Perfect ‘Pear’ings: The Secrets To Choosing the Right Pear for Baking - Bake from Scratch (2024)
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!
Bartlett Bartlett 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.
Anjou Anjou pears are squatty with a round bell shape, short neck, and thick stem. One of the most popular pears in the United States because of their long shelf life and versatility, they are basic, all-purpose pears, great for snacking, cooking, or baking. Sometimes referred to as the Beurré d’Anjou, which translates to “buttery pears of Anjou,” the pears are named after the growing region in the Loire Valley of France where they are said to have originated. Anjou pears can be green or red and do not change color as they ripen. When ripe, Anjou pears are soft (though firmer than Bartlett pears) with a buttery yet slightly gritty flesh. They’re also juicy—if you take a bite, you’ll want to keep a napkin handy. It’s hard to beat their sweet citrus-like flavor. Anjou pears are especially great for baking because they can withstand high temperatures. We love using them for pies and tarts.
Bosc Bosc pears are oblong with an elegant elongated neck and long curved stem. People have appreciated the distinctiveness and natural beauty of Boscs since they were discovered in the early 1800s. Bosc pears are juicy but crunchy and retain their flavor and shape when cooked or baked. Their warm cinnamon-brown skin is covered in russeting. This, along with their deeply sweet flavor (including notes of woodsy spice), sets them apart from other pear varieties. When they’re not perfectly ripe, Bosc pears can be tough and tasteless. Choose firm, unblemished pears, and give them 3 to 6 days at room temperature to ripen. When checking for ripeness, remember that Bosc pears will give slightly less than other pear varieties, so they should be checked regularly.
RIPE AND READY:Regularly check to see if your pears are ripe by applying gentle pressure to the base of the neck, or stem end, of the pear with your thumb. If the flesh gives a bit and yields to pressure, it’s ripe.
POACHED PERFECTION:Short on time? Our Mulled Wine-Poached Pears and Champagne-Poached Pears also work as simple, sophisticated make-ahead desserts on their own. Once cooked, store them in the refrigerator for up to 1 week. Serve with crème anglaise or mascarpone. Find these recipes in our September/October issue!
With so many varieties available on the market, it can be tough to choose which pears work best for baking. We recommend using Bartlett
Bartlett
"Bon Chrétien" (Good Christian) is named after Francis of Paola, a holy man whom King Louis XI of France had called to his deathbed as a healer in 1483. Francis offered the king a pear seed from his native Calabria with instructions to plant and care. Hence the pear tree was called "Good Christian".
The D'Anjou pear, sometimes referred to as the Beurré d'Anjou or simply Anjou, is a short-necked cultivar of European pear. The variety was originally named 'Nec Plus Meuris' in Europe and the name 'Anjou' or 'd'Anjou' was erroneously applied to the variety when introduced to America and England.
You'll want to choose pears that hold together well when making poached, baked, or grilled pears. Look to the crispest raw pears to find those that can withstand heat. The popular Bosc pear is the best option. Anjou pears are another top choice and Concorde and French butter pears are also reliable.
For all types of pears, the best way to tell if they are ripe is to gently squeeze the flesh near the stem. The neck of the pear is where it's the thinnest, and you can get an accurate read on the firmness of the fruit. What you're looking for is a slight give when applying pressure to the pear's neck.
Avoid bruises and blemishes: Choose pears that are free from bruises, blemishes, or soft spots. Consider the recipe: The type of pear you choose for cooking should complement the flavors and textures of your recipe. Firmer pears are better for pies, while softer, juicier pears are great for salads or eating fresh.
In this recipe, an under-ripe pear is perfect as it softens in the heat of the oven plus a sweet cooking liquid. You can bake almost any pear but Bosc and Bartletts are particularly good and their size make a half-pear a perfect single serving.
Bartlett pears (also called Williams) have what most people would consider the true “pear flavor.” Both red and green Bartletts are bell-shaped. You can find them in stores from September through the early months of winter. Since pears are harvested unripe, allow them to ripen at room temperature.
Bosc pears have a more firm, dense flesh than other pear varieties, so they are ideal for use in baking, broiling or poaching. They retain their shape and texture better than other varieties, and their flavor is less likely to be overwhelmed by the use of strong spices like cinnamon, clove or nutmeg.
Bosc Pears: Ideal for poaching, baking, or grilling, Bosc pears hold their shape well when cooked. Look for firm pears with a distinctive bronze color. Anjou Pears (Green or Red): Versatile in the kitchen, Anjou pears are great for pies, tarts, and other desserts. Choose slightly firm pears for cooking.
To test if a pear is ripe, apply gentle pressure near the stem end.If it gives slightly, it's most likely ready to be eaten. Pears are one of the few fruits that don't ripen successfully on the tree. They're picked when they have reached full size, but before the onset of ripening.
Ripened pears can be used at once or put under refrigeration (35º to 45º F) until you want to use them. Refrigeration will delay further ripening but will not stop it altogether, giving you adequate time to include fresh pears in your menu planning.
Bosc Pears: These are always my first choice. Bosc pears are known for their sweet and slightly spicy flavor, with a hint of vanilla. They hold their shape well when baked, making them ideal for pies, tarts, and galettes or simple baked pears like in this recipe.
Wash and dry the pear. Stand the pear upright and cut down on either side of the core, producing two large pieces and leaving the core standing. Take each large piece and lay it flat, then cut it into strips lengthwise. Turn the strips and cut crosswise to produce cubes.
Peel (or don't—your call), and then halve firm but just-ripe pears. I repeat the firm part because if you have ever tried to peel or core an over-ripe pear, you know it's a messy affair. With very-ripe fruit, maybe skip the peeling.
D'Anjou has a firmer texture than Bartlett and won't change color as it ripens (so you have to check the neck). Once it's ripe and ready, it's hard to beat the juicy, sweet and citrus-like flavor of a d'Anjou.
Britian's favourite pear, Conference are more widely grown than any other variety. Opinion is divided as to whether they're better firm or fully ripe but whatever your preference, Conference pears have great sweetness, a gentle flavour and can be enjoyed fresh or baked.
Comice pears were originally cultivated in France. They're known as the sweetest pear variety, and are often the variety shipped in gift boxes. Because of this, they're sometimes given the nickname “the Christmas pear.” Comice pears have light green skin with a blush of pinkish red.
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