PERFECTLY ripe, the pear is a paradox: verging on crisp, yet soft as velvet. With every juicy bite, its delicate flavor invites comparisons to nectar and flowers and meadows, but there’s no need ...

This version adds heat in two different forms, accentuating all that’s good and right with the red fruit. Its bracing tartness is tamed with sugar, then brightened with the fruity spiciness of ...

Heat the water, 3/4 cup of the sugar and vanilla bean in a 2-quart saucepan over medium heat until the sugar is dissolved, stirring occasionally. Add the pears and cook for 10 minutes or until tender, ...

Serves 6. Recipe is from “Cast Iron Gourmet: 77 Amazing Recipes with Less Fuss and Fewer Dishes” by Megan Keno. Reprinted with permission from Page Street Publishing Co. Keno writes, “One of my ...

For an easy, elegant approach to dessert, I've adapted a recipe for caramel sauce from Ina Garten's "Barefoot Contessa at Home" cookbook to accompany my recipe for poached pears. At least four hours ...

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