Here's a couple of ideas. I also make pear mincemeat or a pear chutney.

Country Pear Cobbler

3/4 cup firmly packed brown sugar
3 tbsp all-purpose flour
1/8 tsp. salt
1/8 tsp. ground nutmeg
Dash of cloves
2 tbsp lemon juice
6 to 8 medium pears, peeled, cored, and thinly sliced

Topping:
1 cup all purpose flour
2 tbsp sugar
1 tsp baking powder
1/2 tsp. baking soda
1/2 cup buttermilk
3 tbsp. margarine or butter, melted
1 tbsp. sugar, if desired
Light Cream, if desired

Combine all of the filling ingredients, except pears, in large skillet. Stir in sliced pears. Cook over medium heat for about 5 minutes, or until hot and bubbly, stirring gently. Remove from heat and set aside.
Make topping. Place flour, sugar, baking powder, and baking soda in mixing bowl. Beat on low speed of electric mixer for about 30 seconds. Add buttermilk and melted margarine. Continue to mix on low speed about 30 seconds, or just until blended.

Pour hot filling into 8-or 9- inch baking pan. Top evenly with large spoonfuls of topping. Sprinkle with 1 tablespoon sugar, if desired. Bake at 375 for 30 to 35 minutes, or until pears are tender and bubbly and topping is golden brown. Serve warm with light cream, if desired.

I was going to suggest pear pie or tatr...and I use cinnamon sometimes instead of ginger....sometimes both!

Here's one I have on my recipe site. Fresh Pear Bread

and this is really good.
It's Ann T's.

Pear Walnut Coffee Cake
========================
Source: Brigitte Sealing, Cyberealm BBS, Watertown, NY Typed for you by: Linda
Field, Cyberealm BBS, Watertown NY 1993
Pear Walnut Coffee Cake
Categories: Cakes
Average Rating: (2 votes)
Yield: 8 servings
Ingredients
1/4 c Butter
1/2 c Sugar
1 Egg
1 c Flour
1/2 ts Baking powder
1/2 ts Baking soda
1/4 ts Salt
1/2 c Sour cream
1 1/2 c Pears, peeled, cored, diced
1 ts Vanilla
----------NUT TOPPING-----------------
/2 c Brown sugar
/4 ts Cinnamon
2 tb Soft butter
1/2 c Walnuts, chopped
. Instructions 1. Cream butter and sugar until light and fluffy. Beat in
vanilla; then egg. Beat until smooth.
2. Mix flour, powder soda, and salt. Add to butter mixture alternately
with sour cream. Mix just to blend after each addition. Fold in pears.
Spread in an 8" greased square pan.
3. Mix brown sugar, cinnamon and the soft butter until well combined.
Stir in the chopped walnuts. Sprinkle the nut topping evenly over the cake.
4. Bake at 350F for 40-45 minutes or until top is well-browned and a
pick comes out clean. Cut into squares and serve warm or at room
temperature.

Oh yeah, my favorite dessert, I love this stuff, I'm just waiting for pears to be ready here. I don't always make individual servings, I put it into one big pan.


Individual Maple Pear Cobblers

Courtesy of: Rebecca Rather, Chef, Rather Sweet Bakery and Cafe

6 servings

3 pounds pears, peeled, cored, quartered
2/3 cup + 9 tablespoons pure maple syrup
2 tablespoons + 1 1/2 cups flour
2 teaspoons vanilla extract
1/2 teaspoon nutmeg
8 tablespoons unsalted butter, cut into small pieces
2 1/4 teaspoons baking powder
9 tablespoons whipping cream
melted butter
sugar to taste
nutmeg to taste

For the filling, combine the pears, 2/3 cup syrup, 2 tablespoons flour, 1 teaspoon vanilla and 1/4 teaspoon nutmeg in a bowl and mix well. Divide evenly among 6 custard cups or soufflé dishes. Place a pat of butter on top of each one. Bake at 425 degrees for 18 to 20 minutes or until heated through.

For the topping, place the remaining 1 1/2 cups flour, baking powder and 1/4 teaspoon nutmeg in a food processor. Add 6 tablespoons butter and pulse until fine crumbs form. Add the cream, 9 tablespoons syrup and 1 teaspoon vanilla and process until combined. Drop by spoonfuls onto the hot filling. Brush with melted butter and sprinkle with sugar and nutmeg. Bake for 14 minutes or until firm to the touch and golden brown.

I also can this, my favorite preserves, thanks to Readinglady:

Old Fashioned Pear Preserves from Carol (Readinglady)

Yu can also make Pear Preserves if you want chunks of pear suspended in syrup. By weight use equal amounts of pears and sugar. You also need the juice and seeds of one lemon. I wouldn't go over about 4 pounds of fruit because it takes too long to cook larger amounts. This takes several days, but it's mainly waiting and the results are wonderful. Here's what you do:

Day 1: Peel, core and cut firm-ripe pears into chunks or slices. Leave pieces large enough to retain character in preserves. Place pears in acidified water (Fruit Fresh or Ascorbic Acid).

