Sunday, October 16, 2011

Let's Not Forget About Pears....

Yes, it's a wonderful time for apples.  But it's also the peak of pear season as well.

Here's a list of varieties for you to investigate:

  • Anjou:  This one can be either red or green and is ubiquitous and available year-round.  It's also quite adaptable, good both raw and cooked.
  • Bartlett:  This one also comes in red and green varieties.  It is slightly more floral, and is also good both raw and cooked.
  • Bosc: This is the most autumnal-looking pear with its rusty brown skin.  It has a firm texture so it's good for preserves or poaching.
  • Comice: Creamy, juicy and sweet, these are the ones to eat out-of-hand.  
  • Concorde: This variety is firm and resists browning, making it perfect for a cheese plate.  It aso cooks well.
  • Seckel:  These cuties are great as garnish or for snacking.
  • Starcrimson: Bright red skin contrasts with creamy white flesh...perfect for a fruit salad.
What's your favorite?

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