• 4 large pears
• 1 tablespoon lemon juice
• 1/4 cup firmly packed brown sugar 
• 3 tablespoons unsalted butter, softened 
• 2 tablespoons all-purpose flour 
• 1/2 teaspoon ground cinnamon 
• 1/8 teaspoon salt
• 1/2 cup chopped pecans or walnuts 
• 1/2 cup pear nectar
• 3 tablespoons honey
• vanilla ice cream

Caramelized Pears

Click image to enlarge

Ingredients for Cajun Glaze:

• 1 cup Louisiana cane syrup 
• 1 cup Creole mustard 
• ½ cup brown sugar 
• 1 tbsp cracked black pepper 
• ½ tsp cinnamon 
• ½ tsp cloves
• ½ tsp nutmeg 
• ½ tsp filé powder

Ingredients for Ham: 

• 1 (6-7 pound) boneless ham 
• 2 yams, peeled
• 2 Bartlett pears, peeled 
• ¼ cup butter
• ½ cup diced onions
• ¼ cup diced celery
• ¼ cup diced green bell peppers 
• ¼ cup diced red bell peppers 
• ¼ cup minced garlic
• ¼ cup raisins
• ¼ cup fig preserves
• ½ cup chopped pecans pinch of cinnamon
• pinch of nutmeg
• pinch of filé powder (optional) 
• salt and cracked black pepper to taste 
• 6 Bartlett pear halves for garnish

Chef John Folse's Stuffed Easter Ham

Click image to enlarge

• 2 small pears, peeled cored, and chopped
• 1/2 pound cooked jumbo lump crabmeat, picked over
• 3/4 cup coarsely grated skim0milk mozzarella cheese
• 1/2 cup finely chopped lean Virginia ham
• 3/4 cup minced drained water chestnuts
• 6 green onions, thinly sliced
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon crushed red pepper
• 6 (12 x 17-inch) sheets phyllo dough, room temperature
• 4 teaspoons vegetable oil
• 1 teaspoon plain dried bread crumbs

Paste Recipe Title Here

Click image to enlarge

• 1 1/2 lbs green beans, trimmed and cut into 2-inch pieces
• 3 tablespoons extra virgin olive oil, plus extra for sprinkling
• 2 large pears, ripe, peeled and cut into 1-inch chunks, Bosc are preferred
• 8 ounces ham, cut into 1/2-inch chunks
• 1/2 cup chicken stock plus extra
• salt and pepper
• freshly squeezed lemon juice for sprinkling

Green Beans Pears and Ham

Click image to enlarge

• 3 pears, red Barlett or Bosc, firm yet ripe
• 6 slices bacon, optional
• 2 cups ruby Port
• 1 shallot, sliced
• ​1 cup extra virgin olive oil
• ​3 tablespoons wine vinegar
• ​12 cups mixed baby greens
• ​3/4 cup blue cheese, crumbled

Blue Cheese and Pear Salad with Port Vinaigrette

Click image to enlarge.

• 12 pounds mayhaws, stems removed and halved
• 5 pounds cooking pears, quartered
• 5 to 6 cups (approximate) sugar

• 1 pound basic pie dough (Recipe here)
• 3/4 cup sugar
• 3 each large eggs, beaten
• 1/4 teaspoon vanilla
• 13 tablespoons butter, softened, divided
• 1/4 cup plus 2 tablespoons flour, divided
• 5 to 6 each ripe pears, peeled, cored, and sliced 1/4-inch thick
• 1/4 cup brown sugar
• 1/2 teaspoon cinnamon 
• 1/4 cup sliced almonds
• 1/4 cup chopped pecans
• 1/2 cup almond flour
• powdered sugar, for dusting

Chef John Besh's Thanksgiving Pie Tart