3 recipes that are a perfect pear-ing for Thanksgiving

Ever thought of adding some delicious pears to go along with your Thanksgiving feast? National food educator Wendy Barrett has a few easy recipes for you to try this holiday season.

FRESH PEARS WITH BAKED BRIE

Makes 8 servings

INGREDIENTS

1 Wheel brie cheese

2 Red Pears

½ cup Pomegranate seeds

10 Sprigs thyme

½ cup Honey

1 Baguette

DIRECTIONS

Preheat the oven to 350º Fahrenheit. Set the brie out to warm to room temperature.

Add honey to a small bowl. Remove the leaves from the thyme stems and muddle them into the honey with a spoon. Note: if your honey is solidified, submerge in hot water until liquid, about 5 minutes.

Place the brie on a baking sheet lined with parchment paper and bake for 10-12 minutes, or until liquid in the center.

While the brie is baking, slice pears into thin wedges, removing the seeds and core.

Remove brie from the oven and carefully transfer the brie onto a serving platter. Arrange the pear wedges on top of the brie, sprinkle the pomegranate seeds over the pears, and drizzle evenly with honey.

Enjoy right away by slicing wedges into the brie and dipping the pears into the melted brie or spooning the brie and toppings onto slices of baguette.

PEAR AND SAUSAGE STUFFING

Makes 8 servings

INGREDIENTS

6 tablespoons unsalted butter, plus more for greasing and brushing

1 (20-ounce) loaf white bread, crusts trimmed, cut into 1/2-inch cubes

1/4 cup finely chopped fresh flat-leaf parsley

2 tablespoons finely chopped fresh sage

1 sweet yellow onion, chopped

3 celery ribs, chopped

12 ounces mild Italian pork sausage (casings removed if the sausage is in links)

2 ripe Pears, stemmed, cored, and cut into 1/2-inch chunks

2 cups low-sodium chicken broth or homemade turkey stock

1/2 teaspoon freshly ground pepper

Kosher salt

DIRECTIONS

Preheat the oven to 375°F. Grease a 3-quart casserole dish with butter.

Spread the bread cubes on a large rimmed baking sheet and toast them in the oven until lightly browned, 12 to 20 minutes (depending on the moisture content of the bread). Combine the toasted bread cubes, parsley, and sage in a large bowl; set aside.

Meanwhile, melt the butter in a 12-inch skillet over medium heat. Add the onion and celery and cook until soft and translucent and beginning to brown, about 15 minutes. Add the sausage and cook until browned, breaking it up with a wooden spoon, about 5 minutes. Add the pears and continue cooking until they are just soft, 3 to 5 minutes. Pour in the stock, add the pepper, and bring it to a simmer. Pour the contents of the pan over the bread cubes and toss until evenly moistened. Taste and add salt as needed.

Loosely pack the dressing into the prepared dish and cook, uncovered, until the top forms a deep crust, 25 to 30 minutes. Serve hot.

SPICED PEARS

Makes 4 servings

INGREDIENTS

4 ripe pears, peeled, halved, and cored

1 lemon, squeezed

2 cups water

1 cup orange juice

½ cup brown sugar

¼ cup honey

½ teaspoon vanilla

½ teaspoon nutmeg

¼ teaspoon ginger powder

Mint leaves to garnish

DIRECTIONS

Combine orange juice, water, sugar, and honey in a large saucepan. Stir well to mix and bring to a simmer. Add vanilla, nutmeg, ginger powder, and lemon juice. Add the pears and simmer for 30 minutes, turning pears to make sure all surfaces have been cooked. Remove from pan and keep warm. Let the remaining liquid boil until syrup thickens. Cut pears into slices and arrange in a serving dish. Pour syrup over pears, garnish with mint leaves and serve.