Pear

These crispy golden fruity turnovers are easy to make and perfect for satisfying your sweet tooth in no time at all. Packed full of juicy strawberries, apples, pears and bananas, these pastry triangles can be enjoyed fresh out of the oven with a dusting of icing sugar.

Sink your serving spoon into this glorious one-pot dessert, breaking through the golden crust to reveal deliciously sweet stewed fruit and berries.

A pretty tart to use fresh pears. Top with cream or icecream.

Keep 'em coming back for more with this rich, indulgent dessert. Pears infused with cinnamon add a soft texture to this tart while rich, dark chocolate sauce satisfies the chocaholic in us all.

This creamy caramelised and baked mixture, enjoyed alongside juicy, sweet pears, is the ideal afternoon pick-me-up or pleasurable dessert.

A modern take on Grandma's classic apple pie. Replace chunks of apple with pear and blackberry but keep that golden pastry crust. Serve with a dollop of whipped cream or vanilla ice cream for traditional comfort food.

Sarah Bowman prepares a fibre and nutrient-rich breakfast using winter fruits and the humble oat

Eleanor Ozich uses classic Mediterranean flavours to create this luxurious gluten-free dessert

Create a decadent dessert with less than ten ingredients that will impress everyone with its vibrant colour and juicy sweet flavour.

Treat your guests to something a little more decadent with these sweet poached pears, marinated in white wine. Crunchy ginger shortbread provides the perfect accompaniment to such soft, juicy desserts.

Add a twist to the standard rice pudding with the addition of sultanas and a side of rich caramelised pears.

What a perfect nibble for dinner guests and cocktail parties. These pear and blue cheese canapes look as good as they taste.

The ultimate comfort food, there is nothing like a heartwarming crumble to get rid of the winter blues.

This is so pretty with its red juicy fruits and is great for using up any orphan fruits in the bowl.

Packed full of juicy sultanas and pears, this light, sweet fruit loaf is beautiful served sliced with a spread of butter or ricotta for a tasty morning tea or breakfast.

This sweet, fruit-filled pie is absolutely divine served with a dollop of cool vanilla ice-cream. Slice through the golden, crumbly pastry to reveal a warm, tart pear and cranberry filling, making this the perfect dessert to follow any meal.

Rich, gooey and packed full of gorgeous flavours, these chocolate, pear and hazelnut puddings are absolutely divine enjoyed straight out of their pots with a teaspoon.

These caramelised pears are an impressive end to any meal. You can use apples instead when they are in season.

These deliciously fruity cupcakes are paired wonderfully with a passionfruit glaze, perfect to make with your kids on the weekend!

Need a fast dessert and no time to hit the shops? Raid the pantry for some canned fruit and then hit the freezer for bought sweet pastry and ice-cream. Voila!

Leaving the fruit intact will give your presentation a professional edge.

Luca Villari turns caveman in the kitchen

Bake this gorgeous classic dessert to take to your next morning tea or brunch - the syrupy fruit and flaky crust will delight your critics.

This fruity chutney is the perfect companion to your favourite cheese.

These classic champagne poached pears with a creamy sauce are a sumptuous and simple dessert.

Tender, sweet pears are poached to perfection in a fragrant ginger broth in this beautiful dessert. Serve with a dollop of spiced ricotta for a fruit filled after dinner treat.

Take yourself to the streets of Paris with these fruity crepes. They're such a simple, light dessert but so full of rich flavour; it's a treat you'll be making again and again.

Blue cheese and pear are a match made in heaven - pop them on some crispy bread and you have a speedy and elegant starter!

This delicious soup has great depth of flavour owing to its ingredient mix of sweet pears, leek and fennel. Topped with crispy sugared pear chips, it's a unique and flavoursome dish.

The chilly weather is on its way and this rich and warming dessert will really fit the bill.

Rich, opulent European dishes put an international spin on any occasion. This platter works as an entree, paired with hearty breads.

You could also use apples or add spices and flaked almonds to the mix.

Spicy pear loaf can be iced for a sweet treat or served warm with lashings of butter.

To prepare radicchio halves or quarters for cooking, make sure the base remains intact so the leaves stay together. Note

If desired, use softer “dessert figs” or fresh fig If using fresh, add during last 10 minutes of cooking. Note

If desired, bake desserts in oven at 180°C for 5-10 minutes, until golden. Note

This is a simple, no-fuss canapé option. The prosciutto could be substituted with bresaola or mortadella.

