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Anonymous01/24/26, 11:52No.21849648
Just got into pears. The bartlett was pretty good though a bit more mild than an apple. Where should I go from here? I've heard good things about korean pears. Also, any good pairings (pearings) I should know about?
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Anon01/24/26, 11:58No.21849652
Look into the Rick Ross diet
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Anon01/24/26, 12:02No.21849658
I had something called an Asian pear the other day. It sucked
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Anon01/24/26, 12:03No.21849660
Try some Asian Pears if you can find them. They're juicy and tasty as hell. And big.
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Anon01/24/26, 12:54No.21849700
BOSC is my favorite
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Anon01/24/26, 13:09No.21849705
I like pear flamkuchen. Creme fraiche, sliced pear, some gooey cheese, red onions, parma ham, drizzle with honey. Sub-humans do it with blue cheese.
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Anon01/24/26, 13:11No.21849706
>Where should I go from here?Wait for them to TRULY ripen: when they soften, but haven't gone bad. That's when they're peak. It just takes a couple days or so.Red anjou are pretty damn good too. Comice are okay too, but not as sweet.Bosc pears don't need to soften, but they might be more expensive depending on the store.Prickly pears (tuna fruit) are damn good too, but the seeds inside of them are big and annoying.
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Anon01/24/26, 14:45No.21849777
Bosc are great.
i like ham & pear sandiwches.
or for dessert, pear crumble
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Anon01/24/26, 19:11No.21850059
Peel a pear and halve it, and put the halves in a saucepan full of port along with a tablespoon of sugar, and poach the pear halves until the port has reduced to a syrup. Let cool a bit and serve with vanilla ice cream.
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Anon01/25/26, 11:45No.21851096
You should graduate from pears into peaches
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Anon01/26/26, 23:50No.21853601
Big anjou pears are the GOAT
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Anon01/27/26, 05:30No.21854021
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Anon01/27/26, 05:33No.21854030
Pears, pears, pears... is that even a real word?
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Anon01/27/26, 09:34No.21854200
Find some Comice pears. They're the be all and end all of pears.
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Anon01/27/26, 11:12No.21854249
OP here, just bought some apple pears from my local supermarket. They taste almost indistinguishable from apples apart from a very subtle difference of the juice in the aftertaste. I don't know what I expected.
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Anon01/27/26, 15:17No.21854424
>Just got into pears.
did you seriously go through life until now without ever trying a pear
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Anon01/28/26, 00:09No.21855167
>just got into pears
This made me hard chuckle
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Anon01/28/26, 00:35No.21855202
>Just got into pears.
Then you're not ready for Korean pears. Those are advanced pears for experienced pear eaters.
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Anon01/29/26, 01:15No.21856579
Caramelized pear chunks with gorgonzola in risotto. Topped with candied pecans. Goes nicely with honey and lemon glazed garlic baked chicken with rosemary.
Sorry, I don't have any specific recipes, I kind of just make it up as I go, knowing what I plan on using in advance.