From sweet and tender to crisp and juicy, pears vary in flavor and texture. Find out which ones are best for eating out of hand, adding to a cheese plate, poaching, or baking.

Many winter pears have French names, including the Bosc, the Comice and the very popular D’Anjou. That’s because they were all bred in France in the late 18th and early 19th centuries. The D ...

If you’re browsing your local farmer’s market, you’ll probably see more than seven types of pears. You may even discover a totally new (and vaguely unpronounceable) variety that becomes your favorite.

Many winter pears have French names, including the Bosc, the Comice and the very popular D’Anjou. That’s because they were all bred in France in the late 18th and early 19th centuries. … ...

Anjou pears. Slightly rounder than Barlett pears, Anjou pears come in green or red varieties and don’t change color when fully ripe. Thought to have originated in Belgium or France, these pears ...

1 firm, ripe pear, such as Bosc or Anjou, peeled, cored and cut lengthwise into eighths. One 1 1/2-inch-long piece fresh ginger, peeled and cut into thin julienne strips (1/4 cup) 6 scallions, trimmed ...

She recommends using fully ripened Anjou pears. Advertisement. 3 cups (12.75 ounces) flour. 1 1/2 teaspoons baking powder. 1 1/2 teaspoons baking soda. 1 1/2 teaspoons ground cinnamon. 4 eggs.

Fruit from a reader's D’Anjou pear tree. Notice the size difference of fruit from the same tree, an “overachiever” in the reader's words. (Bob Morris) ...

The Spiced Pear Spritz is a fragrant cocktail made with pear vodka, falernum liqueur, Peychaud’s bitters, sparkling wine, and club soda. The uniquely tang of fresh pears combines with lime ...

Preheat oven to 325 and line a baking sheet with parchment paper. Whisk together all the ingredients (except walnuts) in a small mixing bowl. Add walnuts and toss to coat well.

Bosc pears are also ideal for baking, as their flavor intensifies when roasted or baked in a galette or fruit crumble. While they can stand up to a bit more spice than Anjou, don’t go overboard.