There are three main varieties of pear: Comice, Williams and Conference. Each has its own particularity, its own resistance to cooking that distinguishes it and all have one thing in common: they are delicious. While some are suitable for any type of cooking (in water, in the oven or in a pan) depending on the season, others are to be reserved for a single type of use.
How to know if a pear is ripe
To know if the pear you choose is ripe, “check that it gives off a good sweet smell and especially, its tail. At the tail of the pear (located at its tip), if you feel that it sinks slightly when you press with your finger, it is ready to be eaten.”
Which pear for which dessert?
“What matters in a pear dessert is the chewiness. So it’s important to cook pears that hold up well when cooked.”
Comice pear, for tarts or crumble
The Comice pear is the plump, very yellow pear that you recognize on market stalls. It is harvested from October to March and, “for a tart or crumble type dessert, the Comice pear is the best”. This pear has several advantages: “it ripens better than the others, can be eaten both raw (ripe) and cooked (especially in the oven), since it resists very well to high heat. As a result, when cooked, its juice and texture do not leak.”
Williams pear, for cooking in water
The Williams pear is similar in appearance to the Comice, with slight reddish spots on its skin. It is harvested from August to early September, and lasts until mid-December. “For a poached pear dessert, a recipe where the pear is cooked in boiling water syrup, “use the Williams. It holds up particularly well to boiling, because its texture is even firmer than other pears, while having the ability to absorb the syrups used when making a poached pear. Otherwise, the Conference is also suitable for this type of recipe.”
The Conference pear, the all-purpose
It is the “all-purpose” pear that comes in handy if you want to cook pears at a time when there are no Comice or Williams yet, because you can find it all year round. “It’s not the one I recommend first when it’s in full season, but it does the job!” It is therefore harvested all year round and it stands out from other pears by its long appearance and firm texture.
