Harry & David’s luscious, Oregon-grown, hand-picked Royal Riviera Pears are synonymous with the splendor of fall and holiday gift giving. Their buttery, creamy fruit, incomparable sweetness, and hardiness have been the standard bearer in the United States pear-growing industry since 1934. In 2001, Harry & David even trademarked their Royal Riviera Pear tagline, “so big and juicy you can eat them with a spoon!”

While eating them with a spoon or out of hand is a timeless tradition, there are myriad ways to relish them since they’re just as “pear-fect” in savory dishes as in desserts.

Here, we offer 10 pear recipes with a range of preparations we adore: pickling, candying, roasting, braising, and baking, and of course, simply slicing. You’ll “fall” for their simplicity and the sublime flavors for your weeknight and special occasion repertoire.

And while we can’t get enough of Royal Riviera beauties throughout pear season, you may use any varietal of Harry & David’s celebrated pears for these recipes, including crunchy, tart premium Bartlett pears and red pears.

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Theresa Gambacorta is a freelance food writer, a veteran of New York City restaurants, and cookbook co-author to chef Joey Campanaro's Big Love Cooking (Chronicle) and James Beard-nominated chef Nasim Alikhani's Sofreh: A Contemporary Approach to Classic Persian Cuisine (Knopf). She is currently working on a forthcoming vegan cookbook to be published by Simon Element.

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