• Choose firm, ripe pears because they keep their shape after cooking and yield best results.
• If pears are not completely ripe, you can hasten the process by storing them in a paper bag at room temperature for a few days. Or set them out in a fruit bowl along with apples or bananas.
• Refrigerate ripe pears to slow further ripening. Once refrigerated, they will generally keep for 3 to 5 days.
• To check for ripeness, pear should give to gentle pressure when pressed near stem. If you wait until pear is soft around middle, it will probably be overripe.
VARIETIES
Here are notes on the pears used in some of these recipes: Canadian Living's simple harvest pear recipes
Bartlett
• Clear yellow, blemish-free skin
• Juicy, sweet and with fi ne-grained smooth-textured flesh
• Great for eating fresh, poaching, canning or cooking
• Available from late August to November Anjou
• Light green skin with slight yellow tinge
• Naturally sweet and keeps well
• Excellent for eating fresh and cooking
• Available from late September to March
Bosc
• Golden brown when ripe
• Full-bodied flavour
• Remain firm and keep shape after cooking
• Excellent for eating fresh, poaching or roasting
• Available from September to January
Recipe image at top: Honey-Roasted Pears
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