Did you know there were 8 types of pears? I didn't until recently and I am anxious to share my new found knowledge with you.

ANJOU - This is also a winter pear. No one knows for sure whether this is a Belgium or a French pear. It's skin is always 1 of 3 colors - green, yellow or yellowish - green. All 3 colors indicate the fruits ripeness. This pear is mainly used as fresh dessert fruit.

BARTLETT - This is the king of pears. It is purchased and grown 75 x more than any other pear. It is sweet, juicy, and tender enough for anyone to eat - with or without teeth. You can this pear, bake ir, cook it or simply eat it raw.

BOSC - This is the most graceful of all the pears. It has a tapering affect as if the stem were it's crown to glory. This is the third best selling pear for the US, mostly because of it's natural sweetness. It also has a extended growing season of 7 winter months.

COMICE - Another winter pear. This pear can be easily bruised, but by far is the juiciest. Not so much eaten between the fingers and mouth as it is by spoon. This is usually the best in any show type pear,

ELDORADO - A newcomer to the US in 1970. It is a native of California. It is hardy on the tree and is blight resistant. It can be stored longer than the Bartlett.

FORELLE - A little gift from the French. As it ripens it becomes more golden and picks up a faint blush and some red freckles. It has a tart flavor that is not well received. But decorative is the name of the game for this pear.

RED BARTLETT - It is similar to the Bartlett pear except that it is red instead of a golden yellow. It will receive top price in the market place simply because most farmers do not grow it.

SECKLE - It's a fluke. A Pennsylvania farmer discovered this pear. It is a mini pear. Best when pickled or brandied.

Pears do not ripen to perfection on th tree. They are picked while they are not quite ready and stored at room temperature where they grow soft & juicy. Pears left on a tree to long become mushy & gritty.

Nearly ½ of the pears grown in the United States come from the Pacific Northwest. The Pacific Northwest is Idaho, Oregon, Washington. Only 15% of these lands are actually farmed. Oregon's Hood Valley is a great example of pear growing country. Hood Valley is near Mount Hood the state's tallest mountain.

THE RECIPE:

I have listed 2 ways to cook these pears - conventional oven & microwave. I use the microwave method, myself. Wine when cooked leaves only the flavor of the wine behind as the alcohol evaporates. I used this RECIPE as a dessert.  I have taken this recipe off one of my little receipe cards and have no idea where it originated.  We cooks do that.  You write down the good stuff and never repeat the bad.

• 6 fresh pears, peeled, halved & cored
• 2 Tablespoons butter or margarine - softened
• 1 cup white wine
• ½ cup crumbled Roquefort or blue cheese
• 1/3 cup rusk or zwieback crumbs
• 1/4 cup sugar
• Nutmeg

BY OVEN - 350 degrees

You will need a 2 ½ quart shallow open roaster

1. Place pears, flat side up in roaster. Sprinkle with sugar, then lightly with nutmeg. Pour wine around pears.
2. Cover dish with foil (not a lid). Bake in preheated oven until tender for 40 to 45 minutes then uncover.
3. While pears bake, combine remaining ingredients in a bowl and mix well with fork. Place a spoonful of cheese mixture on each pear half once they come out of the oven.
4. Bake uncovered 10 minutes more. Serve hot, spoon some syrup over each serving.

You will need the same size dish as the one for the conventional oven - 2 ½ quart shallow open roaster - just make sure that it is not metal and if it is plastic it is microwave proof.

1. Place pears, flat side up in roaster. Sprinkle with sugar, then lightly with nutmeg. Pour wine around pears.
2. Cover dish with plastic wrap that is suitable for the microwave ( yes they make it and if you want to keep your microwave in tack - don't use foil). Cook 8 to 10 minutes or until pears are tender.
3. While pears bake, combine remaining ingredients in a bowl and mix well with fork. Place a spoonful of cheese mixture on each pear half once they come out of the microwave.
4. Cover and cook an additional 2 ½ minutes. Serve hot, spoon some syrup over each serving.

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