379 pea recipes

Baked figs and pears spiced with cinnamon and brown sugar, served warm straight from the dish. A naturally sweet, no-fuss breakfast or light dessert built on just five ingredients.

Cactus honey sherbet swirls magenta prickly pear juice with peeled peaches, wildflower honey, lemon, and a fold of whipped cream for a Southwestern frozen dessert that lands somewhere between sorbet and ice cream.

Homemade pear liqueur infused with ripe Bartletts, vodka, warm spices, and a touch of sugar syrup. A six-week steep yields a fragrant, autumn-perfect cordial for sipping or cocktails.

Blended pear and ginger dessert made with ripe pears, fresh lemon juice, and a sliver of ginger. A three-ingredient, no-cook fruit puree ready in 10 minutes.

Pear honey is a Southern-style fruit spread made from ground pears, apples, and orange cooked down with sugar until thick and golden. No actual honey needed.

Roasted pears in caramel cream with just 4 ingredients: firm pears, sugar, butter, and heavy cream. Baked at high heat until the sugar caramelizes, then finished with cream.

Pears stuffed with creamy Gorgonzola and butter, pressed back together and rolled in crushed walnuts. An elegant no-cook appetizer or cheese course with just 5 ingredients.

Tropical fruit salad with mango, papaya, Asian pear, and kiwi tossed in cinnamon sugar. No cooking, no dressing, just ripe fruit and warm spice.

Broiled salmon steaks with butter-sauteed pears, apples, and lime slices. A fruit-forward seafood dish where the sweet compote and citrus brighten rich, fatty salmon in every bite.

Pear cranberry conserve made with dried pears and fresh cranberries simmered into a thick, ruby-colored spread. Just four ingredients, no pectin needed.

Baked pears with vanilla ice cream: firm pears poached in apple juice, lemon, and brown sugar syrup until tender, chilled overnight, and served cored-side up with a scoop of ice cream.

Only three ingredients and a microwave and you can have poached pears easily on standby for a healthy fruit dessert.

Pear butter made with 12 fresh pears simmered in sweet wine, water, and honey until thick and spreadable. A 4-ingredient fruit butter with no added sugar.

Triple pear puree: Anjou pears simmered and pureed with vinegar and sugar, then reduced to applesauce consistency. A sweet-tart condiment for pork, cheese, or toast.

Homemade apple-pear butter with orange juice and orange zest, slow-cooked until thick and spreadable, then canned in a boiling-water bath. A classic fall preserve that keeps for months.

This is a versatile dish, delicious warm, cold or at room temperature; with meat, poultry, pancakes, cottage cheese, or yogurt; as an appetizer, condiment, dessert or between-meal snack