A firm variety of pear is best for poaching. I like to use Bosc pears because they're naturally sweet but you could also use Anjou pears. Firm varieties keep their shape once they've been simmered with orange juice, Triple sec and warm fall spices in this recipe.u003cbr/u003eu003cbr/u003eBartlett pears are sweet and tender, but they bruise easily and don't hold their shape as well as a pear such as Bosc or Anjou. It's best to stay away from them for this recipe.