​Serves 12-16
Ingredients:
For the cake:

•  ⅔ to 1 cup dried cranberries (or 1 cup fresh, lightly chopped)
• 1 ½ cups all-purpose flour      
• 2 ½ teaspoons baking powder
• ½ teaspoon sea salt
• 1 teaspoon ground ginger
• ½ teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ⅓ cup unsalted butter, melted
• ¾ cup brown sugar, packed
• 1 egg
• 1 teaspoon vanilla extract
• ½ cup buttermilk or plain yogurt
• 1 large or 2 small firm pears (about 1 cup, peeled, cored, and diced)

 For the streusel:

• ½ cup brown sugar, packed
• ½ cup all-purpose flour
• ½ teaspoon ground ginger
• ¼ cup cold unsalted butter, cut into small chunks

 
Directions:
Preparing the Cranberries:
If you’re using dried cranberries, soak them in warm water for about 30 minutes to plump them up and help soften them. Drain off the water once they’re nice and soft. If using fresh cranberries, no need to soak; just chop lightly chop.
Making the Cake:

1. Preheat the oven to 375°F. Line a 9x9-inch pan with parchment paper and give it a light spray with cooking oil.
2. In a small bowl, whisk together the flour, baking powder, salt, and spices (ginger, cinnamon, and nutmeg).
3. In a larger bowl, mix the melted butter and brown sugar together until it’s smooth.  Let that cool a bit if it’s too warm, and then stir in the egg and vanilla. Now, add in your buttermilk or yogurt.
4. Fold those dry ingredients right into the wet mixture until smooth. Then gently fold in your diced pears and cranberries.
5. Spread the thick batter into your prepared pan, making sure it gets into all the corners.

Make the Streusel

1. In a separate bowl, mix together the brown sugar, flour, and ground ginger.
2. Cut in your cold butter with a pastry blender, or two knives if that’s what you’ve got. You could even use a small food processor if you’re in a hurry. What you want is a crumbly mix—no large chunks of butter left.
3. Sprinkle that beautiful streusel evenly over your batter.

Baking and Serving:

1. Put the pan in the oven and bake for 30-35 minutes, until a toothpick poked into the center comes out clean.
2. Let the cake cool for about 10 minutes before slicing into it. 
3. Serve warm or at room temperature, 

Serves: 4 to 6

1 (9-to 11-pound) goose, room temperature
2 medium onions, sliced
5 - 6 cups cored, peeled and sliced pears, (drained canned pears w/o added
sugar work well)
8-10 sprigs fresh thyme, divided
1 lemon cut in half
Salt & fresh ground pepper
½ cup chicken broth
1½ cups pear jam or jelly
1 cup dry white wine

1. Preheat oven to 450°.
2. Remove giblets and neck from the goose. Rinse well and pat dry.
3. Prick the goose skin all over the bird to allow the fat to drain off.
4. Sprinkle the inside of the goose with a little lemon juice from one of the halves, then season with salt and pepper.
5. Place ½ cup of the sliced onions, ½ cup of the sliced pears and 2 or 3 sprigs of thyme into the cavity. Truss the goose cavity with dental floss, secure the legs with more dental floss. Tuck the wings into themselves and tight to the body. Secure the flap of skin to the back of the goose with either a very small skewer or sew it up with the dental floss.
6. Place the goose breast up on a rack in roasting pan. Rub the skin with one half of the lemon. Turn the bird over and repeat the process with the other half of the lemon. Rub salt and pepper all over the bird. Place the goose breast down in the roasting rack. Put a ½ cup of chicken broth into the bottom of the roasting pan. Place the goose in the oven and roast for about 40 minutes. While the bird is roasting, use a baster every 20 to 25 minutes to remove the excess goose fat to a large jar.
7. ​Reduce the oven temperature to 375°.
8. Remove the roasting pan from the oven and turn the goose breast side up. Return the roasting pan to the oven and roast for 40 to 60 minutes more.
9. ​While the bird is roasting, heat a tablespoon of goose fat a large pan with an oven-proof handle on the stovetop. Add the remaining sliced onions and sauté until translucent. Add the remaining sliced pears and a few more sprigs of thyme to the onions and sauté about 5 minutes. Season with salt and pepper and then set aside.
10. Place the pear jelly in a small saucepan with the white wine. Add a sprig or two of thyme. Bring the combination to a simmer and reduce by ¼ . Set aside.
11. When the goose reaches 150° with a thermometer in the fleshiest part of the breast, remove the goose from the oven to a serving platter. Using a pastry or basting brush, distribute the pear glaze liberally. Tent the goose loosely with foil for twenty minutes before serving.
12. Turn on your broiler and place the pan of onions and pears under it for about 3 to 5 minutes, until the tips of the pears and onions begin to brown. Remove to a serving dish.
13. ​Carve the goose and serve with both the pear onion compote and any remaining glaze.

