Salad pears should be ripe and juicy. Under-ripe fruit may hold its shape better when cooked and may require slightly longer cooking time than stated in the recipe. Cook pears without sugar for sauce but with sugar to retain the shape of slices. Pear flesh darkens when exposed to air. It is best not to leave pears standing in water for long periods.
Pears are a delicious addition to the main course.
Roast pork tenderloin with Asian pears and apricots or a Swiss dish of buttered mashed potatoes layered with poached pear wedges and topped with caramelized onion rings are good choices. Pears also make good salads. Toss pear slices in a good vinaigrette. Place on a bed of water cress or other salad greens. Combine walnut or hazelnut oil with lemon juice or fruit vinegar for the dressing.