As ubiquitous as they are come fall, pears remain a bit of an enigma. Why are they so hard when you buy them? Why do they seemingly take forever to ripen? Why do they finally ripen exactly when ...

When it comes to making poached pears, tradition dictates that you peel them first. But does it really matter? Are there ...

Use ripe pears that are still firm. Overripe pears will disintegrate during baking, and pears that aren’t ripe enough will be stiff and not sufficiently sweet. Total Time: 1 hour 15 minutes ...

Pears are normally sold hard as they bruise easily. They will ripen in a few days at room temperature, but turn woolly if over-ripe. Pears are served cooked or raw, but in either case toss in a ...

the green or blush-tinged yellow pears that are the most-produced variety in the U.S. They should be ripe but also firm: When poaching or baking pears (for this crostata, you'll do both), fruits ...

This delicious pear cake is an Italian classic and is lovely with a cuppa or served with cream as a dessert. Any ripe but firm pears will work. Grease and line the base of a 20cm/8in springform ...

Ripe Deli has come a long way since Angela Redfern opened it in Auckland in 2002. Eleven years, new premises and two cookbooks later, the deli is a hot spot for high-quality and healthy meals ...