It’s time this sweet fall fruit stops playing second fiddle to the apple.
SHOP Look for pears free of cuts and bruises. But know that rough brown spots, called russeting, are A-OK and don’t affect the flavor.
STORE Pears will continue to ripen at room temp. To speed up the process, store multiples in a paper bag. Once they’re ripe, put them in the crisper for up to five days.
EAT Softer varieties, like Bartlett and Starkrimson, are best as a snack, on a cheese board, or sliced into salads. Bake firm varieties, like Bosc and Concorde, into sweet or savory tarts (they’re fab with bacon). Juicy Anjou pears, pictured, shine raw or cooked.
—Jenna Helwig
Photograph by Fred Hardy
FOOD STYLING BY RUTH BLACKBURN; PROP STYLING BY SHELL ROYSTER