GORGONZOLA-PEAR TOASTS

Steps:

• Preheat the oven to 400 degrees F. Lightly brush 1 side of each baguette slice with olive oil. Place the slices on a baking sheet and toast 5 to 7 minutes, or just until beginning to brown. Let cool.
• Meanwhile, in a small bowl, combine the cream cheese and gorgonzola cheese, stirring until well mixed. Spread the toasts with the cheese mixture. Top with the pear slices and chopped candied pecans. Sprinkle with the parsley.

TOASTED PECANS

Steps:

• Preheat oven to 275 degrees F (135 degrees C).
• Pour the butter into a medium bowl, and mix in the pecans. Stir until the pecans are well coated.
• Arrange coated pecans in a single layer on one or two medium baking sheets. Sprinkle with salt.
• Bake in the preheated oven approximately 1 hour, stirring occasionally. Remove from heat, cool and store in covered containers.

PEAR AND ALMOND FRENCH TOAST CASSEROLE

Steps:

• Evenly distribute the butter cubes into the bottom of a 10x14-inch baking dish. Sprinkle the brown sugar over the butter. Arrange the pear slices into the bottom of the dish. Arrange the bread cubes into a single layer over the pears.
• Mix the eggs, milk, sugar, vanilla extract, and almond extract together in a bowl until fully blended; pour evenly over the bread cubes, assuring all pieces are evenly covered. Cover the dish with aluminum foil and chill overnight in refrigerator.
• Preheat an oven to 350 degrees F (175 degrees C). Remove the casserole from the refrigerator and allow to warm while the oven preheats.
• Bake in the preheated oven until the top of the bread is golden brown and the eggs have solidified, 45 to 60 minutes. Top with the sliced almonds to serve.

PEAR-PECAN TART

Steps:

• Heat oven to 400°F. Grease and flour 12-inch pizza pan. In medium bowl, mix flour and brown sugar. Cut in butter, using fork or pastry blender, until crumbly. Press firmly and evenly against bottom and side of pan. Bake 10 to 15 minutes or until light brown; cool.
• In 1-quart saucepan, mix granulated sugar, cornstarch and salt. Gradually stir in orange juice and water. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute; cool.
• In medium bowl, beat cream cheese until smooth; spread on cooled crust. Arrange pears on cream cheese. Sprinkle with pecans. Spoon orange glaze over top. Refrigerate until set, about 2 hours. Store in refrigerator.

PEAR PECAN TOASTS

Steps:

• Preheat oven to 350 degrees. In a small bowl, combine cheese and heavy cream. Using a fork or wooden spoon, combine until mixture is soft enough to spread but not too runny; set aside.
• Cut bread in half crosswise, making fingers that are about 3 by 1 1/2 inches. Transfer bread fingers to a baking sheet; toast in oven until light golden on each side, 10 to 15 minutes. Remove from oven.
• Spread 1 heaping teaspoon cheese mixture on each bread finger. Top with a pear slice; garnish with pecan slices. Serve at room temperature.

PEAR - PECAN STUFFING

Steps:

• Preheat oven to 350 degrees to speed-dry the bread and/or to bake the stuffing separately from the turkey.
• Spread bread slices on baking sheets.
• Place baking sheets in the oven for 20 minutes or until bread is dry.
• Place the 2 tablespoons butter, onion and pear in a large frying pan. Cook over medium heat till tender but not brown, about 4 minutes.
• Set aside.
• Break the dried bread into small pieces, and place in a very large bowl.
• Bring 1/2 water and the 1/4 cup butter to boiling in a small saucepan.
• Add to bread crumbs, and toss just till moistened.
• Stir in pear mixture, pecans, parsley, nutmeg, salt and pepper.
• Add the remaining water as needed until mixture reaches desired moistness.
• Stuff turkey and bake according to your liking, or put stuffing into a 2 quart casserole and bake, covered in preheated oven for 40 minutes or until heated through.

PEAR-STUFFED FRENCH TOAST WITH BRIE, CRANBERRIES & PECANS

Steps:

• In a large skillet, heat butter over medium heat. Add pears and 2 tablespoons brown sugar; cook and stir until pears are tender, 4-6 minutes. In a bowl, mix cream cheese, cranberries and pecans., Place half the bread slices in a greased 13x9-in. baking dish. Layer with cream cheese mixture, pear mixture and Brie. Top with remaining bread slices. Whisk together next 5 ingredients and remaining brown sugar. Pour over bread. Refrigerate, covered, overnight., Preheat oven to 375°. Remove from refrigerator while oven heats. Bake, uncovered, until top is golden brown, 35-40 minutes. Let stand 10 minutes before serving. If desired, serve with syrup.

PEAR HAROSETH WITH PECANS AND FIGS

Steps:

• In a glass or ceramic bowl, lightly toss the pecans, figs, pears and apple.
• Add the cinnamon, honey, wine, lemon zest and juice. Toss lightly to blend well. Cover and refrigerate for at least 1 hour before serving.

PEAR-STUFFED FRENCH VANILLA TOAST

Steps:

• In a small bowl, mix brown sugar and butter. Spread onto bottom of a greased 8-in. square baking dish. Layer with pear, raisins, bread cubes and pecans., In a large bowl, whisk eggs, ice cream, cinnamon and vanilla until blended; pour over top. Refrigerate, covered, several hours or overnight., Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, uncovered, 40-45 minutes or until golden brown and a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving.