Baked Pears with Cranberries, Honey and WalnutsThe secret to choosing the right pear for baking is to go for the ones that are larger in volume, hold their shape after baking and taste, well, like a pear. My favorite choice for this dessert is Bosc or Anjou pears. Bosc are a bit more oblong in shape, juicy but still have a little crunch and best is they retain their flavor and shape when cooked. Anjou pears are great 'all purpose pears' and are available all year due to their versatility and long shelf life. When baked, they can withstand high temperatures and develop a sweet buttery, yet slightly firm flesh, that is perfect for this recipe.
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