Instant Pot Pear Oatmeal Jars

The Instant Pot, that magical cooking appliance that allows you to do everything from sautéing to pressure-cooking, is all the rage right now. I put it to use in the morning to cook steel cut oats in no time. What’s even better is that the oats can be combined with any variety of ripe USA Pears and cooked right in individual mason jars for the family on the go. After cooking, the jars are topped with a variety of toppings to jazz up this heart-healthy breakfast.

Makes 4 one-pint jars


2 cups diced USA Pears

1 cup steel cut oats

1/4 cup chopped dried fruit, such as cranberries, cherries, dates, or raisins

6 tablespoons honey

8 teaspoons chia seeds

1/2 teaspoon cardamom

1/2 teaspoon ground ginger

Sea salt

About 3 cups water

Topping Ideas:

Coconut Milk Yogurt or Greek Yogurt

Dried fruit

Toasted Coconut Flakes

Cacao Nibs


In each of 4 pint-size mason jars, combine 1/2 cup of the pears, 1/4 cup of the oats, 1 tablespoon of the dried fruit, 1 1/2 tablespoons of the honey, 2 teaspoons of the chia seeds, 1/8 teaspoon each of the cardamom and ground ginger, and a pinch of salt. Pour about 3/4 cup water into each jar, leaving at least 1 inch of headspace. Screw on the tops and shake the jars vigorously to mix everything together. Loosen the lids slightly to allow steam to release as they cook.

Prepare the Instant Pot by placing a wire rack in the bottom and pouring in 1 cup of water. Place the jars on the rack and secure the top of the pot. Select high pressure and set the timer for 20 minutes.

When done cooking, allow the pressure to naturally release for at least 10 minutes, then release any remaining pressure. (Consult the manufacturer’s instructions for safe use.) Open the pressure cooker and carefully remove the hot jars. Allow them to rest until the contents stop bubbling. Remove the lids using hot pads, being careful for steam. Stir each jar, then top as desired with the optional toppings. The oats can be served immediately or the lids can be put back on to serve them later.

Want more pear recipes? Visit our recipe page!

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Photography: George Barberis (@georgebarberis)
Recipe and Styling: Andrea Slonecker (@andreaslonecker)

Keep Love In The Air With Chocolate and Pears

Love is in the air and few things are as enticing as the passionate relationship between chocolate and pears. These two foods may come from opposite worlds but when they meet, the chemistry is unmistakable and downright charming. The possibilities are truly endless with these two simple ingredients, and you don’t need to be a gourmet chef to pull off something delicious and creative. We can’t prove it, but we are pretty sure chocolate and pears will please pretty much anyone. As you think of the perfect way to please your Valentine, consider savoring the joyous relationship that is chocolate and pears with these five recipes.

1. Dark Chocolate Dipped Pears

Move over strawberries— there’s another fruit that tastes amazing when dipped in chocolate! Rich dark chocolate pairs perfectly with Red Anjou pears, which just so happen to be heart-check certified by the American Heart Association. Decorate your dipped pears with a variety of creative options for sprinkling, like nuts, coconut flakes, and even vivid red chile powder for a kick.

2. Poached Pears in Chocolate Sauce with Walnuts

Simple to make and yet oh so elegant Poached Pears in Chocolate Sauce with Walnuts are the pear-fect finishing touch to any dinner party.

3. Chocolate Pear Delight

This decadent dessert for two is disarmingly simple to prepare. Double it for dinner parties and turn dessert into a chocolate celebration!

4. Caramelized Pear and Chocolate Pizza

Pizza for dessert? Hey, it’s a pie, right? This one is layered with sweet caramelized pears and rich, dark chocolate. It’s a happy ending for any meal.

5. Hot Fudge Pear Sundae

This pretty sundae gets seasonal flavor from the addition of fresh pears. Add a different flavor of ice cream (peanut butter, rocky road, strawberry) to make it your own!

Want more pear recipes? Visit our recipe page!

Make sure to follow USA Pears on FacebookTwitter and Instagram for all things pears!

5 Hearty Pear Soups to Warm Your Winter

Few things warm the body and soul like a bowl of soup in the wintertime. When it’s cold outside, soup can bring a sense of nourishment and comfort. The winter months also happen to be an ideal time to experiment in the kitchen since the frigid temperatures keep many of us inside. Pears may not be an ingredient that immediately comes to mind when you think of soup, but they can bring a unique flavor and texture to both sweet and savory soups. They’re also an excellent source of fiber and a good source of vitamin C, making them a nutritious and delicious ingredient. Whether sautéed with vegetables before stock is added, roasted and pureed to blend with stocks, or simply chopped and added to an already simmering broth, pears are a fun and tasty way to step up your soup game. These five soups will add plenty of warmth and sweetness to the winter months.

