.
Drizzle 2 tablespoons of ruby sauce over each pear and garnish with a few pieces of candied ginger. Makes 4 portions. Serve with coffee and chocolate truffles for an elegant after dinner treat.
Quick Pear Clafouti Recipe
A clafouti is a French oven-baked dessert pudding. Cherries were the inspiration for the original recipe, though raspberries, peaches and fig clafoutis are also delicious. The impressive end result belies the little effort it takes to produce.
Pear Clafouti Ingredients:
1 cup milk
2 tsp vanilla
2/3 cup all-purpose flour
½ cup granulated sugar
¼ tsp freshly grated nutmeg
Pinch of salt
Unsalted butter to grease baking dish
3 ripe but firm pears, peeled, seeded and chopped
1 Tbsp fresh lemon juice
Pear Clafouti Directions:
Wash pears, peel, seed and chop. Place in bowl and toss with lemon juice.
Preheat oven to 350 degrees.
Crack eggs into a medium bowl. Beat with electric mixer until foamy.
Add milk, vanilla, sifted flour, sugar, nutmeg and pinch of salt. Beat again until smooth.
Pour batter into buttered 9” ovenproof dish or pie plate. Scatter pear pieces over batter.
Place in oven and bake 40-45 minutes. The batter should rise and turn golden when done.
Remove clafouti from oven and let stand 10 minutes before serving. Dust with confectioners’ sugar, which is a fine powdery sugar also known as icing or powdered sugar. Makes 8 portions.
More Dessert Recipes
- Hummingbird Bread
- Salted Caramel Chocolate Chip Cookie Dough Bars
- Mint Grasshopper Cookies
- White Chocolate Crinkle Cookies
- Candy Cane Bars
- White Chocolate Caramel Peanut Butter Bars
- Easy Banana Bread
- Whoopie Pies
- Blueberry Cinnamon Roll Casserole
- Sopapilla Cheesecake (this is LIFE CHANGING good)
- Yum Yum bars (also known as Texas Gold)
- Abuelo’s Capirotada Mexican Bread Pudding