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Drunken Pears - smells of Christmas by Catarina Oliveira
Toronto, Ontario, CAWhen I was a kid, I loved all the Christmas smells and scents coming from the kitchen! From the french toast that we would eat for breakfast to the delicious roasted chicken, not the boiled cabbages (ugh), the house smelled like cinnamon, spices, and pine. I called my mom to ask for her Drunken Pears recipe because the Holidays are coming and I want to fill my house with those smells from my childhood. Except that now I might eat the pears instead of just drinking the hot syrup, like when I was kid :D
For the Global cuisine challenge.

Pear Tart by Antonia Woodgate
London, GBPear, almond and pistachio tart, based on a classic Spanish Santiago tart, with added fruit and nut. Heat your oven to 170 degrees C. Whisk 4 eggs with 250g sugar until the colour is pale yellow. Chop or coarsely grind 50g unsalted pistachio nuts and add these and 200g ground almonds to the egg mixture. Add 50g softened butter. Whisk it all until soft and creamy. Grease a round tart tin, 30cm diameter and pour in the cake mix. Peel 2 small or 1 very large pear (comice or Williams are good for this) and cut into even slices about 1cm thick at the outer edge. Arrange the pear slices around the cake, pressing them into the mixture so that they’re slightly covered. Bake for 35 minutes or until the cake mixture is just firm to touch. Let it cool in the tin for a few minutes before turning out. It’s really good served with a dollop of plain yoghurt. It’s supposed to serve 8 people, but nobody would get seconds, so I would say it serves 4 to 6.


Curried Pear & Butternut Squash Soup by Kat Hubbs
Austin, TX, USMy Aunt Kathy's soup kicks-off every Thanksgiving dinner. A wonderful starter or a great entrée on a chilly day. (Originally illustrated in 2017 for a tea towel available on Spoonflower)


Living on a Pear by Patti Sokol
Austin, Texas, USBirthday Bash Handpicked Design Challenge

Jill's Pear Salad with Mint and Arugula by Jill Badonsky
San Diego, USMuch to my chagrin, and beyond my mortal ability to use denial to cancel it out, I'm a delicate flower when it comes to food and have allergies that render me blank, fatigued, and bed-ridden. This state of functioning is contra-indicated to writing and art-making so when I find a life giving, brain refreshing, delicious recipe such as this one, it is just nice.
So in honor of impending Spring, here's a recipe for a salad I just gathered and devoured, that is delicious AND healthy. Because I know some of you are delicate flowers too. Enjoy!

Juice the Rainbow by Christina McInerney
GBJuice the Rainbow with this tasty collection of colourful fruits and veggies. Mix and match!

Cranberry Pie by Agnes Ngeow
Bangkok, THMiss Nichakarn Kokiatmongkol (student name), SUIC, BAngkok, Thailand
this is a project for class: DIGITAL ART AND DESIGN
it is a Chrismas recipe with my favor pie



Chocolate pears by Silvia Caturano
Geneve, CHA simple and delicious recipe that make all family happy. Try it and let me know.

Gâteau aux poires et yogourt by Isabelle LF
L'Islet, Quebec, CAA french pear and yogourt cake

Spicy Pear Smoothie by Beata Zurawska
Berlin, DETasty and healthy smoothie with fresh ginger.

Pear Yoghurt Ice Pops by AW Illustrations
Tokyo, JPI love pears so much. They are so cute-looking and rich in variety. Having yoghurt with chopped pears would be a nice quick breakfast for your busy morning this time of year. Both ripend pears and yoghurt have silky creamy texture, so they beautifully merge into each other when they together transform into ice pops!


Romaine Pear Salad by Julia Bausenhardt
Kassel, DEA simple but great salad combination with a little bit of crunch. I eat this kind of salad all the time. You can exchange the fruits and use apples, strawberries or pomegranate instead.

Prickly Pear Jam by Jennifer Ober
Atlanta, GA, USStudent at SCAD Atlanta Illustration. This is a class assignment: Watercolor on paper. Prickly Pear Jam, Jam, Southwest, Dessert, Roadrunner, Lime, Orange Liqueur, Sugar, Prickly Pear fruit,


Fruit Compote by Nanna Koekoek
London, GBNot only is this stuff delicious, it is also super easy to make. It’s also very versatile: you can have it for breakfast with porridge, or with yoghurt and granola. Or have it with vanilla ice cream as a dessert, yummy! You can make lots of variations, depending on what fruit is in season for example (use strawberries, blueberries, blackberries, raspberries, plums or cherries in summer). The recipe works best with firm apples and pears, but I also find it a great way of using up fruit that has already gone a bit wrinkly.