When ripe, refrigerate pears or use right away. For cooking or baking, use firm, slightly under-ripe pears. Fully ripe pears yield to gentle pressure and firm-ripe pears to harder pressure. Yellow pears turn more yellow and red-skinned pears will have a pear aroma whn fully ripe. The Anjou's color is not a guide to ripeness for they don't change color as they ripen.
Bartletts hold their shape well for poaching or baking.
They're popular for canning as well as snacking. This pear has a long, tapering neck with golden-brown skin which is highly russeted. It's sweet, juicy, and aromatic. Bosc pears are very good for baking, cooking, or eating fresh. Peak season Sept. - May.