As much as I love apples for their straightforward, tart-sweet flavors and crisp, snappy texture, they are no match for pears ...

Heat the oven to 190C/180C fan/gas mark 5. Halve 8 pears from stem to base. You don’t need to core them, and leave the stalks intact if possible. Bake in the oven. It can take as much as an hour ...

I always receive raves and requests for this particular pear bread recipe because of the mix of fun ingredients.—Linda ...

Pears are normally sold hard as they bruise easily. They will ripen in a few days at room temperature, but turn woolly if over-ripe. Pears are served cooked or raw, but in either case toss in a ...

Baked fruit makes a simple, elegant dessert. Firm but juicy pears are best, but with slow cooking, pears that are a little less than ripe will become meltingly delicious too. Turn the slow cooker ...

Add the pears, then cover the pan with a lid and reduce the heat until the mixture is gently simmering. Simmer for 10-15 minutes, or until the pears are tender. Remove the pears from the poaching ...

Place pears in a baking dish and pour honey mixture on top. Mix well to coat the pears. Bake until soft (about 20 mins). Serve with double cream, a drizzle some of the baking juices and toasted ...

If you enjoy dates you will like the flavour of the date syrup in this recipe ... over the pears to coat them. Cover the dish tightly with foil and place in the oven. Bake for 30-45 minutes ...

Apples and pears are excellent candidates for roasting, as many varieties keep their shape without dissolving into mushiness during the cooking process. This recipe relies on the sturdy pear ...

Pour the cooking liquid from the pears and the remaining 1/2 cup white wine over the dough and pears. (Don't be alarmed if the dough is submerged in liquid; it will be absorbed by the Schalet while it ...