A staple throughout the Southwest, this desert fruit adds flavor and color to cocktails, salads, salsas, desserts, and more.

When it comes to making poached pears, tradition dictates that you peel them first. But does it really matter? Are there ...

Get a jump on preserving pears from fall by making this traditional ... The tiny amount of sugar won’t have much effect on your recipe.

Raw pears need to be prepared at the last moment. Use them in savoury salads, where they can be mixed with bitter leaves, sharp-flavoured cheeses, nuts or air-dried ham. To cook, peel and simmer ...

Put the pears into a medium saucepan with the apple ... then bring to the boil on a high heat and cook until the volume of the juice has reduced and is thick and syrupy. For the crumble topping ...

Our recipe yields two crostatas and is easy to make ahead, meaning this elegant pear dessert is a great choice for a special dinner or holiday party. What kind of pear is best for tarts like this ...

Pour batter over pear halves in cake pan and spread in an even layer. Bake until cake is golden brown on top and a cake tester inserted into center comes out clean, 40-50 minutes. Remove from oven ...

Nevertheless, they all share a spectacular crunchiness, which makes them ideal for winter salads like the one below from Iron Chef and Asian-pear aficionado Masaharu Morimoto. --Robin Raisfeld ...

Season to taste with salt and pepper (do not refrigerate). Core the pears, but do not peel. Cut them into thin lengthwise slices, and toss in a bowl with lemon juice. Add the lettuce, cheese ...