1. Curried Butternut Squash and Pear Bisque

Developed by chef Vitaly Paley of the acclaimed restaurant Paley’s Place in Portland, OR, this vegetarian soup is simultaneously simple and decadent. Rich flavors take center stage as the creaminess, heartiness and sweetness strike a heavenly balance with squash and pears getting a nice curry kick.

2. Mulligatawny Soup with Chicken, Pears and Coconut

This autumn-inspired version of Mulligatawny soup is sure to delight. Colorful pears, tender chicken, sweet potatoes and rich coconut milk star in this adaptation of a classic English soup with Indian origins. The recipe comes together in about 30 minutes for an easy weeknight dinner, and the leftovers taste even better! Top the soup with crunchy toasted coconut and bright, fresh cilantro leaves.

3. Roasted Pear and Delicata Squash Soup with Parmesan Croutons

Simplicity is the key in this recipe with basic ingredients and cooking directions that are easy to follow. This velvety smooth soup can be made up to three days ahead of when you plan to eat it. Once it’s ready just cover, cool and refrigerate, warm it up just before serving whenever you’re ready! Homemade croutons make it a total crowd-pleaser too!

4. Pear and Sunchoke Soup with Chanterelle Mushrooms and Bacon

Sunchoke is a root vegetable also known as a Jerusalem artichoke because of its artichoke flavor. This recipe, developed by Ethan Stowell of Seattle’s Staple & Fancy, Tavoláta, How to Cook a Wolf and Anchovies & Olives, brings a sweet start to any meal with an unusual combination of ripe pears and sunchokes. Oh yeah…and bacon!

5. Pear and Sweet Corn Soup with Basil-Macadamia Pesto

Basil-macadamia pesto serves as a zesty compliment to the sweetness of the pear and corn soup. This is yet another recipe that is uncomplicated and quick to whip up, which makes it a satisfying dish to make for the family on those hectic weeknights. It’s also meatless and fairly low on oil!

Want more pear recipes? Visit our recipe page!

Make sure to follow USA Pears on FacebookTwitter and Instagram for all things pears!

12 Creative Ways to Poach a Pear

How many ways can you poach a pear? There may not be a set answer when you consider that the pear-ssibilities are endless. The classic go-to seems to be red or white wine poached pears, which is definitely one of the prettiest and most decadent ways to poach. But when it comes to poaching, sometimes it’s worth it to think outside the pear box. Besides wine, pears can be poached in cider, bold and flavorful beers like stouts and Belgian ales, and even espresso, among other liquids. Restaurants love to impress diners with beautifully poached pear dishes because, besides being delicious, they are visually striking. Even though poached pears may look challenging to make, most recipes are easier than you might think.

December is National Pear Month and the time of year when all ten varieties of Northwest pears are in season. It also happens to be the holidays, making it the ideal time to test out your poaching skills and impress friends, family and party guests with these 12 creative poached pear recipes…

Spiced Anjou Pears

Even if you haven’t tried poaching a pear before, this is an easy recipe to get you started! Simplicity is key and the combination of spices and herbs makes for a dish that is sweet, refreshing, and totally festive.

Sweet Vermouth Poached Pears

Sweet vermouth has really made a comeback thanks to the craft cocktail movement, and we should all be glad it did. The distinct and wonderful flavors that a good vermouth can lend make classic cocktails like the Manhattan truly timeless, which is the same sentiment that went into this unique recipe. Pick up a bottle for making these poached pears and pour yourself a little over an ice cube to enjoy while you cook. You won’t be sorry.

TAZO Spicy Ginger-poached Pears

Berry or bright red teas make for a fruity twist in this recipe. Spoon any extra sauce over scoops of vanilla ice cream or frozen yogurt, or serve as a syrup with hot pancakes or waffles.

Tropical Hibiscus Poached Pears

Most poached pear recipes rely on Bosc pears, but this recipe calls for Bartletts, which many consider to have the ‘classic’ pear flavor. That juicy and distinct pear flavor is only enhanced by this recipe’s poaching liquid, which consists of a tropically-flavored white wine, hibiscus flower tea, orange slices, and whole vanilla bean. The pears take on a lovely, light pink hue while bathing in the liquid, which reduces to a deliciously sweet and wonderfully unique sauce for serving.

