They pear well with lots of things
What’s in season: Most of the pear crop grown in the United States is concentrated in California, Oregon and Washington. With a season that generally extends from August through late October, Bartletts are the most prevalent pear grown in California. In addition to Bartletts, other varieties you’ll find these days include buttery Warren, sweet Comice, creamy Forelle and small Seckel pears, also known as the “sugar pear.” Don’t worry if the pears you find are still hard; pears will continue to ripen after they’ve been picked. Most of the pears you’ll find, even at supermarkets, are actually ancient varieties that have been around for hundreds of years. What to cook: Fully ripened, pears make a perfect snack enjoyed on the go, or sliced fresh and added to a cheese platter or salad. Peel and poach pears with wine and spices for a simple dessert, or purée them with cooked winter squash for a savory side. Pears are a sweet finish to a meal, baked into cakes or dessert gratins, and make a dramatic presentation baked into a frangipane tart. What’s on the horizon: Persimmons, typically in season from late September through early December, are just beginning to show up.