Cookbook:Pear
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| Category | Fruits |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients | Fruit
A pear is a fruit similar to an apple but often softer in flesh and with a sweeter taste. Pears can be eaten raw or used in various recipes. The juice can be drunk. The ripening of pears can be troublesome; some cultivars are at their best for a brief period of full ripeness.
Cultivars of pear
editBeth
editSmall round pear with a gold/green skin. An early variety (ripe in late summer), which is sweet and juicy.
Beurre Hardy
editA fairly large green/gold pear, harvested from autumn to early winter. Has a firm skin and soft, juicy flesh.
Concorde
editA cross between Conference and Comice, this pear has some of the easy keeping qualities of Conference with a sweetness from the Comice. It is large and yellow/green in colour.
Conference
editUsually thin with a green skin, sometimes flecked with brown. Can be eaten when the flesh is firm or when fully ripe and the flesh yields to the touch. Flavour closer to apple than many pears, with a touch of earthiness and very firm. Keeps well and usually available throughout the winter.
Doyenne du Comice
editLarge, heart-shaped pear with a gold and green flecked skin. Flesh remains firm even when fully ripe. Flavour is sweet.
Rocha
editA small pear with a skin varying from light green to pale gold flecked with brown. Originally from Portugal, this pear can be eaten firm or soft and has a distinct undertone of honey in the taste.