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Peel and core pears before poaching them. We use this technique with the Pear and Chocolate Tarts recipe.
Firm, ripe , such as Anjou and Bosc, make a good candidates for poaching because they keep their shape and it improves their flavor and pre-softens them. Softer pears like Comice or Bartlett, while tasty, will tend to fall apart during poaching. I prefer riper pears (not overripe) over green ones, as they poach in less time and have better flavor. Surface blemishes and russeting are natural for some varieties and do not affect the fruit.
HOW TO TIPS:
1. Peel and core the pears. We use a peeler to peel the pears with, and a tool called a melon baller to core the pears!
2. We cut each of them lengthwise into quarters.