Page 170 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented
P. 170
Keep in mind that pears need to be firm for baking. I always
choose those that aren’t completely ripe to ensure that they’ll hold
together. For poaching—see, for example, the red-wine-poached
pears in the tart on page 98—I use Bosc pears. Other varieties
that hold up well to baking are Anjou and Bartlett. Comice pears
are delicious but best enjoyed raw. Just remember that a soft pear
is the one you want to eat raw; a firm pear is best for poaching or
baking.