Red Wine Poached Pear With Mascarpone and Candied Almonds

Did someone say dessert? Here’s another simple yet decadent recipe that is perfect for impressing a date or whipping up for your holiday guests. We all know that pears and cheese are delicious when served together, and with this recipe we get a beautiful mélange of sweet and creamy.

Poached Bosc Pears

Simple and delicious, poached Bosc pears retain their distinctive honey sweetness and are firm enough to maintain shape. Lightly used, spices can add their voice to this dessert, which can be served warm or chilled.

Pears Poached in Belgian-Style Beer

Poaching pears in wheat beer makes for a silky, mellow treat. This recipe is a great accompaniment to a cheeseboard with olives, crackers, and honey, perfect for starting off a meal.

Espresso and Cherry Poached Pears

Wake up your dessert offerings with these espresso and cherry poached pears. Sweet and smooth, they’re heavenly with vanilla ice cream or frozen yogurt. It doesn’t hurt that they look like artwork on a plate.

Poached Pears with Vanilla Caramel Sauce Recipe

Although any firm pear will do, this recipe is perfect for long-necked Bosc pears as they hold their shape well during cooking. The combination of tangy, sweet and nutty is wonderfully divine.

Bourbon-Masala Poached Pears

Here’s a poached pear recipe for the whiskey lover, which combines bourbon and sweet Indian spices in the poaching liquid. The flavors are deepened thanks to a quick steep of the spices before the pears are added along with a reduction of the sauce as a finale. Serve these poached pears in their own rich sauce with a scoop of coconut gelato. They also make a complementary addition to our Ham and Goat Cheese Sandwich!

Creamy Coconut and Star Anise Poached Pears

In this recipe, coconut milk and star anise come together to create a simple but indescribably delicious sauce for classic poached pears. It can be dished up as a dessert, with the warm poached pears served with a drizzle of the coconut-anise poaching liquid atop, or, as in the following recipe, as a tasty protein-and-fiber-filled breakfast with the poached pear served over creamy Greek yogurt and crunchy granola.

Poached Pears in Chocolate Sauce with Walnuts

Simple to make and yet oh so elegant! Poached pears in chocolate sauce with walnuts are the pear-fect finishing touch to any dinner party.

Want more pear recipes? Visit our recipe page!

Make sure to follow USA Pears on Facebook, Twitter and Instagram for all things pears!

You can also enter to win a box of fresh USA Pears HERE!

Pear and Gouda Cheese Ball with Cranberries and Pecans

The all-American cheese ball is a throwback worth revisiting. Popular at holiday parties of yesteryear, today we take a fresh, lightened-up approach with the addition of pears. Swap the classic orange cheddar or crumbly blue for a nutty aged Gouda. The nuttiness plays well with both the sweet pears folded into the cheese mixture and the crunchy pecans that are sprinkled on the outside, while parsley and scallions add a savory bite. Perfect for an office gathering or a family affair, this pear-flecked cheese spread presents well in the shape of everyone’s favorite holiday fruit. And it’s deceptively easy to pull off, too.

Serves 8 to 10


1 (8-ounce) package cream cheese, at room temperature

2 cups finely shredded aged Gouda cheese (about 6 ounces), at room temperature

1 ripe USA Anjou pear, peeled, cored (reserving the stem), and finely diced

1 green onion, white and light green parts only, minced

3 tablespoons finely chopped flat-leaf parsley

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground pepper

Nonstick cooking spray

1/4 cup finely chopped pecans, toasted

3 tablespoons minced dried cranberries

Crostini or crackers, for serving


In a medium bowl, mix the cream cheese, Gouda, pear, green onion, 1 tablespoon of the parsley, the salt, and pepper until well combined.

Coat a large piece of plastic wrap with cooking spray. Transfer the cheese mixture to the center of the plastic wrap and press and mold it into an oval disk. Tightly wrap and refrigerate until well chilled, at least 1 hour and up to 2 days.

In a small bowl, mix the remaining 2 tablespoons of the parsley, the pecans, and cranberries; set aside.

Remove the cheese disk from the refrigerator, unwrap it, and place it in the center of a serving platter. Use another piece of plastic wrap and your hands to mold the cheese mixture into the shape of a pear. Sprinkle with the pecan mixture to coat the top and sides evenly. Wipe the edges of the platter clean with a damp paper towel. Place the reserved pear stem in the top, and serve with crostini or crackers arranged around the edges of the platter.

