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Types of Pears |
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Print this Recipe TYPE DESCRIPTION Anjou Robed in shiny green skin that becomes slightly golden as it ripens, the Anjou pear has a less-pronounced neck than the Bosc or Bartlett. The flesh is mild, sweet and firmer than that of Bartlett and keeps its shape better when cooked. Asian pear- Fat, golden-brown globes with incredibly crisp-juicy flesh. Sweet flavor is reminiscent of a cross between a pear and an apple. apples Bartlett One of the most popular pears, the Bartlett is large, plump and very juicy and sweet when golden-ripe. Ripen green fruit at room temperature until the skin is yellow and yields to gentle pressure. Good for cooking or eating fresh. Bosc The brownish skin becomes only slightly more golden as the fruit ripens, and the texture remains fairly crisp even when fully ripe. If a Bosc pear is as soft as a ripe Bartlett, it will probably be mushy or mealy inside. Bosc pears retain their sweetness and shape when cooked. Comice Fat, almost round, with somewhat speckled greenish-gold skin, Comice pears have a smooth, buttery texture and rich, sweet flavor. Seckel Miniature pears that are best served raw. They look pretty in a cornucopia or mixed in a bowl of other diminutive fruits such as kumquats, lady apples and mini-bananas. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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