In a pinch you can also use the more citrusy red or green anjou, but the warming spice notes of a Bosc are ideal for fall desserts. Crumbles are an easy way to get some pears into your baking ...

For these two easy fall dessert recipes, use Bartlett or Anjou pears. To make the crust using refrigerated dough: Preheat the oven to 425 F. Let crust stand at room temperature for 15 to 20 minutes.

Larger pears like Comice, Bartlett or Anjou, which are fleshier and creamier than seckel pears, make especially wonderful desserts. Very small pears like Seckel take especially well to savory ...

But pears seem more suited to autumn meals and desserts. Something about the way ... For most other varieties, including Bosc and Anjou, a slight softness at the stem end will tell you they ...

Spread thin layer of cream cheese mixture all over pastry and shingle sliced pears on top. Sprinkle with chopped chocolate. Bake for 25 minutes until crust is golden. Top with nuts and allow to ...

Although pears aren’t as common in desserts as apples ... When making the tart, Budros first poaches Anjou pears in a syrup of Moscato wine, sugar and water. The poaching brings less-than ...

Pears like Anjou and Bosc, on the other hand, will maintain their structure beautifully for baking or poaching. Bartlett pears, ever versatile, can work for either snacking or baking depending on ...