The intense pear flavor is fun to use. Paula Anast, pastry chef at Mas, is taking a sweeter approach to the seasonal pear bounty. At Blackbird, pastry chef Elissa Narow also is taking advantage of pears on her menu this fall and is planning on introducing fall pear and quince fritters with a peppered pear cider soup to her dessert menu in November. For those who simply like to enjoy their pears au natural, keep in mind that it pays to buy local produce. Conversely, the least-ripe fruit picked at Future Fruit Farms is always sold or used last.
Timing is everything.