(Deb Lindsey /For The Washington Post)

Pears are a cool-weather fruit that, like apples, can weave seamlessly between dinner and dessert. Here are a few savory ways to go, from our archives.

Pear, Brie and Arugula Quesadillas. Super simple and ready in a matter of minutes. You’ll get those cute grill marks if you use a grill pan, sure, but you can also just make this in a nonstick or cast-iron skillet.

(Deb Lindsey/For The Washington Post)

Slaw With Pears, Toasted Hazelnuts and Buttermilk Dressing. This features such a great variety of textures. It’d make a nice addition to any holiday table or weeknight meal.

(Dixie D. Vereen/For The Washington Post)

(Deb Lindsey/For The Washington Post)

Wild Rice, Pear and Roasted Sweet Potato Salad With Walnuts, left. One of those salads that could double as a main (especially if you put a fried or poached egg on it).

Cider-Braised Cabbage With Apples and Pecans, right. Use a few pears instead of the apples (or use one of each) in this colorful, tangy side.

Pear and Red Onion Gratin. This simple, meatless side is easy to put together (and it’s healthful!).

(Deb Lindsey/For The Washington Post)

Gnocchi Salad With Pecorino and Pear. Why aren’t gnocchi salads more of a thing? Let’s make them a thing. Here, store-bought gnocchi teams with just a few ingredients to make a quick dish that pairs well with roasted chicken, grilled fish or sausage.

(Deb Lindsey/For The Washington Post)

Celery Root and Pear Soup. An elegant soup for the cooler months, with just a hint of cardamom. Prosciutto garnish optional but oh so tasty.

(Goran Kosanovic/For The Washington Post)

Pear, Gorgonzola and Pistachio Risotto. Ignore the part in the headnote about the dish being great for late summer and stir this up all autumn (and winter) long.