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.
Gingerbread Dutch Baby
“It’s very important that the pan is hot. This way, once the batter hits the pan, it will get nice and crusty at the bottom.”
