The Bartlett has a quintessential pear flavour (sweet, buttery, musky and a little herbaceous) and fragrance. This succulent pear is delicious cooked or fresh and makes a wonderful addition to salads. Try Bartlett pears with mascarpone cheese and Brut Champagne. Gouda cheese and Merlot make a terrific alternative match.
The Anjou, also known as the d’Anjou, is wonderfully sweet, fragrant and succulent when fully ripe. It has creamy-white, tender flesh and a mellow, delicate flavour with undertones of lemon and spice. The Anjou’s clean flavour and fresh aroma make it great for snacking, adding to a salad, or serving with cheese. Try this pear with a Montrachet Chèvre and Sauvignon Blanc or with Camembert and a Demi-Sec Champagne.
Chèvre goat cheese
The Bosc is a firm-textured but juicy pear that’s excellent for cooking and baking. It also poaches beautifully. When ripe, Bosc pears are aromatic with a nutty, spicy flavour and undertones of vanilla, caramel and spice —an excellent partner for aged Cheddar and Cabernet Sauvignon. Or try a Bosc with Parmigiano-Reggiano and Barbaresco.