9 Types of Pears for Baking

1. BOSC

Bosc pears are delicious when eaten raw, and so when baked into a pie, which is often where you’ll find them since Bosc pears are uniquely good at taking heat without losing their shape.

2. FORELLE

The flesh of the Forelle pear is very sweet, slightly firm and ideal for snacking on raw. In fact, their small size makes them a perfect fit for a lunch box.

3. CONCORDE

Excellent for cooking and snacking alike, crisp Concordes can be enjoyed solo, sliced up and added to a salad or baked into a dessert.

4. BARTLETT

This type of pear is excellent fresh as a standalone snack, cheese plate companion or salad mix-in; it’s also a very popular choice for canning.

5. ANJOU

Anjous are all-purpose pears that can be used in pretty much any culinary application: Baking, poaching, roasting, grilling—there’s nothing the Anjou can’t do.

6. STARKRIMSON

The Starkrimson is a delicate and fragrant pear, with a flavor that’s characterized by mild sweetness and subtle floral notes. The flesh of Starkrimsons is especially smooth

7. SECKEL

Seckel pear is a crispy and satisfying snacking pear, and a lunch box favorite among kids to boot. Fans of the Seckel pear might also consider canning these cuties whole for future enjoyment.

8. COMICE

Comice is one seriously juicy piece of fruit. Comice have olive green, blushing skin (some varieties are nearly all red) and an interior that’s sweet, smooth and buttery.

2. FORELLE

9. ASIAN PEARS

These golden-tan pears are large, round and juicy with a delightful texture that’s best-suited to raw snacking.

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