Pear

Sometimes it’s a case of “the simpler the better.” Here, you bake apples in a rich, buttery caramel sauce and it doesn’t take much time to get it all together, either.

This old-time dessert is still a favorite today. It’s really a streusel apple pie baked without a crust.

A cobbler is the easiest way to get to something similar to a pie—meltingly tender and juicy fruit with a crusty topping—without having to make, roll out, and crimp pie dough. Biscuit dough, in general, is easy and fast to assemble, but the cream dough below is a real cinch because you don't even have to blend butter into the flour mixture; you just pour in heavy cream and stir, then pat it out with your hands. A round cutter is your default shape but feel free to rummage through your cookie cutter collection for something fun, such as a leaf or diamond.

A fruit-filled ice ring will melt more slowly than ice cubes, which means it won't water down your punch.

This is one of our End of Prohibition party special punch recipes and it was adapted from the Philadelphia Fish House punch, which was a favorite of Generals Washington and Lafayette. We replaced the original cognac with our local Laird’s AppleJack and got something fantastic as a result. We use all seasonal fruits for this—a beautiful feature that also makes it extra tasty.

Fresh compote replaces cream-and-egg-laden pie filling.

An elegant twist on the pineapple classic. You can use any kind of pear you'd like.

Arugula and pears flourish during the cooler late-autumn weather. Put them together for a great balance of sweet and piquant. The arugula is lightly dressed with a maple-sweetened vinaigrette to accentuate the natural flavor of the pears.

When coring the pears, make sure you also remove the fibrous portion along the line of the stem. Then, before serving, make sure to let the pears cool until they are just warm or room temperature. The flavor and texture is much richer once they've cooled. In fact, these pears are perfect for a dinner party or an event where food may be sitting out for a bit; the flavor actually gets better as they rest. Keep in mind the cooking time may vary depending on the variety of pear you use. Some are considerably firmer than others, so if the pears don't seem cooked enough after the suggested cooking time below, continue roasting them until they're very tender. It could take up to an additional half-hour if you get a really firm variety.

In this riff on melon and prosciutto, very ripe pears give the juiciest, most delicious result.

Chef Grossman whips up this drink to "cleanse and recharge." Be sure to pick firm pears because soft ones may clog the juicer.

Even imperfect, not-quite-ripe pears will become tender and richly flavored when baked in a crisp (apples, of course, are another good way to go). What makes this crisp especially lovely is cardamom, an assertive, warm spice, traditional in baking (especially in Sweden) with a wonderfully home-filling aroma.

It's hearty and health-helping: Eating mushrooms regularly may help lessen women's breast cancer risk.

The technique: Simply roll out the dough, mound the pear filling in the center, and fold the edges of the dough up and over the edge of the filling, creating free-form "sides" to hold in the fruit.
The payoff: No pressure, no crust anxiety. Just loosely shape the dough for a rustic and beautiful Thanksgiving dessert. Using unpeeled pears in this dessert saves time—and adds texture.

The technique: No measuring, no mixing— just roll out puff pastry, trim to a circle, and transfer it to the pan. If you can find all-butter pastry, it's worth using here because of its superior flavor and texture.
The payoff: It couldn't be easier to use—or more flaky and buttery.