Pear

The compote is a mixture of spiced fresh and dried fruits that are cooked in white grape juice and white wine. Any leftovers are great over ice cream or with plain yogurt for breakfast. Prepare the compote and flans at least one day before you plan to serve them.

The pears give this pretty pizza fresh flavor and texture.

The sweetness of the pears and honey in this recipe are a nice foil for the savory ricotta.

Anatra Ripiena This is virtuoso trattoria cooking; not modest, certainly, but authentic. What to drink: A reserve Chianti. Try: Fontodi Chianti Riserva.

This is my friend Paule Caillat's recipe, with its meltingly tender all-butter crust. Instructions for poaching fresh pears are included, but if you want to save time, do what Paule and other French women in a hurry do — use canned pear halves. Just drain the canned pears, dry them very well, and carry on.

Pink peppercorns add a lovely floral note to this pretty dessert.

Toasted crushed coriander seeds add great flavor and fragrance to the dressing. Green Anjou or Comice pears would also work well here, but the red Anjou's rich maroon skin looks beautiful next to the lettuce.

Bosc pears are distinguished by russet skins and elegantly elongated necks and stems. They are an ideal dessert pear because they hold their shape when roasted or poached. What to drink: Late-harvest Sauvignon Blanc.

We chose to garnish our cocktail with Seckel or Forelle pear slices because of their small size — they fit perfectly in the Champagne flutes. Be sure to lower the slices slowly into the flute or the Champagne will bubble over.