Pears, which are in season, are perfect for your midwinter recipes. Sweet and deliciously juicy, they are great eaten out of hand but can be used in any number of recipes from desserts to salads, m… ...

A stickler for using fresh produce in her desserts, Dellamonica-Bauler is a big fan of the Bosc pear, a richly flavored classic usually available from October through April.

Some pear varieties are sweet and juicy, while others are even sweeter and juicier. At the grocery store you're likely to find Anjou, Bartlett, Bosc and Comice. All pears ripen best at room ...

Bartlett or Bosc? What pears to pick for your fall recipes By Robin Mather Chicago Tribune (TNS) Oct 29, 2019 Oct 29, 2019Updated Aug 20, 2020 0 ...

Bosc pears can be tough and tasteless when they're not perfectly ripe (the skin is a bit tough, too), but they don't need to be soft to be ripe, so it can be hard to tell. We'd save these for baking.

But you can still find some excellent varieties for sale well into springtime, particularly elongated, brown-skinned Bosc pears, with their good, strong pear flavor and an almost crunchy texture ...

I remember pear varieties that hold their shape - for poached pears, and for the pear tart we offer here - with a simple mnemonic of ABC: Anjou, Bosc and Comice.

Ingredients: 1/4 cup pear nectar or juice 1/2 cup brown sugar 4 tablespoons of room temperature butter 4 Bosc pears, peeled, cored and sliced 3 tablespoons pecan pieces 2 1/2 tablespoons ...

Pear-Walnut (or Pear-Pecan) Upside-Down Cake Bosc pears can be baked into this festive upside-down cake with either pecans or walnuts. (Photo by Cathy Thomas) ...

Pears like Anjou and Bosc, on the other hand, will maintain their structure beautifully for baking or poaching.