Rinse and drain pears. Place in large bowl and add sugar equal in weight to pears. Add juice of lemon and place pips (seeds) in small bag. It's messy but I also add any of the pulp that was reamed out. Add to bowl. Stir gently
to distribute syrup and refrigerate overnight. Throughout evening stir occasionally to distribute sugar. (I usually don't do this more than once.)

Day 2: Place macerated pears and sugar syrup with lemon seeds in bag in large pan. Bring to a boil and cook about 10 minutes, skimming foam.

Reduce temperature and continue to cook (about 20 minutes) until pears are translucent and candied. Turn off heat and leave pears and syrup overnight. (This can be room temperature.) Cover pan with a cloth, not a lid (to
prevent condensation).

Day 3: Using a slotted spoon lift pears from syrup and place in a strainer. Collect any additional syrup in a bowl beneath the strainer. (I drained syrup left in pan into a bowl and washed the pan because the syrup was
crystallized along the rim then I put the syrup back.) Bring syrup to a boil and cook to gel point stirring frequently. (Depending on how thick you want the syrup, this can be anywhere from 218-222°.) You can also use the frozen plate test.

The advantage is you get to thicken the syrup just the way you like without cooking the delicate pears to the point of disintegration.

Return the pears to syrup and boil 1 minute to reheat them. Pull off heat and let sit for 5-10 minutes, stirring occasionally. (This allows fruit to equalize with the syrup so it doesn't float to the top of the jar.)

Place preserves in sterilized jars and BWB 5 minutes or clean, hot jars and BWB 10 minutes.

Yum, I LOVE pears....

Annie

I gotta tell you Deanna, pear butter is pretty good. I made pear-cardamom butter one year from a bunch of pears just like yours. Also there's pear chutney. Don't know how you feel about either one, but I have recipes. And pears in port, which I made one year. Can also can pears straight. They are OK chopped up, and then can put into muffins or bread later in the season.

Here is a good one. Not a dessert but a main course.

Home Cookin Chapter: Recipes From Thibeault's Table

Duck Breast
============
October 1998

Duck Breast with Caramelized Shallots, Pears
and Pinot Noir Sauce

Roast duck is perfect for these cooler nights, when appetites lean toward richer, more complex meals. Take the leap and try this recipe for a tasty duck supper, then pour yourself a glass of Domaine Carneros Famous Gate Pinot Noir and savor your accomplishment. Cheers!

2 large duck breasts (1 1/2 to 2 lbs.)
2 Bosc pears, diced
1/4 cup shallots, roughly chopped
2 cups pinot noir
1 tsp. fresh thyme, finely chopped
salt and pepper to taste

.
To prepare the duck

Lay the duck breasts, skin side down, on a clean cutting board and trim
off any fat that extends beyond the meat. Trim the silvery tendon off
the larger end of the breast. Turn the duck over and score a tight "x"
pattern in the skin with a sharp knife (this will allow the copious
amount of fat to render evenly and promote even browning). Preheat a
flat-bottomed sauté pan on medium-high heat for 5 minutes. Generously
season both sides of the duck breasts with salt and pepper. In the hot
sauté pan, sear the duck breasts, skin side down until browned, about
8-10 minutes. Turn the breasts and cook for another 4-5 minutes.
Carefully pour off some of the fat as it accumulates if necessary.
Remove the duck from the pan, and set aside to rest at least 10
minutes. Discard all but 1 tablespoon of the duck fat from the pan, and
reduce the heat to medium.

For the sauce

Add the pears and shallots to the hot pan, and cook until well browned
on the outside, but still firm inside. Remove the shallot/pear mixture
and set aside. Using the same pan, turn the heat up to high and add the
pinot noir. Bring the wine just to a boil (barely), and reduce the heat
to a simmer. Simmer until 2/3 of the liquid is gone. Add the
shallot/pear mixture to the wine reduction and season to taste with the
chopped thyme and salt and pepper.

To assemble

Heat the duck in a 500 degree oven for 8-10 minutes to heat through,
less time for smaller or thinner breasts. (Duck should be served
medium-rare, if you like your fowl well-done, stick to chicken). Slice
the meat across the grain (not lengthwise) 1/4 inch thick, and fan on a
plate. Cover with the sauce. Serve with Domaine Carneros Famous Gate
Pinot Noir.

I've made a thin crust pizza before with pears, brie and grilled vidalia onions. It's really yummy.

Thanks for all the recipes!

But, oh my, how our plans are sometimes revised...

Somebody ate a few pears, we ended up spending a good part of the weekend "doctoring" calves, it decided to be 85 degrees, and just generally didn't have time to be cooking.

Ended up making a Weight Watcher friendly mini pie from the few pears that were left.

Crumb crust from oats, Fiber One cereal, Splenda and canola oil. Chopped and sweetened the pears and sprinkled a little reserved crumbs on top. Lazy, but still good topped with a little whipped cream.

I have a very small pie dish (6" diameter) that was perfect. DH and I just plopped it between us last night and each had a fork! :+) Yum.

Saving the recipes for another time....

Deanna

Last year I made pear butter. Same recipe as apple butter but just use pears. It was very good.
I am also loaded with pears. I can only eat so many a day! This is what I picked just today and got almost this amount over the weekend.
Clare

{{gwi:124072}}