Pears - Each
Price is Each
Their skin is edible, but they can be peeled a number of ways. If you want to keep them whole, leave the stem on, then use a vegetable peeler to peel down along their length. If you want to cut into chunks, slice into quarters, cut out the core, then peel with a sharp knife.
To stuff a pear before cooking it, you should leave the skin on; just cut in half lengthways, then scoop out the core with a teaspoon.
Finally, if you’re not going to eat cut pears straight away, brush the cut sides with lemon juice or acidulated water to prevent them going brown.
If you buy underripe pears, keep them in a fairly cool place until they are ready to eat. They can then be stored in the fridge, but should be eaten as soon as possible.
When cooking with pears, choose slightly underripe ones, as they’ll keep their shape better.
Poach whole (15-25 minutes); quarter and roast (20-25 minutes); cut into wedges and grill or pan fry (4-5 minutes). Serve with a cheese board; add to blue cheese salads; use in baking; make into chutney.