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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