Photography: George Barberis (@georgebarberis)
Recipe and Styling: Andrea Slonecker (@andreaslonecker)

Pear Rugelach

Rugelach, the crescent-shaped, cookie-like pastries filled with any combination of nuts, fruit, chocolate, and seeds, is a festive holiday treat of Jewish decent. Though they are commonly filled with dried fruits, like raisins, fresh pears diced extra small are a tasty twist. Pear butter adds another layer of flavor and allows the filling to stick to the dough as you roll them up. It can be found in the jam aisle at many supermarkets. The cream cheese dough is tender, flaky, and oh so easy to mix together, making this recipe a fun endeavor for families of any faith during the holiday season.

Makes 36



16 tablespoons (1 cup/2 sticks) unsalted butter, at room temperature

3/4 cup cream cheese, at room temperature

1/3 cup sour cream

1/2 teaspoon kosher salt

2 cups all-purpose flour


1/2 cup sugar

1 tablespoon plus 2 teaspoons cinnamon

1/4 teaspoon kosher salt

1/2 cup finely diced pears

1/2 cup finely chopped toasted hazelnuts

3 tablespoons pear butter (homemade or store-bought)

1 egg, beaten


To make the dough: Using an electric mixer, beat the butter, cream cheese, sour cream, and salt until creamy. Add the flour, and stir by hand until the dough comes together. Divide the dough into three equal portions, and pat and press each into a smooth disk. Tightly wrap the disks in plastic, and chill the dough until firm but not hard, about 1 hour. (The dough can be made up to 2 days in advance and kept in the refrigerator; soften slightly before rolling.)

To make the filling: Stir the sugar, cinnamon, and salt in a small bowl. In a medium bowl, mix the pears, hazelnuts, and 1/3 cup of the cinnamon-sugar, reserving the rest to sprinkle the top of the rugelach later.

Dust a work surface generously with flour. Use a rolling pin to roll one of the dough disks into a 10- to 11-inch circle. Brush the surface evenly, all the way to the edges, with 1 tablespoon of the pear butter. Use a spoon and your fingers to spread about one-third of the filling mixture over the pear butter. Use a pizza or pastry cutter or long knife to cut the circle into 12 wedges by first cutting it in half, then in quarters, then each quarter into thirds. Roll up each wedge, beginning at the wide end and rolling toward the tip. Arrange the rugelach on a baking sheet lined with parchment paper, with tip sides pointing down. Repeat with the remaining two dough disks.

Brush the top of the rugelach with the beaten egg and sprinkle with the remaining cinnamon-sugar.

Preheat the oven to 350°F, and refrigerate the rugelach while the oven preheats.

Bake the rugelach until golden brown, 25 to 30 minutes. Remove them from the oven, and set aside to cool for at least 5 minutes. Serve warm or at room temperature.

Rugelach will keep, covered in the refrigerator, for up to 3 days, or wrapped tightly and frozen for up to 3 months.

Photography: George Barberis (@georgebarberis)
Recipe and Styling: Andrea Slonecker (@andreaslonecker)

Pear Waldorf Salad

During those weeks between the holidays at this time of year, a crunchy, fresh salad with a wintery undertone is just what we crave. The Waldorf Salad may be traditionally made with apples, but we love it with the soft, seductive sweetness of ripe pears. Instead of gloppy mayonnaise, we toss crisp celery and fennel, toasted walnuts, grapes, and those succulent pears with Greek yogurt for a tangy take. Fresh herbs and sunflower seeds add texture and a modern feel. Serve the salad spooned into butter lettuce or radicchio leaves, or scoop it up with warm pita bread for a light and simple lunch.

Serves 4 to 6


2 ripe USA Red Anjou Pears, cored and cut into 1/2-inch chunks

1 small fennel bulb, trimmed, reserving fronds, cored, and sliced

3 ribs celery with leaves, stalks sliced and leaves coarsely chopped

1 cup halved red grapes

3/4 cup walnut halves and pieces, toasted

1/4 cup fresh flat-leaf parsley leaves

1/2 cup Greek Yogurt

1 teaspoon finely grated lemon zest

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

3 tablespoons sunflower seeds


In a large bowl, combine the pears, fennel, celery slices and leaves, grapes, walnuts, and parsley leaves. Add the yogurt, lemon zest, salt, and pepper and toss again. Taste and adjust the seasoning.

