What are some recipes with pears?

I have a bunch of home grown sliced pears and pear sauce. I would like some ideas to use these pears. Thanks. Please include links to recipes if you find them online or just copy and paste. Thanks so much.What are some recipes with pears?
1. almond pear muffins


INGREDIENTS





* 1 cup all-purpose flour


* 1 cup whole wheat flour


* 1/2 cup sugar


* 1 teaspoon baking powder


* 1 teaspoon baking soda


* 1 teaspoon ground cinnamon


* 1/4 teaspoon salt


* 1/4 teaspoon ground nutmeg


* 1/4 teaspoon ground cloves


* 2 eggs


* 1/2 cup plain yogurt


* 1/2 cup milk


* 1/2 cup vegetable oil


* 1 teaspoon almond extract


* 1 cup chopped peeled pear


* 1/2 cup chopped almonds





DIRECTIONS





1. In a large bowl, combine the first nine ingredients. In another bowl, beat the eggs, yogurt, milk, oil and extract. Stir into dry ingredients just until moistened. Fold in pear and almonds. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400 degrees F for 12-15 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.





2. pear dessert


INGREDIENTS





* 1 medium firm pear


* 1/4 cup whipped topping


* 3 tablespoons raisins


* 2 tablespoons toasted, chopped pecans





DIRECTIONS





1. Peel the top third of the pear; core from the bottom, leaving stem intact. Place on a microwave-safe plate; cover and cook on high for 2-3 minutes or until tender. Immediately transfer to a serving plate. Serve warm with whipped topping, raisins and pecans.





3. Bakes stuffed pears


INGREDIENTS





* 4 medium ripe pears


* 2 tablespoons lemon juice


* 1/3 cup coarsely chopped walnuts


* 1/4 cup golden raisins


* 2 tablespoons maple syrup


* 2 teaspoons brown sugar


* 1 teaspoon grated lemon peel


* 1/8 teaspoon ground cinnamon


* 1 tablespoon butter


* 2/3 cup apple juice





DIRECTIONS





1. Core pears and peel 1 in. down from the top on each. Brush peeled portion with some of the lemon juice. Place in a greased 1-qt. baking dish.


2. In a bowl, combine the walnuts, raisins, syrup, brown sugar, lemon peel, cinnamon and remaining lemon juice. Spoon into pears. Dot with butter. Pour apple juice around pears. Bake, uncovered, at 350 degrees F for 30-40 minutes or until pears are tender, basting several times.





4.Asian pear cake


INGREDIENTS:





* Fruit Mixture:


* 3 cups diced Asian pears


* 1 cup chopped pecans


* 1 teaspoon ground cinnamon


* 1/3 cup granulated sugar


* .


* Cake:


* 1 1/2 cups all-purpose flour


* 3/4 cup whole wheat flour


* 1 cup brown sugar, packed


* 1/2 cup granulated sugar


* 2 teaspoons ground cinnamon


* 1/2 teaspoon ground nutmeg


* 2 teaspoons baking powder


* 1 teaspoon salt


* 1/2 teaspoon baking soda


* 3/4 cup vegetable oil


* 2 teaspoons vanilla


* 3 large eggs





PREPARATION:


Grease and flour a 12-cup Bundt pan or spray generously with Baker's Joy or other similar baking spray mixture with flour.





Combine diced pears, pecans, 1 teaspoon cinnamon, and 1/3 cup granulated sugar; toss.


--


Pear Chutney


Ingredients


3 pounds fresh Bartlett pears (about 7 cups), unpeeled, cored, and diced


1 pound brown sugar


2 cups cider vinegar


1 medium onion, chopped


1 cup golden raisins


1/4 cup diced, preserved ginger


1 clove garlic, minced


1/2 teaspoon cayenne pepper


2 teaspoons salt


1/2 teaspoon cinnamon


1/2 teaspoon cloves


2 teaspoons mustard seed





Instructions


Combine brown sugar and vinegar in a large saucepan and bring to a boil. Add the pears and remaining ingredients. Cook slowly, stirring from time to time, until the mixture is thick, about 1 hour. Pour into hot, sterilized jars and seal. Chutney may also be kept in the refrigerator for 3 to 4 weeks.What are some recipes with pears?
Endive, Pear %26amp; Roquefort Salad





