Some dishes have the rare ability to be both stunning and simple, and baked pears with goat cheese, honey, and cranber ...

Whip egg whites until stiff. Gradually whisk in sugar. 2. Stir in yolks. Fold in cocoa. 3. Spread onto a greased tray in a 1/4" thick layer.

This will help hold the caramel. For the pears, make a caramel by melting the sugar in small, deep saucepan over a low heat until golden brown, stirring only once most of the sugar has melted.

Ladle into soup bowls, garnish with the caramelized pears, and serve warm. Recipe courtesy of Candle 79 Cookbook by Joy Pierson, Angel Ramos and Jorge Pineda/Ten Speed Press, 2011.

Pears are under-rated, they genuinely need a little publicity. Add them to your lunchbox instead of an apple or mandarin, or use them in a dessert. I will often grab a few while shopping to add to ...

With caramelized pears and crunchy walnuts nestled in a buttery ... Inspired by Ragan Wallake Kitchenette’s recipe, this ...

Pour wet ingredients into dry ingredients and stir until just combined. Fold in chopped pear and caramels. Fill baking cups about 3/4 full with batter. In a small bowl, combine topping ingredients ...

Pears are sometimes overshadowed in mid-winter by apples, but their nuanced flavor and fragrance are accentuated through cooking methods such as baking and poaching. Fruit desserts are often baked ...

The addition of salt is the only way in which caramel can be improved in our humble opinion, with Sue’s recipe for salted honey, pear and chocolate tarte tatin promising to be the perfect end to ...

Take the tart shells, and add 1 tsp caramel sauce. Add chunks of poached pear, then drizzle over a little more caramel sauce. Place a spoonful of cream on top and serve immediately.

Once cooked, remove the pan from the heat and allow the pears to cool in the sugar syrup. For the caramel sauce, mix the sugar with a splash of water in a small saucepan, then bring to a simmer.