Make a double batch of this slice to cut and freeze for lunch boxes. Note

Don’t throw away the syrup that’s left over after cooking the fruit, as you can use it to poach fruit for another occasion. It will keep for several weeks in an airtight container in the fridge. Note

Leave out the paprika and make apple sauce if you prefer a more traditional flavour. Note

Health tip: Even if you’re on a low-fat diet, don’t be afraid to add parmesan to a dish for flavour. It has such a strong taste that you only need to use a little bit. Note

Not suitable to freeze or microwave. Note

Not suitable to freeze. Note

Nashi – the main variety being nijisseiki – are ready for eating when their skin is a light yellow-green colour. When over-ripe they turn a richer yellow and begin to loss their crisp texture. Note

A blanket and a patch of lawn is all you need to turn lunch at home into a romantic spring picnic

Not suitable to freeze or microwave Note

Recipe can be prepared several hours ahead. Reheat the fruit in the syrup before serving. Note

Make the most of your leftovers with this glorious Easter bun pudding.

Ensure the rim of the jar is clean before twisting lid on tightly to seal the jar. Chutney will keep in a cool, dry place for up to 6 months. Chill once opened. Note

Top with sliced pineapple or banana and brown sugar. Bake and serve with mascarpone. Note

You’ll find crepes in the freezer section of the supermarket. Note

Caramelised pears with sugared tortillas, pear recipe, brought to you by Good Food

To transport, leave pudding in the basin and cover with baking paper and foil. Place sauce in an airtight container. To reheat, invert onto a plate. Microwave at 50% (medium) for 5 mins, until heated through. Microwave sauce at 50% (medium) for 2 mins, stirring halfway, until heated. Note

Vanilla sugar: Add used vanilla beans to a jar of sugar to infuse it with flavour. Note

Frangipane is a pastry filling usually made with almond meal; here we’ve used hazelnut. We baked our tartlets freeform (without tins) as this given them a lovely rustic look. Equipment: Sharp knife, 2 baking trays; baking paper; large mixing bowl; electric beaters; whisk; rubber spatula; fork; pastry brush Buerre Bose is the best variety of […]

Sarah Bowman works wonders with the classic combination of sweet and salty flavours

You can cook pears up to 2 days ahead Sauce can be made up to 3 days ahead; cover and keep in fridge. Note

Growing up in Italy, Luca Villari’s home was always filled with the delicious aroma of his mother’s cooking. Here he presents one of her classic dishes

To prevent pear discolouring, drizzle with orange juice. Note

An elegant and decadent poached pear dessert laced with cinnamon and vanilla, drizzled with chocolate sauce. Up the level of indulgence by serving with a scoop of ice-cream.

Serve this scrumptious, nutty cake with dollops of cream for extra decadence.

While working, cover pastry with plastic food wrap and a damp tea-towel. You can make strudels ahead and bake just before serving. Note

Low-GI fruit: Pears and raspberries have a low Glycaemic Index and add high-quality fibre to the diet. Ricotta: This cheese is great used in pastry instead of butter; it lowers the GI and the fat content. Low-fat custard, like yogurt, it has a low GI, so serve with your favourite dessert. Note

For better nutrition, use traditional rolled oats instead of instant. Use any variety of berry. You can use pie apples instead of pears. Make ahead, then enjoy either at room temperature or reheated in the oven at 180°C/160°C fan forced for 10 minutes or until warm. Note

No ovenproof frying pan? Cover handle with several layers of foil before baking. Use a teaspoon to remove core from pear. Note

Don’t be put off by the idea that a Yorkshire puddings are associated with roast beef – these sweet variations are incredibly delicious!

Use a crepe pan if you have one; its shallow sides make it easy to slide crepes from pan. Note

Cook up to a day ahead. Cover, then refrigerate. To serve, microwave on High (100%) in 30-second bursts until heated. Use apples instead of pears. You can swap cinnamon for ground ginger or cardamom. Note

Pear cooking time depends on how ripe they are. Rinse a spoon under water before measuring honey, so the honey won’t stick. Note

A simple poached pear becomes an elegant dessert when drizzled with chocolate sauce that's laced with cinnamon and vanilla. This light and lovely dessert is brought to you by Recipes+.

Replace pecans with chopped walnuts. Reserve drained pear juice, then store in an airtight container in the fridge for up to 3 days. You can use it to make fruit smoothies, or add to your morning cereal. Note