What do you think are the best pears for baking. I'm making a pear cobbler and an Italian prune plum cobbler for a gathering. I think I've always used Bartletts. But I know there will be a variety at the coop. Thoughts?
The Bosc variety of pear is the usual pear of choice for baking because of it's firm texture.But, I suppose any firm flesh pear would be equally good.
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