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.

but crispy Bosc pears are also amazing, especially when poached. D'Anjou pears are a wonderful happy medium (both in texture and in sweetness) as well. The apple pie might be the reigning Miss ...

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 ...

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 ...

warm desserts like apple pie and molten chocolate cake. So when we found the Odeon's recipe for pear turnovers that can be assembled a month in advance and thrown in the freezer so we can have ...

I’m thinking of substituting desserts that contrast the usual pumpkin ... I use ripe Bartlett, Comice or D’Anjou pears. I appreciate the two-fer aspect of the preparation.

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 ...

Many winter pears have French names, including the Bosc, the Comice and the very popular D’Anjou. That’s because they were all bred in France in the late 18th and early 19th centuries.

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 ...