Green Giant Fresh

Varieties
Anjou: The most abundant winter pear, the Anjou, is oval shaped, somewhat stubby with smooth yellow-green skin and creamy flesh that has a slightly blander taste than the other leading varieties.

Bartlett: The leading summer pear and the most popular variety, the Bartlett accounts for 65% or more of commercial production. It is also the principal pear for canning and the only variety sold dried. Large and juicy, a ripening Bartlett turns from dark green to golden yellow, often with a rosy blush. Growers have also developed a red-skinned strain.

Bosc: A firm, almost crunchy pear, the Bosc has a long, tapering neck and rough, reddish brown skin. It holds its shape well when cooked so it is an excellent choice for baking and poaching.

Selection
Generally, pears should be relatively unblemished and well-colored. Some varieties will not develop full color until the fruit ripens. Bartletts turn pale yellow but may not develop their characteristic blush when they are ready to serve. Anjous stay completely green when fully ripe. Russetting, a brown network or speckling on the skin, is common on many types of pears and may indicate superior flavor.

Storage
You can ripen pears in two ways: Ripen them at room temperature first, then refrigerate them for no longer than a day or two before eating them. Or, refrigerate the pears until you are ready to ripen them--the cold will slow, but not stop, the ripening process. Remove the pears from the refrigerator several days before you plan to eat them, and let them ripen at room temperature.

To speed ripening, place the pears in a paper or perforated plastic bag and turn them occasionally to ensure more even ripening. The process will take from three to seven days. Never store pears--either in or out of the refrigerator--in sealed plastic bags as the lack of oxygen will cause the fruit to brown at the core.

Preparation
Pears are delicious eaten with or without the peel that contains some of the fruit's fiber. For other purposes, remove the core with a melon baller or apple corer from the bottom. Halve the fruit lengthwise and scoop out the core with a teaspoon or a melon baller. Peel very thinly with a paring knife or vegetable peeler, if necessary, and coat the peeled or cut pears with lemon juice to keep them from darkening.

Pears respond well to cooking, turning even more mellow and creamy. The cooking time will vary with the type and degree of ripeness of the pear; slightly underripe fruit will hold its shape better for poaching or baking than fully ripe, sweet fruit, which is best for making pear sauce or puree.

Cooking
Baking: Bartletts and Boscs both hold their shape well during cooking. Core the unpeeled fruit from the bottom, then cut a thin slice from the bottom so the pears will stand upright. Or halve the pears lengthwise and core them. Stuff the halved pears, if desired, and place them in a baking dish with a small amount of liquid. Cover with foil and bake in a 325°F oven until tender, basting occasionally with the pan juices. Cooking time: 40 to 60 minutes.

Poaching: Pears may be poached in water, fruit juice, or wine. Red wine or cranberry juice will tint them a deep rose color. Add whole cloves, cinnamon sticks, or ground spices to the cooking liquid. To poach, rub peeled and cored whole pears with lemon juice, then place them in simmering liquid and cook, partially covered, until tender when pierced with a knife. Turn the pears once during cooking and baste them occasionally with the cooking liquid. Cooking time: 15 to 20 minutes.

Sauteing: For a sweet and spicy side dish, saute unpeeled pear slices in fruit juice or stock; season with cinnamon, ginger, or curry powder. Cooking time: two to five minutes.