Pears - eating & cooking

If you shop in the fall in Middle East markets like Yekta, you are liable to discover some unfamiliar pears with blushing skins. Buy them if you do, they're juicier and keep longer than Conference and Bosc.

For poaching and roasting, look out for the miniature Seckle pear.

Slices of pear that have been turned in lemon juice to stop them browning make a wonderful salad with crumbled blue cheese, slices of endive and a handful of arugula or baby spinach leaves. Toss over some toasted hazelnuts and dress with a mustardy vinaigrette. 

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