These caramelized pears are perfect for serving with grilled meats or on a cheese plate.

A complex fall salad that can act as a full meal.

Green Anjou pears are put on the pedestal they deserve in this flavorful cocktail with handcrafted Pinot Gris syrup.

The perfect treat for the winter weekend bunches, this pear brandy-infused oat brulee comes from chef Matthew Cox of Bob’s Red Mill, 2009 World Porridge Making Champion.

This everyday snacking cake is a delicious finish to a feast, or a scrumptious snack on a fall afternoon.

From David Machado, Chef/Owner, Lauro Kitchen

From Amy Rogol, Pastry Chef, Screen Door

From The Thanksgiving Table by Diane Morgan

Serve this sweet, saké-infused sorbet in martini glasses, with crispy cookies for dipping.

This versatile side dish can be served hot, warm, or cold — depending on what you serve it with.

From Pear Bureau Northwest

From, Will Leroux, Executive Chef, The Wayfarer Restaurant & Lounge, Cannon Beach, Oregon

Recipe from Chef Jeff James.