Anjou: A winter pear, colored green, yellow green or red, it is very sweet and very juicy. I toss it into my noon salad or eat it as a 3 p.m. pick-me-up.
Bartlett: The yellow variety turns from bright green to golden yellow as it ripens; the Red Bartlett turns a gorgeous scarlet. Eat it as is, prolong the season by canning, or poach it for a a meal's grand finale.
Bosc: These are definitely one of winter's best fruits. The skin is golden brown, it's flesh creamy and richly flavored. This is the pear I bake or poach throughout winter.
Comice: Not as easy to locate, but when you see them at market, pick them up. I use this variety to perk up a cheese board.
Forelle: This is a small, golden pear, with speckled skin and a sweet red blush. Great snack, and again,the perfect pear to pair with cheese.
Seckel: The tiniest pear,it is always past of the cornucopia I use to decorate out Thanksgiving table. It is one of the sweetest pears, and this holiday, while others are eating their fill of pie, I think I'll first grab a Seckel. I'll let you know how that works!
Selecting: Pears should be free of cuts and bruises. For baking, pears should be firm. Pears are ready to eat when they yield to a gentle pressure at the stem.
Storing: To ripen pears, leave them at room temperature. Once ripe, in the refrigerator they go.
The following recipe is from www.usapears.com. It really is a keeper.
Mache, Pear, Parmesan and Wild Mushroom Salad