Pear-Ginger Stack Cake

This showstopping cake takes its inspiration from the Appalachian tradition of stack cakes, which are assembled days before serving so the layers can soften and absorb the fruit filling. Here, a warmly spiced pear-and-ginger butter stands in for the traditional apple filling, giving the dessert a flavor that feels right at home on the Thanksgiving table. The required two-day rest might seem unusual, but it's the secret to the cake's distinctive texture and deep flavor — and a holiday cook's dream, since the cake is completely finished well before the big meal. It simply rests at room temperature as the layers meld together. It's a little unexpected, a little nostalgic and perfectly suited to Thanksgiving.

Poached Pear and Pistachio Wreath

The magic of this showstopping dessert lies in the play of textures and flavors. Pear halves are poached in spiced red wine until tender and beautifully tinted, then paired with a nutty, buttery pistachio frangipane filling. Both are wrapped in a ring of flaky puff pastry to form a festive wreath. Once baked, the crisp pastry is finished with a concentrated drizzle of the leftover poaching liquid for a syrupy, vibrant glaze reminiscent of mulled wine. Each pear half cuts neatly into an individual serving. It’s a balance of sweet, tart, flaky and creamy that takes store-bought puff pastry to patisserie level.

Pan-Roasted Pears with Red Onion Pancetta and Almonds

This elegant fall side hits both sweet and savory notes and is a delicious accompaniment to roast pork or chicken. Bosc pears are ideal for roasting as they hold their shape even when ripe. A sprinkle of crisp pancetta and buttery Marcona almonds adds a crunchy finish to the dish. The mix of tender fruit, jammy onions and crisp toppings keep every forkful interesting.