This Asian spiced salmon dish is absolutely mouthwatering. The delicate, sweetness of the Nashi pears are a perfect accompaniment.

Beurre bosc pears can be substituted for corella pears. Note

The cooking time for the pears will vary slightly depending on their ripeness. Note

Quick, easy and ever so slightly boozy, if you're looking for a dessert you can throw together quickly without sacrificing on flavour this caramelised pears on vanilla ice-cream recipe is perfect.

We used two pear varieties, corella and beurre bosc as well as ladyfinger bananas, which are shorter and sweeter than the better-known Cavendish variety. Either type of banana can be used. Note

Get out the pressure cooker and make this exquisite dish in no time.

Some flavours make a natural marriage, and pear and chocolate is one of those gorgeous pairings. These whole poached pears with chocolate cream are simple, elegant and delicious.

The contrast of salty and sweet in the pear and proscuitto stuffing adds great depth of flavour to this roast turkey with herbed butter.

Sharp feta and crisp pear make a fabulous combination with leaves, sprouts and walnuts in this sophisticated salad.

Sweet and tangy pork cutlets - a great barbecued dish for the summer season.

Easy, refreshing and nutritious.

Delight the family this weekend with this lovely autumnal breakfast.

We used dariole moulds for the pudding, a texas muffin pan would work well, too. Note

Sweet apple, pear and fig sit beneath a crispy filo pastry lid in this delicious autumnal pie.

These pear and marzipan tartlets would not look out of place in the display cabinet of the most upmarket French pâtisserie. Don't let their delicate appearance fool you, they're surprisingly simple to make.

We found the brown-skinned beurre bosc pears worked best for this recipe. Note

This moreish salad is healthy, delicious and filling.

Stunning and fuss-free. Pears and almonds are the stars of this pudding.

One of the classic flavour combinations, sweet mild pear and fiery ginger make for a delicious biscuit.

Cinnamon syrup adds a further dimension to this moist, fruity pear and ginger upside down cake.

Freeze unpeeled bananas then use them straight from the freezer to give your smoothie an ice-creamy texture. Note

We used packham pears in this recipe. Add a squeeze of lemon juice to the reduced syrup if it is too sweet. Note

These grilled pears with vanilla ice-cream make a simple, elegant dessert.

Use the yellow and lighter green leaves from the heart of the celery. Note

Tender pear topped with crunchy maple syrup crumble this dessert is rich and satisfying, serve with a dollop of double cream.

Vincotto honey and rosemary take these spiced, poached pears to another level. An elegant end to a dinner party.

Thrill the family this weekend with a giant stack of these delicious autumnal pancakes.

Recipe is best prepared as required. Nashi are also known as Asian pears but are now widely cultivated in Australia. They are round in shape with a very juicy, crisp, sweet, white flesh. You can substitute any other variety of pear, if preferred. Note

The dark, smoky flavours of tea and the warm spice of star anise bring out the autumnal sweetness of poached pears.

Plump, sweet blackberries are a gorgeous match with understated pear in this luscious jam.

With the addition of sweet rhubarb, this nutty crumble is divine served with scoops of vanilla ice-cream.

MAKES 8 Note

Enjoy this family favourite with a big scoop of melting vanilla ice-cream.

MAKES 16 Note

Teamed with tart cheesecake cream, these parcels of honey-baked pears make for a beautiful autumnal dessert.

With only three ingredients, this fruity dessert can be whipped up in no time.

The combination of pear, blue cheese and hazelnut is unexpected but a proven winner.

The perfect tart for a sweet-tooth.

Pears and ginger is a match made in heaven, and it's even better with oatmeal. Put them all together and you get this dense, moist and very satisfying pear oatmeal cake.

Soft, sweet and mild pear makes the perfect sidekick for tart rhubarb in this delicious sponge-topped pudding. Serve with double cream or ice-cream.

You can use fresh pears for this delectable roasted pear tart, just make sure that they're on the slightly firm side of ripe and peel them carefully first.

We used red sensation pears for this delicious pear and fennel salad with honey mustard dressing, but any firm-fleshed pear will do. The combination of astringent fennel, tartly sweet pear and mustardy dressing is sensational.

Smoked chicken lends its unique taste to this crisp pear and radicchio salad with a red wine vinaigrette. If the flavour of smoked chicken isn't a favourite, use a store-bought barbecue chicken in its place.

A great source of both fibre and vitamins, plus calcium.

Studded with whole, poached pears, this vanilla pear and almond cake makes a spectacular centrepiece for any table. Serve while still warm with double or clotted cream for a delicious end to a meal.

Slices of creamy camembert on pumpernickel topped with pear compote make sophisticated canapes for a cocktail party.

This is a super easy and scrummy dessert, plus you can whip up a batch of pear galettes on a whim. Best served with a dollop of top notch double or clotted cream.

The crumbles can be made in individual dishes and frozen, before baking, for up to 2 months. Note

These tartlets are best made on the day of serving. Note

While this recipe is geared for autumn, you can swap ingredients for the seasons; in spring, use broad beans instead of borlotti beans and bitter salad greens instead of radicchio.

Serve risotto quickly after stirring the radicchio through the rice, as the radicchio will discolour from the heat. This recipe is not suitable to freeze. Note

For best results when deep-frying, check the oil is hot enough before adding the parsnip strips. Dip the handle end of a wooden spoon into the hot oil, if bubbles immediately form around the wood, the oil is the correct temperature. Note

A sweet and delicious pear and walnut chutney from Australian Women's Weekly.

Rolled rice is a gluten-free flaked cereal similar to, and a good substitute for, rolled oats. It is available in supermarkets and health-food stores. Note

You will need about 4 passionfruit for this recipe. Note

Cake will keep in an airtight container in the refrigerator for 5 days. Note

Serve the pears and syrup with thick yoghurt or whipped thickened (heavy) cream. Note

Cut the pizza so your guests get a slice of pear per piece. Note

Corella pears have only a short season, if they’re not available use thinly sliced apple, red-skinned look best instead. Note

You can substitute chopped, drained canned peaches or apricots for the pineapple in this recipe. We used Just Right breakfast cereal in this recipe but you can use any flaked and dried fruit cereal, even a muesli or granola-like product. We used Malibu liqueur but you can use your favourite brand. Note

A delicious salad full of crispy roast kumara and crunchy and balanced with fresh pear and cranberries.

If shiso leaves are unavailable, substitute them with basil leaves. Note

You can use low-fat cream cheese in this recipe if you prefer. Note

We used corella pears in this recipe. Dijonnaise is a commercial blend of dijon mustard and mayonnaise, available in supermarkets. Note

You can substitute dried apricots or apple rings for the dried pears, if you like. Note

Treat yourself this morning with gorgeous French-style spelt crêpes with poached pear and blueberries.

You will need 2 large pomegranates (860g) for this recipe. Note

Blue cheeses are mould-treated cheeses mottled with blue veining. Varieties range from firm and crumbly stilton types to mild, creamy brie-like cheeses. Use a firm and crumbly blue cheese for this recipe. Note

Pork cutlets like you've never seen before with the sweet and smokey flavours of maple, bourbon and pear.

It is fine to use just the one 300ml carton of cream for this recipe. Note

Soufflés must be made just before serving. Note