Transfer the salad to a serving bowl, garnish with the reserved fennel fronds and the sunflower seeds, and serve.

Photography: George Barberis (@georgebarberis)
Recipe and Styling: Andrea Slonecker (@andreaslonecker)

Pear and Sausage Stuffing

Whether you are a “stuffing” or a “dressing” kind of person, pears add a magical twist when served alongside your holiday bird. Because they are sautéed and then baked, the pears are meant to be meltingly soft in this side dish, and any variety will do. Sausage adds a piquant kick, and don’t skimp on those fresh herbs. Consider this recipe another delicious vehicle for getting pears on your Thanksgiving table.

Serves 8


6 tablespoons unsalted butter, plus more for greasing and brushing

1 (20-ounce) loaf white bread, crusts trimmed, cut into 1/2-inch cubes

1/4 cup finely chopped fresh flat-leaf parsley

2 tablespoons finely chopped fresh sage

1 sweet yellow onion, chopped

3 celery ribs, chopped

12 ounces mild Italian pork sausage (casings removed if the sausage is in links)

2 ripe USA Pears, stemmed, cored, and cut into 1/2-inch chunks

2 cups low-sodium chicken broth or homemade turkey stock

1/2 teaspoon freshly ground pepper

Kosher salt


Preheat the oven to 375°F. Grease a 3-quart casserole dish with butter.

Spread the bread cubes on a large rimmed baking sheet and toast them in the oven until lightly browned, 12 to 20 minutes (depending on the moisture content of the bread). Combine the toasted bread cubes, parsley, and sage in a large bowl; set aside.

Meanwhile, melt the butter in a 12-inch skillet over medium heat. Add the onion and celery and cook until soft and translucent and beginning to brown, about 15 minutes. Add the sausage and cook until browned, breaking it up with a wooden spoon, about 5 minutes. Add the pears and continue cooking until they are just soft, 3 to 5 minutes. Pour in the stock, add the pepper, and bring it to a simmer. Pour the contents of the pan over the bread cubes and toss until evenly moistened. Taste and add salt as needed.

Loosely pack the dressing into the prepared dish and cook, uncovered, until the top forms a deep crust, 25 to 30 minutes. Serve hot.

Photography: George Barberis (@georgebarberis)
Recipe and Styling: Andrea Slonecker (@andreaslonecker)

Want more pear-a-licious Thanksgiving recipes? Click HERE!

Pear and Pumpkin Pancakes with Cider Syrup

Chilly fall mornings are back! Before bundling up the family for a trip to the pumpkin patch, fill them up with a hearty breakfast that celebrates the season. Grated pears add sweetness to a fall favorite, pumpkin pancakes, limiting the sugar and bumping up the nutrition. Here it’s best to use a tender, juicy pear variety that is on the sweeter side, such as Bartlett, Comice, Anjou, or Starkrimson. To top it off, pear cider is cooked down with maple syrup to make a simple yet delicious all-natural syrup for drizzling. Serve with bacon and eggs for a complete brunch while entertaining houseguests when the holidays roll around. These fluffy flapjacks are sure to be a new family favorite.

Makes 12 pancakes (serves 4 to 6)


1 1/4 cups all-purpose flour

1 tablespoon packed brown sugar

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon freshly grated nutmeg

1/4 teaspoon kosher salt

3/4 cups plus 2 tablespoons buttermilk

1/2 cup pumpkin purée

1 large egg

1/2 teaspoon pure vanilla extract

2 ripe USA Pears, coarsely shredded


2 cups pear cider

1 cup maple syrup

2 cinnamon sticks

For Serving

Unsalted butter

Powdered sugar

To make the pancakes: In a medium mixing bowl, whisk the flour, brown sugar, baking powder, baking soda, spices, and salt.

In a separate mixing bowl, whisk the buttermilk, pumpkin purée, egg, and vanilla until well combined. Stir in the shredded pears.

Fold the wet mixture into the dry ingredients until mostly combined. Set the batter aside for 10 to 20 minutes.

To make the syrup: In a medium saucepan over medium heat, bring the cider, syrup, and cinnamon sticks to a boil. Simmer until the mixture reduces by about half and is slightly thickened, 15 to 20 minutes. Remove the cinnamon sticks and keep the syrup warm.

To cook the pancakes: Preheat the oven to 150 to 200˚F to keep the pancakes warm while cooking in batches.

