Upside-Down Pear and Grilled Miso Cake, above. This cake by cookbook author Aran Goyoaga “can be put together in a short time – say, when an unexpected company comes along – but is impressive enough to be prepared for special occasions,” wrote Olga Massov, editor. Deputy Chief Revenue Officer. “There is a pleasant tension between the sweetness of the caramel and the pears and the umami of the miso, a welcome standoff in the mouth and which prevents the confectionery from being too sweet.”
Roasted chicken with miso and pears. This griddle recipe from Nourish columnist Ellie Krieger “brings out both the sweetness of the fruit and the savory side of the poultry, and delivers sophisticated flavor with little effort,” she writes.
Pear clafoutis. This twist on the classic French dessert comes from chef Daniel Rose through culinary icon Ina Garten. For flavoring, “the pear brandy enhances the natural flavor of the fruit, and the grated star anise has a delicious aroma,” wrote pop culture journalist Sonia Rao.
Ricotta toast with pear, walnuts, maple and cinnamon. If you’re looking for an alternative to avocado toast for your next breakfast or snack, this creamy, fruity, nutty, and slightly sweet recipe is for you.
Poached Pears with Chocolate Sauce and Candied Ginger. This budget-friendly recipe from food writer Katie Workman is a festive dessert.
Fall Chopped Salad with Citrus Vinaigrette. Follow recipe editor Ann Maloney’s lead and lean “in season to make this complex and colorful chopped salad with sweet citrus dressing, succulent pear, bitter radicchio and salty bacon.”
Apple and pear cake with citrus fruits and nuts. This family recipe from editor Becky Krystal yields a moist and tender crumb. “Although there is a lot of work in preparing the fruit, it is simple and straightforward, and the dough can be mixed by hand,” she wrote. “All the cake needs at the end is a dusting of icing sugar for an easy touch of elegance.”
