HE FLAVORS of a pear, from syrupy-sweet, to nutty and slightly spicy, are complex and versatile. Pears are able to lend their distinctive taste and texture to recipes both sweet and savory, when properly prepared and showcased by a few particularly complementary spices and ingredients.

It is a truly delightful fruit to enjoy during the fall and winter months. Depending on the variety, a pear's texture can range from crisp and firm, to melting and buttery-soft. Many types of pears are ideal for baked goods and desserts, their sweetness delightfully balanced by some favorite seasonal flavors: nutmeg, ginger and cinnamon, spices also used by the pilgrims at the time of the first Thanksgiving. Pears can also be enjoyed with robust, savory foods; walnuts, vinaigrettes and cheeses, from bleu to Brie, are fantastic with pears.

The crisp days of fall call for a dish that captures the bounty of the harvest season. In many countries, that dish is compote. Made of fresh or dried fruit, cooked soft and sweetened by sugar and spices, it is warm, satisfying and flavorful-the perfect accompaniment to an array of hearty, cool weather classics. Served alongside roasted meats or specialty cheeses, or scooped down over pancakes, pound cake or ice cream, fruit compote is a fall favorite.