Pear recipe collection

Warm brie melted over fresh herb sprigs, scored in a diamond pattern and ringed with baby pear tomatoes. A quick microwave appetizer served with crusty French bread for scooping.

Bartlett pear muffins fold sweet diced pears and chopped walnuts into a lemon-zested batter. Tender, fruit-studded morning muffins ready in 40 minutes for breakfast or weekend brunch.

Authentic Swiss fondue from Neuchatel with Emmentaler, Gruyere, dry white wine, and kirsch. Per-person measurements so you can scale to any gathering. Served with crusty bread cubes.

Classic German Birnensuppe: fresh pears simmered with cinnamon and aniseed, blended silky smooth, stirred with sherry-plumped raisins and lemon. Served ice cold as a light starter or dessert.

A traditional Swiss dessert of dried pears poached in spiced red wine, served alongside creamy walnut rice pudding and a honey-butter wine sauce. Elegant, aromatic, and unforgettable.

Microwave broccoli mushroom scallop topped with sharp cheddar and paprika. A retro side dish on the table in 30 minutes.

Open-faced broiled sandwiches layered with melty Swiss cheese, sliced fresh pears, and a sprinkle of cinnamon sugar. Sweet, savory, and bubbly in just 15 minutes with 5 ingredients.

Bruschetta with tomato, basil, and fresh mozzarella relish on garlic-rubbed grilled bread. The classic Italian appetizer with a juice-drained tomato trick for crisp toasts.

Warm pear pudding cake with pecans, cinnamon, and cloves baked under a bubbling brown sugar caramel sauce. An old-fashioned comfort dessert best served hot with ice cream or whipped cream.

An ancient Roman bread recipe from Cato the Elder: grape juice, feta, lard, cumin, and anise baked on bay leaves. A fascinating taste of history you can bake at home.

Cabbage and celery baked in a creamy beer-cheddar sauce with caraway seeds. A hearty vegetable casserole that makes a satisfying side or a cozy meatless main.

A light and refreshing salad is a great side dish at your Thanksgiving dinner!

Sweet cinnamon-spiced pears topped with a buttery sharp cheddar biscuit crust. This easy fruit cobbler brings the classic cheese and pear pairing right to your dessert table.

Sharp cheddar cheese fondue made with cream of cheddar soup, garlic, and a splash of kirsch. Serve with crusty bread, meats, and fresh veggies for a crowd-pleasing party dip.

A from-scratch cheesecake with a buttery lemon shortbread crust, rich cream cheese filling, and homemade tart cherry sauce. This is the cheesecake you make when you mean business.

Cheesy asparagus Boboli pizza tops a pre-baked crust with cooked asparagus and a souffle-light mayo, Parmesan, and egg-white topping that puffs golden in the oven. A 25-minute spring appetizer pizza.