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Bosc pears

Explore 41 recipes, 6 videos, and more

Pear Pavlova

Ingredients
  • 1 cup heavy cream
  • 1 750-ml bottle dry red wine, such as Cabernet or Zinfandel
  • 4 large egg whites
  • 2 tablespoons superfine sugar
  • 2 cups water
  • Pinch of salt
  • 1 cup sugar
  • 3/4 cup packed light-brown sugar
  • 1/4 cup superfine sugar
  • 1 teaspoon whole black peppercorns
  • 3 dried bay leaves
  • 1 teaspoon distilled white vinegar
  • 1 teaspoon pure vanilla extract
  • 2 cinnamon sticks
  • 3 to 6 ripe, Bosc pears
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Pear-and-Golden-Raisin Clafouti

Other Ideas:
Clafoutis, Dessert, French, Raisins
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Green Tea-Poached Pears with Pistachio Brittle

Ingredients
  • 12 tea bags Lipton Pyramid Green Tea with Mandarin
  • 1 cup sugar
  • 1 1-inch piece fresh ginger, peeled and sliced
  • 2 3-inch-by-1/2-inch strips orange peel
  • 1 vanilla bean, split and scraped
  • 4 firm but ripe Bosc pears
  • Whipped mascarpone cheese, creme fraiche, or heavy cream
  • Salted Pistachio Brittle Salted Pistachio Brittle, crushed
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Roasted Turnips and Pears with Rosemary-Honey Drizzle

Other Ideas:
Side dishes, Turnips
Ingredients
  • 6 medium purple-topped turnips (14 to 15 ounces), unpeeled and cut into 1/2- to 3/4-inch cubes
  • 2 firm ripe Bosc pears (about 7 ounces each), unpeeled, cored, and cut into 1/2-inch cubes
  • 1/4 cup vegetable oil
  • 1 1/2 teaspoons coarse salt
  • 2 tablespoons unsalted butter
  • 2 tablespoons honey
  • 1 tablespoon chopped fresh rosemary
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Vanilla Port Bosc Pear

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Pear Raisin Chutney

Other Ideas:
Bartlett pears, Chutney, Raisins
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Pear Pandowdy

Ingredients
  • 4 pounds firm, ripe pears such as Bosc or Bartlett, peeled, cored, and cut into 1/2 -inch wedges
  • 1 3/4 cups all-purpose flour
  • 1/2 cup blanched hazelnuts, toasted and finely ground
  • 1/3 cup granulated sugar
  • 1 teaspoon granulated sugar
  • 1/4 cup chopped dried figs
  • Salt
  • 2 tablespoons fresh lemon juice
  • 2 sticks cold unsalted butter, cut into small pieces
  • 1 tablespoon all-purpose flour
  • 1/4 to 1/2 cup ice water
  • 1/2 teaspoon ground cinnamon
  • 1 large egg, lightly beaten with 1 tablespoon heavy cream, for egg wash
  • 1/8 teaspoon freshly grated nutmeg
  • Fine sanding sugar, for sprinkling
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Gingerbread Trifle with Cognac Custard and Pears

Ingredients
  • 2 1/3 cups sifted all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons ground ginger
  • 1 1/2 teaspoons ground cinnamon
  • 8 tablespoons (1 stick) unsalted butter, cut into 8 pieces, plus 4 tablespoons
  • 1 1/2 cups sugar
  • 2 large eggs, at room temperature
  • 3/4 cup unsulfured molasses
  • 3/4 cup nonfat buttermilk
  • 1 lemon
  • 10 ripe pears, such as Bosc or Anjou
  • Cognac Custard
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Poached Pears with Gingerbread

Ingredients
  • 1 cup heavy cream
  • 3 medium firm pears, such as Anjou, Bartlett, or Bosc
  • 1 cup (2 sticks) unsalted butter, room temperature, plus more for the pan
  • 1 bottle (750 ml) robust red wine, such as Cabernet Sauvignon, Cabernet Franc, or Merlot
  • 2 tablespoons confectioners' sugar
  • 1/2 cup packed dark-brown sugar
  • 1/2 cup sugar
  • 1/2 cup granulated sugar
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon pure vanilla extract
  • 1 vanilla bean, cut in half lengthwise
  • 1 whole cinnamon stick
  • 4 large eggs
  • 3/4 teaspoon ground ginger
  • Peel from 1 orange
  • 1 teaspoon ground cinnamon
  • Peel from 1 lemon
  • 3/4 teaspoon ground nutmeg
  • 2 whole cloves
  • 1/4 teaspoon ground cloves
  • 1 star anise
  • 1/2 teaspoon baking soda
  • 1 whole bay leaf
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1 1/4 cups all-purpose flour
  • Confectioners' sugar, for dusting
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Pears and Camembert

Other Ideas:
Appetizers, Brie, Camembert
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