I haven't found a lot of desserts incorporating pears.
Maybe because the season for fresh pears is so short.
Maybe because pears are so good just for fresh eating. I have not trouble encouraging my children to eat fruit when there is some fresh ripe pears on the counter. I canned a few pears but kept a lot our for eating fresh.
Several readers have encouraged me to try canning fruit with stevia for the sweetener instead of sugar. When one reader shared her great deal on stevia (which is usually quite expensive) I had to try it. Since pears are naturally sweet, I thought they would be a great way to start. I haven't opened up a jar yet, but I'll let you know the result - and whether I try it again next year!
But back to desserts - I love desserts with pears. We really enjoy the Golden Pear Cake, a luscious way to share the sweet fruit.
I recently picked up Seasonal Fruit Desserts at the library. If you like using seasonal fruits with healthier ingredients (notice I didn't say "healthy" - we are talking about desserts!) you'll like this cookbook as much as I did.
One of the favorite recipes that I've tried, was the Cream Tart. This would be a colorful dessert with some type of berry but was delicious using pears. I like the easy crust that didn't need rolled.
Adapted from Seasonal Fruit Desserts
1 stick butter, softened
1/3 cup sugar
1/4 tsp salt
1/2 tsp vanilla
1 cup flour
Beat butter with sugar and salt until light and fluffy. Beat in eggs. Add vanilla, then flour, mixing just until combined. Spread in greased 9 inch round or square pan. The dough will be soft, more like a batter, but if it is extremely soft, refrigerate for 10 minutes. With spatula, spread out dough, pushing up the sides to make a rough rim.
3/4 cup creme fraiche (or sour cream or plain yogurt)
1/2 tsp vanilla
3 T sugar
1/8 tsp salt
fruit (3 or 4 sliced pears OR 1-2 cups berries)
Whisk all but fruit together. For pears, place sliced pears over unbaked tart dough. Pour cream mixture over pears. For berries, pour cream mixture into unbaked tart dough. Dot berries over the top. For both, bake at 350 degrees for 35 minutes or until puffy and pale gold. Remove even if custard is slightly wobbly as it will continue baking. Serve while warm.