Heat a large cast-iron skillet or griddle over medium-high heat and melt about 1 tablespoon of butter, swirling it around to coat the pan. Add 1/4 cup portions of batter to the pan, gently spreading it out with the bottom of the measuring cup. Lower the heat to medium and cook until the bottoms are nicely browned, 1 to 2 minutes, then flip and continue cooking on the second side, 2 to 2 1/2 minutes more. Transfer the pancakes to the warm oven, and repeat to cook additional batches.

Serve the pancakes with pats of butter, a sprinkling of powdered sugar, and the warm cider syrup drizzled on top.

Grilled Pear and Lamb Flatbreads

pear and ground lamb flatbread with fresh mint

Pears and meat are a winning combination. We often think of pork and chicken with fruit, but let’s not overlook lamb. That robust flavor is deliciously complemented by sweet, aromatic charred pears hot off the grill, and both partner perfectly with Middle Eastern flavors. Here we have a complete meal cooked almost entirely on the grill. A very simple dough is rolled out to make homemade flatbreads that get cooked right on the grill, and then topped with sliced grilled pears and red onions, spiced ground lamb, charred halloumi cheese, and an addictive yogurt-tahini sauce. Think of these flatbreads as a pizza of sorts, perfect for a patio party, and they’re as delicious hot as they are at room temperature.

Serves 6

1 cup unbleached all-purpose flour, plus more for dusting
1 cup whole-wheat flour
2 teaspoons salt
1/2 teaspoon sugar
1/2 teaspoon baking powder
1 cup plain yogurt (not Greek)

1 cup yogurt
1/3 cup tahini sauce
Juice of 1 lemon
1 large garlic clove, crushed
Salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil, plus more for brushing
1 pound ground lamb
1 1/2 teaspoons ground fennel seed
1 1/2 teaspoons ground cumin seed
1 1/2 teaspoons ground coriander
1/2 teaspoon dried chile flakes
3 USA Green Bartlett Pears, halved, cored, and cut into 8 wedges each
1 red onion, cut into 1/2-inch-thick disks (each layer kept together)
8 ounces halloumi cheese, cut into 3/4-inch-thick slabs
Pine nuts, for topping
Handful torn mint leaves, for topping

To make the dough: In a large bowl, whisk the flours, salt, sugar, and baking powder. Add the yogurt and fold it in with a rubber spatula, just until blended. Dump the dough onto a work surface dusted generously with flour. Knead the dough gently until smooth, about 30 seconds, then cut it into 6 equal portions. Using a well-floured rolling pin, roll each portion of dough into an imperfect oval, about 1/8-inch thick. Add more flour to the surface or the pin as needed, as the dough will be rather sticky. On a large baking sheet, stack the dough between sheets of parchment paper, and cover loosely with plastic wrap while you prepare the toppings and preheat the grill, or for up to 1 hour.

To make the toppings: In a small bowl, whisk the yogurt, tahini, lemon juice, garlic, and 1/2 teaspoon salt. Taste and adjust the seasoning, then cover and set aside.

Heat the oil in a skillet over medium-high heat. Add the lamb, fennel seed, cumin, coriander, chile flakes, and season with 1 teaspoon of salt and several grinds of pepper. Cook, stirring often, until the liquid has evaporated, and the lamb browns and becomes slightly crispy in the rendered fat, 7 to 9 minutes. Remove the pan from the heat and set aside.

Prepare a fire in a charcoal or gas grill. For charcoal, when the coals are ready, distribute them and preheat the grate. Wait until they’ve reached medium-high heat, or when you can hold your palm about 3 inches above the grill grate for 3 to 5 seconds. If using a gas grill, preheat on high, covered, for about 15 minutes, then adjust the burners as needed throughout cooking.

Brush the pears, red onion, and halloumi with a light coating of olive oil, and season the pears and onions with salt and pepper. Arrange them on the grill and cook, turning occasionally, until all are tender and nicely charred on both sides, 5 to 7 minutes for the pears and halloumi, and 8 to 10 minutes for the onions. Remove the toppings from the grill as they are done and collect them on a large rimmed baking sheet.

Brush the grill grates clean. Grill the flatbreads, two or three at a time, until puffy and charred in spots, 1 to 2 minutes per side.

To assemble the flatbreads, top each with a generous smear of the yogurt spread, dividing it evenly. Pull apart the onion rings and tear the halloumi and divide them amongst the flatbreads. Scatter the lamb over the top, followed by the pears and pine nuts. Finish with the mint leaves. Cut the flatbreads into triangle-shaped slices and serve warm or at room temperature.