Fill center of cored fresh Bartlett pear halves with a mixture of blue cheese, cream cheese and chopped nuts. Bake at 350 degrees F until fruit is tender when pierced with a fork.
Top thin slices of angel food, sponge or pound cake with fresh Bartlett pear slices. Top with prepared custard or vanilla pudding. Garnish with chocolate sprinkles and mint leaves.
Combine 1 cup pineapple juice with 3 tablespoons cornstarch and cook until thick. Stir in 1 cup well-drained crushed pineapple and 1 cup diced fresh Bartlett pears. Spread between layers of carrot cake and frost with cream cheese.
Whisk orange marmalade, fresh orange juice, vanilla and dash of balsamic vinegar together. Stir in sliced fresh Bartlett pears and let marinate at room temperature for 3 to 4 hours, stirring occasionally. Chill and serve over sliced pound cake.
In medium saucepan combine 2 tablespoons sugar and 1 teaspoon cornstarch. Add 1/2 cup water, a piece of lemon peel, 1 tablespoon lemon juice and a pinch of salt. Cook and stir over moderately high heat until thickened. Gently stir in diced fresh Bartlett pears. Remove from heat. Serve at room temperature over cheesecake or fresh fruits.
Fill puff pastry squares with chopped or sliced fresh Bartlett pears, chopped nuts, brown sugar and nutmeg. Bake as directed on package.
Cut unpeeled fresh Bartlett pears into wedges, dip one end in honey and dip in chopped toasted nuts, roasted sunflower seeds, coconut or chocolate sprinkles.
Cook whole, cored fresh Bartlett pears in light syrup, flavored with fresh mint sprigs or mint extract until tender. Chill. Serve with remaining syrup spooned over pears. Garnish with dollop of sour cream and grated chocolate or chocolate syrup and whipped cream.