tag:blogger.com,1999:blog-6301914167518111492.post5862702630405112829..comments2023-05-26T02:01:45.511-07:00Comments on Eat Boise: Pears in Puff PastryDebbie Courson Smithhttp://www.blogger.com/profile/00776324320153239092noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-6301914167518111492.post-48201657610327862732009-09-05T01:19:09.473-07:002009-09-05T01:19:09.473-07:00Oh, yes, I forgot: I am pretty sure they are Barl...Oh, yes, I forgot: I am pretty sure they are Barlett pears. Once they start to ripen they go soft very quickly. I like them "al dente," though. If you have lots, and lots, make them into a puree pear juice preserve.<br /><br />http://www.produceoasis.com/Items_folder/Fruits/Bartlett.htmlMe from Calihttps://www.blogger.com/profile/17092831822080476254noreply@blogger.comtag:blogger.com,1999:blog-6301914167518111492.post-77062651639578414792009-09-05T01:14:43.348-07:002009-09-05T01:14:43.348-07:00I have really enjoyed looking at all the wonderful...I have really enjoyed looking at all the wonderful photos of your culinary accomplishments.<br /><br />About the pears: I made poached pears in wine a few times. The first time they where wonderful, but the second time not so great. I don't know why the difference, but they were good the first time. But pear pastry sounds so good!Me from Calihttps://www.blogger.com/profile/17092831822080476254noreply@blogger.com