All the d'anjou pears I try are super mealy and lacking in flavor. Comic pears are so tender, sweet, and fragrant, it's really no contest for me that comice makes the best eating pear.
Sampling ten varieties of fresh pears here at the SAVEUR office, the differences in flavor and texture were surprisingly clear; each has its own personality: biting into the sweet, bright Green Anjou is a completely different experience from the almost overwhelmingly floral Starkrimson. Pears of all stripes—including the ten here—are widely available in most food stores and markets across the country through fall and winter. When selecting pears, gently press your thumb at the neck to test for ripeness: the more give you feel, the riper the pear is. Store the fruit at room temperature until they reach optimal ripeness; they should then be kept in the fridge until eaten to avoid over-ripening. Pears are great just the way they are, but they also wonderful cooked—try them baked into a tart, poached in wine, or preserved in a chutney. See our favorite pear recipes »
Credit: Maxime Iattoni
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Green AnjouBright green even when ripe, the Green Anjou is easily identified by its squat, egg-like shape. Sweetly mellow with a smooth and juicy texture, this is the kind of pear to eat for breakfast: sliced over warm cereal, its flavor is both comforting and bright. While it's delicious eaten raw, it's versatile, holding up just as well to baking, poaching, and roasting. The most abundant variety in the U.S., these pears are always easy to find. The firm flesh would work well in this Pear Tarte Tatin. |
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