4 to 6 heads of Belgian endive


1陆 Tbsp. Champagne vinegar or white wine vinegar


3/4 tsp Dijon mustard


1 egg yolk, at room temperature


3/4 teaspoon kosher salt


陆 tsp freshly ground black pepper


6 Tbsp. good olive oil


2 ripe Bartlett pears, halved, cored, and sliced


录 lb. good Roquefort cheese


陆 cup toasted walnut halves





Trim off the core end of each head of endive and slice it in half lengthwise. Cut out the cores, separate the leaves, and place 1 1/2 to 2 heads of endive on each plate.


In a medium bowl, whisk together the vinegar, mustard, egg yolk, salt, and pepper. Slowly whisk in the olive oil to make an emulsion. Toss the pears with some vinaigrette and place on the endive. Drizzle the remaining vinaigrette over the endive leaves to moisten them. Crumble the Roquefort onto the endive. Sprinkle with walnuts and serve at room temperature.





--Ina Garten


-----------------------------





Apricot and Pear Glazed Pork





Serves. 6 to 8.





1 (3- to 4-lb.) whole boneless pork loin


1陆 tsp. cracked black pepper


1 tsp. dry mustard


1 (18-oz.) jar apricot preserves


1 green bell pepper, chopped


1 (5.5-oz.) can pear nectar


Additional sliced bell pepper for garnish, optional





1. Put pork loin in slow cooker. Sprinkle with black pepper and dry mustard, then spread 1/2 jar of apricot preserves on pork.





2. Add chopped bell pepper and pear nectar to the slow cooker.





3. Cook on Low for 6 hours. Top with remaining preserves and cook an additional hour or two, as needed.





4. Remove from cooker and serve. Garnish with fresh bell pepper slices, if desired.
Spiced Pear And Pomegranate Strudel Presents


From Janet Trefethen, prepared by Julia Child


1996








6 ripe pears


3 tbsps. butter


3/4 c. dark brown sugar


1/2 tsp. cinnamon


1/4 tsp. nutmeg


1/8 tsp. allspice


pinch salt


1 c. pomegranate seeds (1 large pomegranate)


8 sheets frozen phyllo dough


1 1/4 c. butter, melted





Garnish:





powdered sugar


green and red colored sugar


1 tube red cake decorating gel





To make filling:


Peel, core, and dice pears. Place large, heavy saucepan over high heat until very hot. Melt butter and add pears. Cook 2 minutes more and stir again. Sprinkle brown sugar, cinnamon, nutmeg, allspice, and salt over pears Allow sugar to melt, stirring occasionally. Bring mixture to boil, then remove from heat. Strain liquid from pears. Cook liquid over medium-high heat, stirring often, until volume is reduced to about 1/2 cup (will have very syrupy consistency). Return pears to saucepan, stir to blend, stir in pomegranate seeds. Cool completely.





Filling can be made up to 1 week ahead and stored in the refrigerator until needed.





To make pastry:


Preheat oven to 375 degrees. Place 1 sheet phyllo on dry, flat surface. Brush with melted butter, top with next sheet, repeat with a total of 4 sheets. Return remaining sheets to refrigerator, wrapped in plastic. Cut pastry in quarters. Work with 1/4 at a time, leaving others under slightly damp cloth. Place 1/3 cup filling in center of pastry and form into a square. Wrap like a package, folding in sides and brushing with melted butter to secure.





Place seam side down on heavy aluminum cookie sheet, brush liberally with butter, and cover with plastic wrap. Continue making packages until you have used all filling.





Packages can be assembled a day ahead; brush with butter, wrap with plastic wrap, and refrigerate.





Bake in preheated oven 15 to 20 minutes, or until golden brown. Cool to room temperature.





Garnish:


Transfer to work surface. Dust each package with powered sugar and decorate with gel to resemble a present. Sprinkle serving plate lightly with colored sugars, then top with decorated package.





Makes 8 to 10 servings.
go to http://www.cdkitchen.com and search under pears as an ingredient.