by Anna Stockwell
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.
See the the tasting notes »
See our favorite pear recipes »
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Source: http://feedproxy.google.com/~r/SaveurDailyFare/~3/yNXp3foakwM/story01.htm
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