NOTES:
- Every 25 to 30 minutes, use a baster to remove excess goose fat from the roasting pan. It will prevent your smoke alarms from alarming the neighbors. Set the goose fat aside, it can be rendered and used for many other delicious dishes.
- Many food sources say to cook the goose to an internal temperature of 160° to 165°. The last time I did that I had an overdone and too chewy goose. When you remove the goose from the oven it will continue to cook. Goose, like duck, should be a little pink.
​- Thermal kitchen gloves are the absolute best poultry turners. You get to have your hands directly and firmly on the bird. It doesn’t tear the flesh, or slip and flip the bird flying.   

Serves: 4
Cream
1 cup whipping cream
1 whole vanilla bean
½ cup Mascarpone
1 tablespoon confectioner’s sugar
Roasted Pears
8 Seckel pears, halved and cored
2-3 tablespoons fresh lemon juice
2 tablespoons sweet butter, diced
1 tablespoon granulated sugar
½ cup dry red wine
16 small sprigs of fresh thyme, divided

1. Pour the cream into a medium bowl.
2. ​Carefully slit the vanilla bean down one side and scrape the seeds into the cream. Stir well then add the bean pod too. Place in the refrigerator for at least an hour
3. Pre heat oven to 375°.
4. ​Place pear halves cut side up in a baking dish large enough for them to fit snugly.
5. Pour the wine into the bottom of the baking dish.
6. ​Drizzle the lemon juice over the pears. Then sprinkle the pears with the granulated sugar.
7. Top the pears with half of the thyme sprigs.
8. ​Place the baking dish into the oven for 15 to 20 minutes, depending on the size of the pears.
9. Remove from the oven, turn the pears cut side down and return to the oven for another 15 to 20 minutes.
10. ​Remove the cold cream from the refrigerator. Add the mascarpone to the bowl and beat with an electric whisk until well blended.
11. Add the confectioner’s sugar to the cream mixture and continue whisking until soft peaks will form.
12. Remove the pears from the oven when a toothpick will slide into the flesh easily. Discard the roasted thyme sprigs.
13. ​Place pears on serving dishes. Top with a substantial dollop of the cream and garnish with the remaining thyme sprigs.

​NOTE: the pears can be roasted in advance and re-warmed when desired.

​Serves:  6
 
4 tablespoons mild olive oil
1 lb. small whole shallots, peeled
2 lbs. lamb shoulder in 2 – 2½ inch chunks
2 tablespoons fresh ginger, minced
1 teaspoon ground cinnamon
¾ teaspoon saffron, crumbled into a cup of hot water
4 large firm Bosc pears, cored, quartered but not peeled
2 cups dry white wine
2 tablespoons unsalted butter
Coarse sea salt
Freshly ground black pepper
 
