Maxime Iattoni

Sampling ten varieties of fresh pears from Oregon and Washington 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. 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.

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