Monday, September 19, 2011

Pears II

My love affair with pears continues this year. You might remember my pears photos post from August 25, 2010. My intentions are to incorporate them into a recipe but I end up just snacking on them. Let me know in the comment section your favorite pear recipes and leave a link if you got one. Also, do you know the names of either or both varieties photographed in both of my pear posts?

In the Wikipedia link I was mostly looking for nutritional value but was surprised to see the list of countries topping the pear production chart, with the US being at the number 3 slot.

10 comments :

  1. Interesting information and lovely click! Pears are so delicious, but I always fo9rget to buy that fruit when I go shopping...

    Cheers,

    Rosa

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  2. Lovely picture shulie! I suggest making poached pears with cinnamon or an apple and pear pie!

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  3. I love pears! I use them in a lot of recipes that call for apples. I also like to poach them in wine. As for the varieties pictured, the one in front looks to be Bosc and the one in back, if different I am going to say is Comice.

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  4. TY so much Rosa, An and Deb. I feel I exercised control not overexposing this photo.:) Thank you all for your fantastic recipe suggestions. Poaches particularly!! :) Deb you are right both in this post are Bosc. I also asked about the one in my previous post. I don't think the wording was clear but now fixed.:)

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  5. Very nice pic! Pear is my favorite fruit. Williams - green and red are the ones I prefer. Like you I eat them as snack. There is another variety in winter which is excellent cooked with wine!
    My best recipe is one from my sister - almond and pear pie (frangipane). So yummy!

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  6. Poached pear ins spiced wine! my fav way to have pear in fall.. I also sometimes stuff the pear with nuts and dried fruits before poaching.. Mmmmm...

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  7. Love the photo and I love pears too:)

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  8. Looks like the pears in the older post are bartlets, they come in both a green and red variety. I love pears in a clafoutis.

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  9. Are these ones Bosc? The older ones may be Red Bartlett although some Anjou pears look similar.

    I usually prefer fruits for fresh-eating, but learning to cook with some already.

    If Bosc, definitely suited for cooking, baking, broiling since the flesh is pretty firm.

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  10. Love the pears in season in Australia at the moment. Such a wonderful assortment. Great post.

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