Does anyone have any good pear dessert recipes?

Perhaps a pie or a cpbbler. Or something inventive and different. I would like to impress my dinner guests tomarrow and I want to use pears, because I have a ton of them on hand...Does anyone have any good pear dessert recipes?
Fresh Pear Pie





INGREDIENTS





* 1 recipe pastry for a 9 inch double crust pie


* 1/2 cup white sugar


* 3 tablespoons all-purpose flour


* 1/4 teaspoon salt


* 1 teaspoon ground cinnamon


* 1 teaspoon lemon zest


* 5 cups peeled and sliced pears


* 1 tablespoon butter


* 1 tablespoon lemon juice





DIRECTIONS





1. Combine sugar, flour, salt, cinnamon, and lemon rind in mixing bowl.


2. Arrange pears in layers in a 9 inch pastry lined pan, sprinkling sugar mixture over each layer. Dot with butter. Sprinkle with lemon juice. Roll out remaining dough; cut slits for escape of steam. Moisten rim of bottom crust. Place top crust over filling. Fold edge under bottom crust, pressing to seal. Flute edge.


3. Bake at 450 degrees F (230 degrees C) for 10 minutes. Reduce temperature to 350 degrees F (175 degrees C), and bake for an additional 35 to 40 minutes.





This recipe was rated by 78 people and had an average rating of 5 stars.Does anyone have any good pear dessert recipes?
Go to your local grocery store and you can get a package of apple crisp It comes in a red looking box about the size of the boxes that liptons onion soup mix comes in and just follow the directions on the side of the box and instead of using apples substitute them for the pears that you have and when the pear crunch is through baking allow it to cool down a little while then serve with Bryers vanilla bean ice cream and cool-whip on top( this is optional;just depends on what your guest's preferences are.) I personally like all of the add-on's and some times I even like to drizzle a little bit of Hershey's liquid chocolate (like the kind you put in milk) and add a few cake sprinkles on the top. If you're going to have any children over then this would be a good way to get them to like and enjoy the Pear crunch. But I like to do this every now and then just to add a little different spin on it then that way it has it's own little different flavor and it doesn't feel like your eating or serving the same 'ole same'ole thing all of the time. This is also good to do with peaches too instead of doing a cobbler all the time. because their is a difference between a crunch and a cobbler. I just like being creative with food I try new things and If I like them then I incorporate them in with the things I cook and prepare. but always ask your guest what kind of toppings they want so they can enjoy what you have put your hard work, time, and love into.
I love making this tart and it is so simple. Serve with French Vanilla ice cream.





Carmelized Upside-down Pear Tart


Adapted from Betty Caldwell


Active time: 35 min Start to finish: 2 1/2 hr (includes making pastry)





Servings: Makes 8 servings.





Ingredients


4 large firm-ripe Bosc pears (2 lb total) or other firm pears


1/2 stick (1/4 cup) unsalted butter


1/2 cup sugar


1/2 teaspoon cinnamon


Pastry dough (ready made or personal recipe)


Preparation


Peel and halve pears, the core (preferably with a melon-ball cutter). Heat butter in a 9- to 10-inch well-seasoned cast-iron skillet over moderate heat until foam subsides, then stir in sugar (sugar will not be dissolved). Arrange pears, cut sides up, in skillet with wide parts at rim of skillet. Sprinkle pears with cinnamon and cook, undisturbed, until sugar turns a deep golden caramel. (This can take as little as 10 minutes or as much as 25, depending on pears, skillets, and stove.) Cool pears completely in skillet.





Put oven rack in middle position and preheat oven to 425掳F.





Roll out dough on a lightly floured surface with a floured rolling pin into a 12-inch round and trim to a 9 1/2- to 10 1/2-inch round. Arrange pastry over caramelized pears, tucking edge around pears inside rim of skillet. Bake tart until pastry is golden brown, 30 to 35 minutes. Cook on rack 5 minutes.





Invert a rimmed serving plate (slightly larger than skillet) over skillet and, using pot holders to hold skillet and plate tightly together, invert tart onto plate. Serve tart warm or at room temperature.
PEAR DESSERT





1/2 c. butter


3/4 c. flour


2/3 c. sugar


1/4 tsp. vanilla





TOPPING:





1 (8 oz.) cream cheese


1/4 c. sugar


1/2 tsp. vanilla


1 egg


1 med. can pears


Cinnamon





CRUST: Mix and pat in 8 inch square pan. Bake 10 minutes at 350 degrees.


TOPPING: Cream. Pour over crust and top with pear halves then sprinkle with cinnamon. Bake at 350 degrees for 20 minutes, let cool. Cut into squares, large or small.
Well first get some cinnamon, brown sugar, nutmeg, and if you want ginger then take a spoon or melon baller and pears sliced in half and take out the middle then place a small pat of butter into it and the cinnamon, sugar, and nutmeg then bake at about 350 degrees in the oven in a baking dish and then wait until it is kind of brown and bubbly and you can smell cinnamon then take some ice cream if you have it and when it is time scoop them into the holes in the pears and have a little whipped cream on the side if they want it.
This looks DELICIOUS....





http://www.channel4.com/food/recipes/pop鈥?/a>
Any of your favorite recipe wih apples can be modify with pears replacing the aples by equal amounts.
peeled pear halves poached in red wine with a little honey added, then grate some toasted hazel nuts on top, garnish with a fresh mint leaf, and serve.
I've been dying to try this pear cranberry pie recipe: http://www.bhg.com/recipes/recipedetail.鈥?/a>





I also love to substitute pears for apples and make a crisp - so yummy.
I just saw the other day on Food Network: Michael Chiarello made Red Wine Pears... you can find the recipe at foodnetwork.com.