Enjoy a simple, seasonal meal inspired by one of our favorite fall fruits.
This easy-to-make appetizer plays sweet icewine and maple off of salty prosciutto.
Butternut Squash Soup with Curried Pears and Toasted Pecans
A topping of spiced, sautéed pears and crunchy pecans add depth and texture to this gorgeous squash soup.
Roasted Duck Breast with Fried Belgian Endive, Caramelized Pear, and Ginger
This autumnal entrée takes only 20 minutes to cook and pairs beautifully with a bottle of Pinot Noir.
Brown Butter-Polenta Cake with Wine-Poached Pears
Rich, nutty brown butter flavors this rustic cake from chef Tony Esnault. The pears can be prepared ahead of time; store in poaching liquid in the refrigerator for up to three days.
