This pear crostata is simple yet sophisticated, with fresh fruit poached in Prosecco and layered over creamy ricotta inside a folded pastry shell. Our recipe yields two crostatas and is easy to make ...

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 ...

Directions Preheat oven to 350 degrees. Coat a 9-inch round cake pan with softened butter. Melt 4 tablespoons of butter in a small saucepan over medium heat. Stir in brown sugar until dissolved ...

If you love fruit pies, then this easy canned pear pie recipe can keep you enjoying that delectable taste throughout the year ...

Get a jump on preserving pears from fall ... pork or game entrée. Use 1 quart for a full-size mincemeat pie. *Quick tip: To have grated ginger on hand, peel pieces of fresh ginger, cut into ...

This recipe ... pears. When you come to the end of the pastry strip, brush the end lightly with syrup and press to adhere to the next pastry strip. Continue wrapping until you reach the top of the ...

This sponge cake with a slight crunch from the semolina is a tried and true Cordon Bleu recipe, principally used to teach students the technique of incorporating whisked egg whites into a creamed ...

There are over 100 varieties of this mildly sweet and juicy fruit available in Japan ... salads like the one below from Iron Chef and Asian-pear aficionado Masaharu Morimoto.

No apologies for the most simple of desserts; by using fresh fruit and high quality ingredients you will offer a totally refreshing end to the meal. Peel and core the persimmons and pears.

Using a long sharp knife ... Turn off the heat, and add the pear slices and parsley. Remove from the stove, and mix all the ingredients together. (Published 2011) ...