Apples vs. pears - urgent help needed
So I am making Rosh Hashanah dinner tonight and I realized last night that my apple crostada (Ina's recipe) only serves 6 (I have 11 people coming). So I decided to make 2, but I want to use pears (because why make two of the very same thing?) for the other one.
So my questions are - do I have to do anything different in the filling to deal with the wateryness (not really a word) of the pears? And then my other question is bosc or bartlett? I bought both at the store so I can use either.
Just so I can share, this is my menu:
Honey glazed chicken
Spinach with pine nuts and raisins
Israeli Cous Cous (apparently not really Israeli)
cookies (pistachio shortbread and cinnamon chocolate)
Baked fruit (another Ina recipe) with crème fraiche and honey
I'm making the crostadas in a few hours - please help me!!