Comice are usually my favorite, followed by Bartlett.
But I’d love to hear about varieties that I don’t usually see around here.
I tend to like Bosc pears. I find the outer skin to be sort of weird but pleasant and they tend to be very juicy when ripe.
I also like Asian pears a lot. While different than a standard pear, I really got a taste for them when my ex’s mum used to cut them up and peel the skin every time I’d come over.
Ask Richard Jennings.
Red Anjou are my favorite.
Comice for pure juicy insanity. Grilled comice can melt your face into a puddle.
I also like poaching red d’anjou in the vino.
When red asian pears are in season here, they are dynamite in a quick fresh sauté of veggies.
The Europeans have what is called a Williams pear – I have never tried and was wondering if anyone on this board has
Williams is the same as Bartlett.
Never tried grilling them, i see some experimenting in my near future.
I like poaching Bartletts in a syrup with vanilla beans.
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Red Anjou have been a fave for a long time
But recently I got a tray of Bartlett pears from Costco – and as they ripened to perfection and got sweet and soft, I bought some Brie and served (cleaned) pear halves with a slice of softened Brie on top as a “first dessert course”. Pretty darn nice…
When we were at our “gîte” in the Loire valley several years ago there was a pear tree in the back yard with little pears – I dunno, bigger than figs, but smaller than most pears. I don’t even know what they were but we ate them and each one was perfect. Honey flavored.
BTW for those Bartletts – I used a metal teaspoon measure to scoop out the “core” and it worked beautifully.
Here are some great recipes: http://www.pearpanache.com/recipes/
Don’t miss the cocktails from Kelley Swenson.