What is it?

一个完全成熟的梨可以最好的东西在e world to eat. The flesh is creamy, smooth, and sweet, and the juices so abundant they run down your chin. Their fragrance and flavor makes them a fall and winter favorite in desserts ranging from the elegant poached pear to more homey cobblers and crisps. It also has more savory uses: as part of a cheese course, sliced in a green salad, and paired with pork roasts. Pears come in a variety of sizes, with Seckels among the smallest and Bartletts among the largest; their colors range from yellow to tan to red as well.

How to choose:

Pears are picked in late summer and fall when the fruit is mature, but not yet ripe because, left to ripen on the tree, they become grainy. The best way to judge ripeness is to gently press the neck of the fruit near the stem with your thumb; if the flesh gives, the pear is ready to eat. A ripe pear will also often give off a delicious, sweet aroma. For cooking, pears should generally be “firm-ripe,” or just at the beginning of the ripening window. In this case, look for ripe fruit that yields only slightly when pressed near the stem. If the pears are very hard when you buy them, they may need several days to ripen. You can hasten the process by storing them in a closed paper bag.

Buyers Guide:

		Anjou(October March) This thin-skinned, egg-shaped pear can be bright green or deep crimson. It’s juicy, with a sweet, delicate flavor and creamy texture. When firm, it’s great for poaching, grilling, baking, and braising. When ripe, it’s best enjoyed raw.
		Bosc(September April) Known for its slender shape and russet skin, the Bosc has a dense, grainy texture with a hint of nuttiness. Even fully ripe, this pear retains its firm bite, making it perfect for baking or cooking.
		Forelle(October March) Bright yellow-green with red speckles, this small pear has a round base that tapers evenly to a short neck. It’s sweet, pleasantly juicy, and crisp, and holds up well to cooking.
		Seckel(September February) Cute little seckel pears stand about 2-1/2 inches tall and are almost as big around, with an olive complexion and a beautiful crimson blush. Also known as sugar pears, the flesh is crisp, moist, and very sweet. It’s ideal for poaching, braising, roasting, canning, or pickling. There’s some dispute over the origin of Seckel pears (Pyrus communis Seckel). They were discovered growing on a single tree outside Philadelphia in the late 1700s, but it’s unclear whether they’re a wild cultivar that occurred on American soil, or if they came from seeds brought over by German immigrants. The former is the preferred theory, and it makes the Seckel the only commercially grown pear that is originally American. The Seckel pears cultivated today all descend from that single tree. They’re a popular crop because they’re naturally resistant to the fire blight disease that can decimate other pear varieties. They’re too small and delicate for mass distribution, however, so if you see some at your market, snap them up. Like all pears, Seckels ripen from the inside out, so you can’t judge their ripeness by the color of their skin. Press near the stem; if the flesh feels soft, the fruit is ripe. Ripe pears can be kept at room temperature for about two days. Unripe pears will ripen if kept at room temperature for a few days. They can be refrigerated for up to about 10 days to pause ripening, or to prolong their life once they’re ripe. Seckel pears make a great snack, especially for kids; their small size makes them perfect for little hands. If you’re going to cook with them, try to highlight their size. They can be halved or quartered lengthwise, cored, and poached or added to salads, tarts, and upside-down cakes. They’re delicious stuffed with cheese and quickly baked. For parties, try dipping the bottoms of whole Seckels in caramel or chocolate, followed by sugar or nuts. 甜蜜的味道,塞克尔梨梨做的很好a bit of bite. Try sprinkling them with assertive warming spices like cardamom, clove, and ginger before roasting. They’re also good paired with salty cured meats and cheeses, and creamy ingredients like mascarpone and crème fraîche.
		Comice(September March) With a distinctive stout body, the Comice is yellow-green with a rosy hue. It’s one of the sweetest and most succulent pears, with a rich, buttery texture. The Comice is best eaten raw or very gently heated in recipes.
		Bartlett(August December) A large pear with a bell-shaped bottom and a slender neck, the Bartlett can be light yellow-green or a deep red with yellow freckles. It has a creamy texture, subtle flavor, and an intensely floral aroma. It’s an excellent choice for baked goods.

How to prep:

Pears are often peeled before cooking or baking. Use a melon baller to neatly core whole or halved pears.

How to store:

Keep pears at room temperature to ripen and then refrigerate if you need to hold them longer (about a week). If you’re in a hurry, put the fruit in a brown paper bag to speed up the process.

Recipes

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  Recipe

  Grilled Chicken, Pear, Almond, and Manchego Salad

  Simply seasoned chicken balances sweet juicy pears, buttery cheese, and a bold vinaigrette in this main-course salad.

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  Recipe

  Pear and Ginger Crisp

  A liberal topping of streusel (shown here with Coconut Macadamia Streusel) makes the layer of fork-tender juicy-sweet pears a wonderful surprise. Top a serving with a scoop of vanilla ice…

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  Recipe

  Orange, Pear, and Date Salad with Orange-Rosemary Vinaigrette

  Though the jewel-like tones of orange slices scream for attention, the charm of this refreshing salad is its balanced, simple, almost subdued flavors, which beguile with every bite.

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  Recipe

  Maple Pear Slab Pie

  The secret to the filling’s deep, rich flavor begins with cooking half of the pears with maple syrup until they are caramelized and reduced to a thick purée. Folding in…

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  Recipe

  Pear Ginger Hazelnut Sweet Rolls

  Pear butter and chopped candied ginger make these sweet rolls a perfect wakeup for Christmas morning.

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  Recipe

  Pears Poached in Port and Honey Mustard

  Mustard adds a spicy heat to classic port-poached pears. These are wonderful served with vanilla ice cream or whipped heavy cream and shortcakes.

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  Recipe

  Cheese Fondue with Whole-Grain Mustard and Tarragon

  If fondue seems like a project, you might be surprised at just how easily it comes together. In fact, it's a perfect dish for casual entertaining, even on a busy…

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  Recipe

  Roasted Brussels Sprouts and Pears

  Pears lend their sweetness to earthy Brussels sprouts in this quick essence-of-fall side dish. Serve with roast turkey or baked ham.

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  Recipe

  Pear and Dried Cranberry Clafoutis

  The French baked custard-and-fruit dessert known as clafoutis has a rustic appeal that’s perfect for casual dinner parties.

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  Recipe

  Pear and Watercress Salad with Cashews and Honey-Ginger Vinaigrette

  Toasted sesame oil and soy sauce add a subtle Asian note to the dressing in this autumn salad.