Pear

This recipe can be prepared in 45 minutes or less.

"A friend served my homemade pear chutney at her dinner party, and everyone thought it was an unusual and delicious accompaniment for chicken," says Susan Banks of Seattle, Washington.

Mascarpone gives a tangy contrast to the sweetness of pears that have been poached in vanilla-scented white wine.

Boxed spice cake never tasted so good: Fresh pears, crystallized ginger and a sweet nut topping really perk it up. Serve this warm or at room temperature. The topping will be soft when warm; it will be firmer, like southern praline, when cool.

This autumnal dish is especially appropriate and welcome as the first course on a cool fall evening. The subtle sweetness of the squash is enhanced by the flavors of the pears, orange, and ginger, making it a great addition also to the Thanksgiving Table.

You can substitute pears for the apples.

If you don't have a 2 3/4-inch-diameter cookie cutter, the same size tin can (with top and bottom removed) works just as well.

All the appeal of traditional mincemeat pie—without all of the traditional work.

Other top-quality blue cheeses-like Maytag, Danish or Roquefort-are fine replacements for the Stilton. And if arugula is unavailable, choose another slightly bitter salad green, such as curly endive, chicory or baby salad greens; spinach mixed with some watercress would also work quite well.

Tender, moist and quick to put together.

Poaching time for pears will vary, depending on their firmness.

Add a splash of Angostura bitters, a flavoring found in the supermarket's liquor section, for an intriguing spicy note.

Active time: 15 min Start to finish: 45 min

No special pan is needed to make this outstanding free-form tart. The pear filling is complemented by buttery pastry and a nice streusel topping.