1.Heat 3 tablespoons of oil in a large skillet or heavy casserole.
2.Add shallots, and sauté until lightly browned.
3.Add lamb, and cook until browned all over.
4.Add just enough wine to cover (about 2 cups).  Season with salt, pepper, ginger, cinnamon, and saffron.
5.Bring to a simmer over low heat and cover.  Simmer for 45 minutes.  If the sauce is thickening as desired, continue simmering covered until lamb is very tender, about another 30 to 40 minutes.  If the liquids are not thickening, remove the cover before continuing to simmer.  Cook an additional 20 to 30 minutes until the lamb is tender and the liquid is reduced by about three quarters.
6.Melt the butter and the remaining tablespoon of oil in another large skillet over medium heat. 
7.Add pears cut side down and cook until cut sides have caramelized.
8.Place pears, skin-side up, on top of meat in the skillet or casserole.  Continue to cook, covered, until pears are very tender, about 30 minutes.  Be sure not to overcook pears or they will fall apart.
9.Serve immediately with couscous, rice or a small, spoon-able pasta like orzo.

Serves: 10
 
Crust
1 cup plus 2 tablespoons all-purpose flour
½ cup (1 stick) plus 1 tablespoon chilled unsalted butter, diced
6 tablespoons powdered sugar
¼ teaspoon salt
 
Filling
6 tablespoons (¾ stick) unsalted butter,
4 large Bosc pears (about 1¼ to 1½ pounds), peeled, quartered lengthwise, cored
8 tablespoons sugar
2 large eggs
2 tablespoons all-purpose flour
¾ cup fresh cranberries (about 3 ounces)
3 tablespoons pear brandy or brandy
Additional cranberries
Sweetened whipped cream
  
Crust:
1.Preheat oven to 375o.
2.Combine all crust ingredients in processor.  Using on/off turns, blend until moist clumps form.  Gather dough into ball.  Press dough evenly over bottom and up sides of an 11 inch diameter tart pan with removable bottom.  Freeze until firm, about 15 minutes.
3.Pierce crust all over with toothpick.  Bake crust until golden brown, piercing with toothpick if crust bubbles, about 15 to 20 minutes.
4.Transfer to rack and cool.  Maintain oven temperature.
 
Filling:
1.Melt 2 tablespoons butter in heavy large skillet over medium heat.  Add pears. Sprinkle 2 tablespoons sugar over.  Sauté until pears begin to brown and soften slightly, turning occasionally, about 12 minutes.  Cool pears.
2.Place pears, rounded sides up, on work surface (do not clean skillet).  Cut pears into thin crosswise slices; press gently to fan slices of each quarter toward the bottom.  Set aside on a flat surface.
3.Melt remaining 4 tablespoons butter in same skillet over low heat, whisking to incorporate pear juices left in skillet.
4.Whisk 4 tablespoons sugar, eggs and flour in large bowl to blend.  Gradually whisk in butter mixture from skillet.
5.Combine ¾ cup cranberries and remaining 2 tablespoons sugar in processor and coarsely chop berries.
6.Stir cranberry mixture and pear brandy into egg mixture.  Spoon cranberry mixture into crust, distributing evenly.
7.Using large knife blade, transfer pear quarters to crust, pointed ends toward center.
8.Bake tart until filling is set and top begins to brown, about 40 minutes.  Cool tart on a rack.  (Can be made 8 hours ahead. let stand at room temperature.)
9.Using small sharp knife, cut crust away from pan sides if necessary.  Gently push up pan bottom to release tart.  Place tart on platter.  Garnish with addition cranberries.  Cut tart into wedges and serve with whipped cream.

Recipe by Anna Gill

Serves: 6

4 duck breasts
3-4 ripe pears, peeled, halved, cored, cut into ¼ -inch slices
1 10-ounce bag pearl onions, blanched, peeled, halved
1 tablespoons chopped fresh sage

