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servings:

Pears and pork are a classic combination, but this pie is anything but predictable. Whole fruit, filled with pork, cheese, and sage stuffing, are surrounded by onion and cabbage and topped with a short crust.

• 3 tablespoons unsalted butter
• 5 ounces pork sausage, casings removed
• 1 medium onion, halved lengthwise, 1/2 finely chopped, 1/2 thinly sliced
• 1 tablespoon fresh sage, chopped
• Coarse salt and freshly ground pepper
• 1/2 cup grated sharp cheddar cheese
• 1/2 medium green cabbage, about 1/2 pound, cored and shredded
• 2 dried juniper berries, slightly crushed with the flat side of a large knife
• 1 teaspoon caraway seeds
• 1 bay leaf
• 1/4 cup verjus, or cider vinegar
• 1 tablespoon light-brown sugar
• Short Pastry Crust
• All-purpose flour, for work surface
• 4 Anjou pears
• 1 tablespoon heavy cream
• 1 large egg yolk

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