Pears

Few fruits are more autumnal than pears.

Their fragrant, syrupy flesh and range of colors—russet, chartreuse, gold—make them an appealing addition to desserts and salads. Expand your repertoire with this simple starter: Core, halve and roast pears. Garnish with a crumble of piquant cheese (try James Ranch Colorado Blue or your favorite chevre), a scattering of toasted or candied walnuts, thyme leaves and a drizzle of honey (substitute walnut oil, if you prefer). Serve, and watch your guests swoon.