¾ cup low-salt chicken broth
½ cup fig balsamic vinegar

1. Preheat the oven to 400o.
2. Using a very sharp knife, score duck skin in 1-inch-wide grid pattern without cutting into the flesh. Season breasts generously with salt and pepper.
3. Heat a dry large skillet over medium-high heat. Add duck breasts, skin side down and cook about 6 minutes. Transfer the breasts to a rack in a roasting pan and tent with foil.
4. Discard all but ¼ cup drippings from skillet. Heat drippings in the same skillet over high heat. Add pears and onions. Sauté until beginning to brown, about 5 minutes.
5. Stir in sage; season with salt and pepper. Transfer the pear onion mixture to bowl and cover to keep warm. 
6. Heat same skillet over high heat. Add broth and vinegar; bring to boil, scraping up browned bits. Boil until reduced by hal, about 5 minutes. Season the glaze with salt and pepper. Cover and set the glaze aside.
7. Place roasting pan, without foil, into the oven for about 4 to 5 minutes. Remove from the oven and let the breast rest for at least 3 minutes.
8. Slice the breast on a diagonal into ½ inch slices and fan out on a large serving dish.
9. Spoon the pear and onion mixture around the edge of the serving dish hash among plates. Drizzle glaze over and serve.

Recipe by Anna Gill

Serves: 5
Preparation time: 30 minutes

1½ teaspoons kosher salt
2½ teaspoon cinnamon
2½ teaspoon cardamom
30 grinds fresh black pepper (about 1 tablespoon)
2 teaspoons olive oil
4 ripe pears, peeled, cored and roughly chopped
2- 1 pound pork tenderloins

1. Combine salt, cinnamon, cardamom, pepper and oil in a sealable plastic bag, seal and mix well.
2. Place tenderloin in bag and manipulate until well covered with marinade. Marinate at least 3 hours or up to 12, in the refrigerator.
3. Place rack on second level from the bottom of the oven. Preheat oven to 500o.
4. Bring tenderloins to room temperature. Place in a baking disk. Roast in oven for 10 minutes. Turn the tenderloin over and roast for an additional 10 minutes.
5. While the pork is roasting, puree pears in a blender or food processor. Set aside.
6. Remove tenderloins to a platter. Slice into ½ inch slices. Top or surround with Pear Sauce and serve.

NOTE: This is works well with wild or “forbidden” rice

Recipe by Anna Gill

Makes 2 quarts

4 lbs. not quite ripe pears (Barletts work well)
5 cups cider or malt vinegar
1⅓ cups dark brown sugar
6 whole cloves
6 whole grains allspice
2 inch cinnamon stick
Rind of ½ lemon
Muslin spice/herb bag

1. Place the vinegar and the sugar in a enameled saucepan. Tie the remaining ingredients into the muslin bag and add it to the saucepan
2. Bring the contents of the saucepan to a boil and simmer for about 20 minutes, until syrupy.
3. Wash the fruit well. Peel, core and cut into eighths.

Regular Process:
1. Place the pears into a large ceramic or glass bowl. Pour the syrup (and the spice bag) over the pears. Cover the bowl with a clean linen towel or cloth and set aside for 24 hours.
2. Drain the pears, returning the syrup to the enameled saucepan. Reheat the syrup and spice bag until it boils again.
3. Pour the syrup and spice bag over the pears again. Recover with the linen towel or cloth and set aside for a second 24 hours.
4. Drain the pears, putting the syrup back into the enameled saucepan, discarding the spice bag.
5. Place the pears into clean hot jars.
6. Bring the syrup to a boil again. Pour the hot liquid over the pears in their hot jars, and top off with at least ½ inch of the syrup. Seal the jars tightly. Store in a cool, dark place.

Quick Process:
1. Add the pears to the simmering syrup, cover and cook until the fruit is tender.
2. Pack the fruit in the prepared, hot jars.
3. Cover and top off with ½ inch of syrup. Seal the jars tightly. Store in a cool, dry place.

