• For the pizza: Preheat the oven to 425°. When ready to bake the pizza, punch the dough down, then turn it out onto a floured surface. Roll it out with a floured rolling pin, rolling it into an 11-inch circle. Place it on a pizza stone or a parchment-lined pizza pan. Place the pizza in the oven for 5 to 6 minutes, then remove.
• Brush the pizza with the olive oil, then sprinkle it with the ground cinnamon. Cover the pizza in caramelized onions, followed by crumbled goat cheese. Arrange the pear slices across the pizza. Place the pizza back into the oven for 15 minutes or until the edges are browned.
• Remove the pizza, then top with the crumbled bacon, candied walnuts, and arugula. Drizzle the balsamic reduction all over the pizza.

• Preheat the oven to 450°. Line a cookie sheet with parchment paper.
• Unfold one sheet of thawed puff pastry and place it on a piece of parchment paper on a cookie sheet. Fold the edges of the pastry in and crimp the edges with the tines of a fork.
• Core and slice the pears thinly and drizzle the lemon juice over top to keep the pears from browning. Crumble the goat cheese and sprinkle on top of the pastry sheet. Arrange the pear slices on top in an alternating pattern. Add a sprinkle of sugar to the top of the pastry.
• Bake 20 minutes until the pastry sheet is golden brown.
• Cool for 5 minutes, then drizzle honey over the top. Sprinkle the tart with the chopped rosemary.

• Preheat the oven to 350°.
• Line a large-rimmed baking sheet with parchment paper. Roll the puff pastry sheet into a 12-inch square on a lightly floured surface. Transfer to a baking sheet. Arrange pears in a single layer over pastry, leaving a 1-inch border.
• Whisk the egg and 1 tablespoon of water in a small bowl until combined. Brush egg mixture over pastry.
• Bake 15 minutes.
• Stir together syrup, melted butter, and nutmeg in a small bowl. Remove pastry from oven and, reserving 2 tablespoons of the syrup mixture for later use, brush with syrup mixture.
• Bake at 350° until deep golden brown, 15 to 20 minutes more.
• Remove from the oven and brush with reserved 2 tablespoons syrup mixture. Cool slightly on pan, 5 to 10 minutes.
• Sift confectioners’ sugar over the tart just before serving.

• Preheat the oven to 350°.
• Peel and halve pears, leaving the stem intact.
• Use a melon baller to scoop out the seeds and a small hole. Place on a parchment-lined baking sheet face down, round side up.
• Roll out the pie crust into ¼-inch-thick sheets, then divide into squares large enough to fit over a pear half. Cover the pear with pie crust, then use a small knife to cut around the edges of the pear.
• Use a knife to make small slits on the pear. Form excess crust into small leaves and pinch them to the top of the pears. To make them more secure, brush the leaves lightly with milk. Repeat with the remaining pears.
• Bake until pie crust is golden and juice is bubbling from the pears, about 20 minutes.
• Let them cool, then top with a scoop of vanilla ice cream and drizzle with caramel.

For the Shrub

• In a medium saucepan, combine pears, honey, and water. Bring to a soft boil. Lower to medium-low heat and simmer for 25 minutes. The pears will release their juices and soften. Remove from heat.
• Add in grated ginger. Cover pan and allow to sit another 10–15 minutes so flavors can meld.
• Strain mixture with a sieve, pressing pears into the sieve to extract their remaining juices. Discard pressed solids.
• Add the mixture back to the pan along with apple cider vinegar and bring to a low boil, simmering 2–3 minutes. Remove from heat.
• Pour mixture into an air-tight container and store in the refrigerator for up to two weeks.

For The Cocktail

• Pear slices for garnish
• In a shaker, combine all ingredients except champagne. Muddle the ginger for a minute to release its flavor. Add ice and shake vigorously.
• Divide mixture between two glasses. Top with champagne until each glass is three-quarters full. Garnish with a pear slice.
• Serve, sip, and enjoy.