Pears are more bland when cooked than apples and I think they need stronger flavours added. I don't think rosemary or thyme would be too much. When I make poached pears I use star anise and/or cloves. But neither is a herb. Bay leaf could work. Or vanilla. And ginger goes well too. I've not experienced them become sauce like. They stay in discrete pieces if not cooked too long.

Pear and cinnamon is a standard combo.

Regarding the pie idea, have you considered an upside down cake instead? Less work and you can admire the pear slices rather than them being hidden in a pie.

Pear upside-down cake recipe - BBC Food https://share.google/larKcoOK6kVTdCKJj

Yes, pear and cinnamon. With a dash of nutmeg for good measure.

Or, ginger.

Thanks, everyone. I should have said explicitly that I don't want to use cinnamon. people get tired of it by Christmas. And by "pear sauce" I meant like applesauce. But that's why I was considering a tart instead. So the slices would keep their shapes.

I know what I want it to end as. I just can't figure out how to get it there....

Perhaps you can find firmer pears? I honestly haven't experienced pears turning into something like applesauce. They've kept their shape when I've used them in baking, including cakes and flans.

A sprig of Tarragon...?

That sounds delicious, Nicole, but an invasive plant killed my tarragon. :(

So I've been reading, and one source named a particular pear that melts when heated (I've already forgotten which!) but said Bosc hold their shape.

Many sources agree with those of you who thought rosemary, but I also found enthusiasm for sage, so I'm going to dry some to try. I suppose I should pick some rosemary, too... ;)

I’d go for sage, too…a hint.

I really like red wine poached pears. There’s no herb other than a bay leaf in the poaching liquid but they are very flavorful and pretty. Will taste good with pastry cream filling (as per our recent discussion) frangipane, or chocolate (mousse, p.c., or french silk type fillings).

You could save the herbs for garnish only.

Mint goes well with fruits, doesn't it?

And I like to make pies with a mix of apples, raisins and pears - no herbs necessary

LOL! Carol, I'm going for a particular vibe--not "necessary" I just don't have the oomph to do a test run....

What vibe? Are you trying to visually create a tree? I’ve always intended to make a pear tart with apricot glaze.… I can envision a pear tree made thusly, with rosemary hinting at the trunk/branches and little slices of cranberries to embellish the tree. :)

eta: I wondered if blanching or even boiling the rosemary might tone it down, but research says that the heat would actually make it more potent.

era2: If you’re also making a partridge, I’d try using marzipan.

Ginger sounded good to me like others said above . And then I thought cardamom could be interesting - that's on my mind as I need to purchase more. I had never known what to do with it through the years and then I was gifted green pods that had very nice flavor and I must get more.

If you go the pear tart route, consider using puff pastry , we made that twice in November to use up bartlett pears from Costco. The caramel was a little on the runny side upon flipping (maybe we under-caramelized?), so be prepared for that - our recipe says to spoon that back on top as much as possible (Chez Panisse Desserts )

Ginger is lovely with pears, as is cardamom. go for it!

PM, just a "vibe", not a whole sculture! That more potent makes sense. It would be less for poached, I think, but an hour in a pie... Pear and almond do go well, re the marzipan. It's been a long time since I made a proper glazed tart, though. Another good idea.

Lat62, I was thinking of a French style tart pan type tart, but now I'm thinking that wouldn't travel well. I like my crusts very thin, but that could snap with the long car ride, even on a board. I'm not really up for making puff, and frozen never comes out right for me, but it's a good idea.

I may be overthinking this. The Christmas cousin threw an aside that if it were for him, he'd like chocolate. :) I made one for Thanksgiving last year. Making another would be easy enough... I mean, easy. Side of poached pears with sage?

How about sweet marjoram?

I'm not sure I know sweet marjoram. Regular marjoram, for me, is the flavor difference between general Italian herbs and pizza. ;)

I haven’t seen sweet marjoram in ages…. not sure I remember it correctly. I’ll research it.

plllog, I envision that you mean a tart like this… pear halves, cranberry slices, little tufts of rosemary. You could just sort of ’candy’ thin sliced pears in a simple syrup. Bake your crust, top with nice custard, then decorate with the candied pears, rosemary, etc. Or maybe I don’t understand at all, and my quickly drawn partridge looks more like a fish. lol!

LOL! PM, it does look like a fish! But looking closely, it really does look likeca bird. ;) That's a pretty great tree! Actually, what I meant was a thinly rolled classic tart shell, lined with pear sauce or frangipane, with sliced pears on top and a thin glaze. But now that I know boscs hold their shape, I'm thinking back to the double crust pie I started at. I think I've moved past the poached pears idea. All of this has to travel an hour up into the mountains. I may just punt and do the chocolate instead.... I could try chocolate pear, but I don't think I could get the balance right first try.

Poires belle Hélène.

Wow! That looks fab, Floral! I can't take a plated dessert (no room to finish and plate it), but I'm going to try to remember to try that!

Can't think of a herb that I'd want to eat with pear - perhaps a hint of lavender?

I love pears with chocolate!

One of the best pies I've ever had/made was a pear pie with a cheddar streusel topping. Unfortunately, I lost the recipe and haven't ever found another that sounded quite like it.

I think you have the pear tree covered with just the pears.You just need the partridge...perhaps you have a little bird nicknack that you could place on the pie after baking? Or even a pie bird, tho they are often crows. A bird ceramic salt shaker, for example.

"Or even a pie bird, tho they are often crows. ". They do look like crows but I think they're meant to be blackbirds, as in the nursery rhyme, Sing a Song of Sixpence. A European species, a black bird with a yellow beak ( the males., that is.)

Change of plans. The Christmas cousins have asked for my pumpkin pear chocolate caramel pie. Np. I will make a bosc tart with sage, or maybe mint, if I get there before the pears get 'et, and I have a couple of d'anjous set aside for the pumpkin pie.