Normally, I don’t care for canned fruit. To me, most of it just doesn’t taste the way I think fruit is suppose to taste. In this smoothie, however, canned pears work better than fresh pears. Pears are not in season and can take days to ripen, and who wants to wait for a smoothie? Canned pears are softer and gentler on my much abused blender. Also, the syrup helps intensify the pear flavor. If you want to use fresh pears, go for it, but you will want to add pear nectar or apple juice to get your smoothie going.

If you would like to turn this into a breakfast smoothie, substitute yogurt for half of the blueberries (or use blueberry yogurt instead) and add 2 tablespoons of wheat germ. You could also drain the pears and add 1 cup of soy milk.

1 can (15 oz) pear halves or slices in light syrup
1 cup frozen blueberries
2-3 ice cubes
sprig of mint (optional)

Combine all ingredients in a blender, including pear syrup. Puree until smooth, adjusting ice to achieve desired consistency. Garnish with mint (if desired).

Makes a tasty snack for one or a healthy dessert for two!

A combination of winter baking and fall flavor, these cookies are sure to please. This recipe comes from Cake Mix Cookies by Camilla V. Saulsbury, and uses fresh pears and nutmeg with vanilla cake mix to create soft, tasty cookies. Pears are still in season, but not for much longer…so don’t delay trying these fruity delights. Creamy icing with the subtle, slightly nutty taste of browned butter provides the perfect winter comfort food. No need to peel the pears as baking will soften the skin, but be sure to scoop out the core. The original recipe calls for 1 cup finely chopped pecans sprinkled on top of the cookies, but I left them out due to a lack of availability and personal preference.

Can’t get your hands on pears? Use fresh cranberries and substitute ginger for nutmeg, or try peeled apples and use cinnamon instead of nutmeg. Substitute equal amounts.

1 box (18.25 oz) vanilla cake mix
1/2 cup (1 stick) unsalted butter, softened
1/4 cup packed light brown sugar
2 large eggs
3/4 tsp ground nutmeg
1 1/2 to 2 cups coarsely chopped pear (about 2 medium)
Browned Butter Icing (see below)

Preheat oven to 350F and coat baking sheets with cooking spray.

In a large bowl, place half the cake mix, butter, light brown sugar, eggs, and nutmeg. Blend with an electric mixture for 1-2 minutes on medium-high speed until smooth. Using a wooden spoon, stir in remaining cake mix and pears until all dry ingredients are moist and pears are well incorporated.

Drop by rounded teaspoons on to baking sheets, spaced 2 inches apart. Bake 10-13 minutes on until cracked in appearance and just barely set in the center. Cool 1 minute on baking sheet before transferring to a wire rack with a spatula to cool completely. Prepare Browned Butter Icing and spread over cookies.

Browned Butter Icing

6 tbsp unsalted butter
3 cups powdered sugar, sifted
1 1/2 tsp vanilla extract
2+ tbsp milk

Melt butter in a saucepan over medium heat. Continue to heat until butter begins to brown slightly (be careful, it can burn quickly). Remove from heat.

Stir in powdered sugar, vanilla, and 2 tbsp milk. Continue to add milk 1 tablespoon at a time until mixture is spreadable. Stir well until smooth. Spread over cooled cookies.

From Everyday Food magazine, this recipe combines seasonal pears with crisp amaretti cookies and rich mascarpone cheese. Select pears that are just ripe in order to keep the best shape. Pears ripen best after they have been picked, so purchase under-ripe pears a few days prior to making this dish and store the pears at room temperature, standing upright. To speed things up, add an apple. The skin will change from bright red or green to a dull yellow-red or -green when ripe.

4 firm, ripe Bartlett pears, red or green
2 tbsp sugar
2 tbsp fresh lemon juice
pinch of salt
1/2 cup mascarpone cheese
amaretti cookies (Italian almond macaroons)

Preheat oven to 375F

Halve pears lengthwise and use a melonballer or spoon to remove core. In a baking dish or roasting pan, toss pears with sugar, lemon juice, and salt. Arrange pears in a single layer, cut side down.

Pour 1/4 cup water over pears and cover dish tightly with aluminum foil. Bake 25-30 minutes, or until pears are tender. The skins will begin to turn amber.

To serve, place a pear half cut side up on a plate and top with a tablespoon of mascarpone cheese. Crumble 1-2 amaretti cookies on top.