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Anjou pears

Explore 36 recipes, 3 videos, and more

Almond Torte with Pears and Whipped Cream

Time:1 hour 45 mins
Ingredients
  • 3/4 cup plus 2 tablespoons sugar
  • 1 1/4 cups whole natural almonds (about 6 ounces), toasted
  • 1 teaspoon cornstarch
  • 1 cinnamon stick
  • 5 wide strips lemon zest (from 1 lemon)
  • 4 large eggs, separated
  • 3/4 cup sugar
  • 4 firm, ripe Anjou or Bartlett pears, peeled, cored, and quartered
  • 2 teaspoons finely grated lemon zest (from 1 lemon)
  • 1 cup heavy cream
  • 1/2 teaspoon pure vanilla extract
  • 1/4 cup sour cream
  • 1/2 teaspoon coarse salt
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Braised Pork Loin with Pears

Ingredients
  • 2 tablespoons coarse salt
  • 1/2 teaspoon freshly ground white pepper
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground mustard
  • 1/4 teaspoon plus a pinch of ground allspice
  • 1 boneless pork loin, about 2 pounds, tied
  • 2 tablespoons vegetable oil
  • 2 cups dry white wine, such as Sauvignon Blanc
  • 2 bay leaves
  • 15 small orange, red, and yellow carrots, peeled, trimmed if desired
  • 15 red pearl onions
  • 10 small parsnips, trimmed and peeled
  • 3 garlic cloves, crushed with the flat side of a large knife
  • 6 red d'Anjou pears
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Pear-Raspberry Heart Pies

Ingredients
  • 2 1/2 cups all-purpose flour, plus more for surface
  • 2 firm, ripe pears (1 pound), such as Anjou or Bartlett, peeled, cored, and cut into 1/4-inch cubes
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon salt
  • 1 teaspoon granulated sugar
  • 1 1/2 tablespoons unsalted butter
  • 3 tablespoons granulated sugar
  • 2 sticks cold unsalted butter, cut into small pieces
  • 1/3 cup plus 2 tablespoons ice water
  • 1/4 teaspoon freshly grated nutmeg
  • 1/3 cup fresh raspberries, coarsely chopped
  • 1 large egg yolk, lightly beaten with 1 tablespoon heavy cream, for egg wash
  • Sanding sugar, for sprinkling
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Pear-and-Granola Muffins

Time:45 mins
Ingredients
  • (or use an additional 3/4 cup plain granola)
  • 1 cup all-purpose flour
  • 3/4 cup whole-wheat flour
  • 1/2 cup granola
  • 2 teaspoons baking powder
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 cup packed light-brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 large eggs
  • 3 tablespoons chilled unsalted butter
  • 3/4 cup packed light-brown sugar
  • 1/2 cup plain low-fat yogurt
  • 2 tablespoons unsalted butter, melted
  • 2 D'Anjou pears (2 cups), peeled and cut into 1/4-inch dice
  • 3/4 cup plain granola
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Roasted Free-Range Turkey with Pear Chestnut Stuffing

Ingredients
  • 12 tablespoons (1 1/2 sticks) unsalted butter
  • 6 stalks celery, strings removed, cut into 1/4-inch dice
  • 2 large onions, cut into 1/4-inch dice
  • 1/4 cup fresh thyme leaves, finely chopped
  • 1 teaspoon finely chopped fresh sage, leaves
  • 1 tablespoon coarsely chopped fresh flat-leaf parsley
  • 1/2 pound roasted chestnuts, shelled and chopped
  • 27 stale slices white bread, (1 1/2 pounds), crusts removed and cut into 1/4-inch dice (about 8 cups), lightly toasted
  • 1 1/4 cups Homemade Turkey Stock Homemade Turkey Stock, or low-sodium canned chicken broth, skimmed of fat
  • 4 unripe Anjou pears, cored, peeled, and cut into 1/2-inch dice
  • 1 tablespoon salt
  • 1 free-range twelve- to fourteen-pound turkey
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Pear and Dried Cherry Clafouti

Time:50 mins
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Sauteed Pear Parfaits

Ingredients
  • 2 tablespoons unsalted butter
  • 3 tablespoons sugar
  • 3 large Anjou or Bartlett pears, peeled, cored, quartered, and cut into 1/4-inch-thick slices
  • 3 sprigs fresh rosemary
  • 8 ounces sour cream or creme fraiche
  • 1 teaspoon light-brown crystal sugar, for garnish (optional)
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Alfred's Pear Salad

Ingredients
  • 1/2 cup (about 2 ounces) walnut halves
  • 2 heads Belgian endive, trimmed, cut on the bias into 1/2-inch-thick rounds, and separated into rings
  • 1 medium head radicchio, torn into 1-inch pieces
  • 2 bunches watercress, tough stems discarded
  • 2 tablespoons chopped fresh flat-leaf parsley
  • Walnut vinaigrette Walnut Vinaigrette
  • 8 ounces Gorgonzola (preferably sweet or Dolcelatte), Stilton, or Roquefort cheese, crumbled or cut into eighteen 1-inch cubes
  • 2 ripe Anjou or Bartlett pears, halved, cored, and cut lengthwise into 1/8-inch-thick slices
  • Coarse salt and freshly ground pepper
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Pear-Cranberry Upside-Down Cake

Ingredients
  • 12 tablespoons (1 1/2 sticks) unsalted butter
  • 1 3/4 cups firmly packed light-brown sugar
  • 3 firm but ripe pears, such as Anjou
  • Juice of 1 lemon
  • 1 cup cranberries
  • 2 1/2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon table salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 3 large eggs
  • 1 cup milk, room temperature
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Pear Upside-Down Cake

Ingredients
  • 1 1/2 cups all-purpose flour
  • 4 tablespoons unsalted butter
  • 1/2 cup packed light-brown sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3 ripe pears, such as Bartlett or Anjou, peeled and cored
  • 8 tablespoons (1 stick) unsalted butter
  • 1 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 2 large eggs, separated
  • 1/2 cup whole milk
  • 1/4 teaspoon cream of tartar
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