Recipe by Anna Gill

Serves: 4

1 lemon, juiced
1-2 quarts of cold water

4 large ripe pears
4 tablespoons honey
4 tablespoons of melted unsalted butter
6 tablespoons spicy dark rum
½ teaspoon freshly ground pepper

1. Make a lemon-water acidulated bath in a bowl large enough to hold the pears as well.
2. Peel pears, cut them in half lengthwise and remove all seeds and stem with a corer.
3. Place the pears in the lemon-water bath immediately (this can be done to this point hours in advance).
4. Mix the honey, butter and rum together and set aside.
5. Prepare the grill for medium heat.
6. Drain the pears and pat dry.
7. Place the pears rounded side down on the grill and grill for 4 to 6 minutes, depending on the size. Turn the pears over and repeat the process.
8. Place the pears on a serving dish and sprinkle with the freshly ground pepper

Recipe by Anna Gill

Makes one cake, 9 inch in diameter

8 tablespoons (1 stick) unsalted butter, room temperature, plus more for pan
2½ cups all-purpose flour, plus more for the pans
1 cup boiling water
2 teaspoons baking soda
2 teaspoons ground ginger
1½ teaspoons ground cinnamon
½ teaspoon ground cloves
½ teaspoon freshly grated nutmeg
½ teaspoon salt
2 teaspoons baking powder
⅔ cup packed dark-brown sugar
1 cup unsulfured molasses
1 tablespoon freshly grated ginger
2 large eggs, room temperature, lightly beaten
1 large Bosc pear, peeled, cored and diced
1 additional Bosc pear
Confectioners’ sugar, for dusting, optional
Whipped cream, optional

1. Heat oven to 350 degrees.
2. Butter and flour a 9 inch spring-form cake pan. Set aside.
3. In a bowl, combine boiling water and baking soda. Set aside.
4. In a large bowl, sift together flour, ground spices, salt, and baking powder together. Set aside.
5. Cream the softened butter with an electric hand beater until it is light and creamy. Beat in the brown sugar and beat until the mixture is fluffy. Set aside.
6. Add the molasses and grated ginger to the brown sugar mixture, beating to combine. Add the baking-soda mixture, and flour mixture, combine.
7. Beat in eggs.
8. Stir in the diced pear.
9. Pour batter into prepared pan bake for 30 minutes, until the cake begins to firm up around the edges.
10 Meanwhile, peel, quarter and slice the second pear into thin slices.
11. After the initial 30 minutes of baking, remove the cake from the oven and gently place the pear slices in a starburst pattern.
12. Tent with tin foil and bake for another 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Let cool on a wire rack.
13. Dust with confectioners’ sugar and serve with whipped cream.

Recipe by Anna Gill

Serves: 6

Zest of ½ large orange, in strips 
1 teaspoon peeled chopped fresh ginger 
1 cinnamon stick, broken into two pieces
8 whole cloves 
3 star anise pods
5 black peppercorns 
1 cup red wine, a Chianti works well
1 cup ruby port 
½ cup honey 
¼ cup unsulfured molasses 
Pinch of salt 
6 firm pears, such as Bartlett or Bosc, peeled, halved, and cored 

Lite cream cheese, ricotta, crème fraiche or ice cream for serving.

1. Heat oven to 350◦.
2. Combine zest, ginger, cinnamon, cloves, star anise and peppercorns in an herb bag or a piece of cheese cloth and tie securely.
3. In a medium sized bowl, add the wine, port, honey, molasses and salt. Whisk the ingredients together well.
4. In a large oven to table baking or casserole dish, place the pear halves cut side up.
5. Pour the liquid mixture over the pears. There should be a sufficient amount to lightly cover the pears.
6. Nestle the spice bag into the liquid between the pears.
7. Cover the dish with foil, pinching it around the edges.
8. Cook in the prepared oven for approximately 45 minutes.
9. Turn the pears over and replace the foil as before. Cook for another 45 minutes.
10 Test the pears with a toothpick. The flesh should be soft to the touch, though it depends on how ripe they were before they went into the oven. If not sufficiently soft, replace the foil and return the dish to the oven for another 15 minutes.
11. Let the pears cool slightly.
12. Place two halves on each serving plate. Spoon a small dollop of lite cream cheese, ricotta, crème fraiche or ice cream in each cavity. Spoon a bit of the remaining liquid over the pears and serve.