In the throes of fall, the oft-glorified apple is the “It girl,” her orchards romanticized in hazy ads where the sun glints off her shiny skin. The ever-present apple is the star of every pie, crisp and tart in sight. But what ever happened to the pear? Well, we are giving the humble pear her well-deserved day in the sun, shining the limelight on this lovely fruit in these four recipes that might convert even the most fervent apple lover.
We turned to food bloggers Beth Branch of BethCakes and Elizabeth Yontz of Hello Spoonful, as well as our very own StyleBlueprint editorial intern Lauren Lane, who is getting her major in journalism and minor in food and nutrition. These talented ladies whipped up some fabulously creative pear recipes, from healthy to decadent, that will inspire you to bring the lovely flavor of pears to your table this fall.
4 Pear Recipes for Fall
Spiced Bourbon Pear Smash
Pears are often overlooked for cocktails, but no longer! “Spiced bourbon pear smash is the perfect drink for casual autumn get-togethers and events,” says Beth Branch of BethCakes. “The only ingredients needed to make your new fall favorite are pear juice, bourbon of your choice, club soda and a pinch of spices.” Bottoms up!
- 2 oz. pear juice
- 1 oz. bourbon
- Pinch of ground cinnamon
- Pinch of ground nutmeg
- Club soda
- Pear slices and cinnamon sticks to garnish
- For each cocktail, stir together pear juice, bourbon and spices.
- Serve over ice and top with desired amount of club soda.
- Garnish with pear slices and cinnamon sticks, if desired.
Pear & Prosciutto Pizza
“I love the combination of salty and sweet flavors,” says StyleBlueprint editorial intern Lauren Lane. “And this pizza is the perfect fall meal.” Bosc pears are ripe and ready to eat, making a sweet addition to this savory dish. Prosciutto and gorgonzola give these pears a gourmet flair in 30 minutes or less!
- 2 tablespoons olive oil, divided
- 1/3 yellow onion, thinly sliced
- 1 bag pizza dough, pre-made store brand
- 1 cup shredded mozzarella
- 4 large slices prosciutto
- 1/2 Bosc pear, thinly sliced
- 1/4 cup gorgonzola crumbles
- Honey, optional
- Preheat oven to 450 degrees.
- Heat 1 tablespoon of olive oil in pan and caramelize thinly sliced onions. Remove from heat.
- Roll out and knead pizza dough to 1/3-inch thickness.
- Spread remaining tablespoon of olive oil onto dough and sprinkle with mozzarella.
- Arrange prosciutto, pear slices, onion slices and gorgonzola crumbles on top.
- Bake for 15 minutes, or until crust is golden brown.
- If desired, drizzle honey across the the pizza. Serve warm.
Pomegranate, Pear and Pumpkin Seed Salad
“Salads are one of those foods that never go out of style because they are so versatile,” says Elizabeth Yontz of Hello Spoonful. “I love how you can transform it to match whatever mood or season you’re in. For this salad I combined some of my favorite flavors, colors and textures to embrace this upcoming holiday season.” Loaded with Bartlett pears, pomegranate seeds, pumpkin seeds, slivered almonds, dried cranberries and feta cheese, this salad is a colorful, healthy addition to your Thanksgiving feast or simply to enjoy on a beautiful fall day. “I topped mine with poppyseed dressing, and it did not disappoint,” says Elizabeth. “I hope you enjoy this delicious, fall-inspired salad as much as I did!”
- 8 oz. baby spinach
- 2 Bartlett pears (firm but ripe), cored and sliced
- 2/3 cup pomegranate arils
- 1/3 cup dried cranberries
- 1/3 cup pumpkin seeds
- 1/3 cup slivered almonds
- 3 oz. feta cheese, crumbled
- poppyseed dressing, to taste
- Place all ingredients in a large salad bowl, drizzle with desired amount of dressing and toss to evenly coat. Serve immediately.
“Pies can be fairly easy desserts to make in the fall,” says Beth. “What’s even easier is a rustic galette. Simply fill a pie crust with the fruit of your choice, fold the edges over to hold it all in, and bake.” This galette combines fresh pear slices, walnuts and hints of cinnamon and nutmeg. It’s low-maintenance, easy to make and bakes in under 30 minutes.
- 1 refrigerated pie crust, thawed (or use homemade)
- 2 tablespoons apricot preserves
- 2 medium-sized pears, thinly sliced
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup chopped walnuts
- 1 large egg, beaten
- 1 Tbsp. turbinado (raw) sugar
- Vanilla ice cream, for serving, if desired
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Unroll pie dough and place on the baking sheet.
- Spread apricot preserves over pie crust, leaving a 1-inch border around the edges. Arrange pear slices over preserves in an overlapping circle pattern. Sprinkle with cinnamon, nutmeg and walnuts.
- Carefully fold the pie crust edges up over the filling, overlapping dough where necessary. Lightly brush beaten egg over pie dough and sprinkle with sugar.
- Bake for 28 to 30 minutes, or until crust is golden brown. Remove from oven and let cool slightly. Use a pizza cutter to cut galette into slices. Serve warm with ice cream, if desired.
Now, go forth, pick your preferred pear and savor the splendor of fall!
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