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The “pears” are best served the same day and can be made several hours before serving. Recipe courtesy of The Cheesemonger's Kitchen by Chester Hastings/Chronicle Books, 2011. Related articles
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Bake the pear crisp until the top is lightly golden and the pears are tender, 35 to 40 minutes. Remove from the oven and let the crisp cool for 15 minutes. Serve warm with a scoop of ice cream.
2. Using a slotted spoon, transfer the pears and prunes to a shallow serving bowl. Boil the poaching liquid over high heat until reduced to 1 1/2 cups, about 10 minutes. Strain the syrup over the ...
Soft, juicy, super-sweet Bartletts are one of our favorite go-to pears for baking, but crispy Bosc pears are also amazing, especially when poached. D'Anjou pears are a wonderful happy medium (both ...
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Pears bake similarly to apples, so you can swap them out in many recipes where you use apples, like pies, crumbles, and galettes. Because of their lower acidity, I add a bit more lemon juice to ...
Martha Stewart's Brioche Stuffing with Leeks, Apples and Pears. 2 lbs. brioche bread, cut into 1-in. cubes. ¾ cup (6 oz.) unsalted butter, plus more for baking dishes