In our September/October 2019 issue, we use pears in everything from a showstopping galette to Champagne-flavored muffins.With so many varieties available on the market, it can be tough to choose which pears work best for baking.We recommend using Bartlett, Bosc, and Anjou pears.

These varieties have the highest volume and are widely available in grocery stores year-round.Here’s our guide to these fall harvest gems! BartlettBartlett pears are the only pears that have a true “pear shape” with a large, rounded bottom half that tapers to a smaller curved neck with a slender stem.Known as the canning pear, Bartletts hold their flavor when preserved and break down well when cooked.

The two Bartlett varieties, red and yellow, are unique in that their skin color brightens as they ripen at room temperature.(Yellow Bartletts may be green when purchased but will turn golden as they ripen.) Other varieties show little color change as they ripen.Leave firm, unripe pears at room temperature so they can ripen.

When fully ripe, Bartletts develop a smooth skin and a juicy, buttery-textured interior with sweet flavor.Check for ripeness daily.If you let them get too ripe, Bartletts will get mushy and bruise easily.

We use them for making pear jam or butter, but if you do bake with them, make sure they’re not quite ripe.  We use Bosc pears in our Pear and Honeye

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