501361 Fri Mar 21 09:36:49 -0700 2008 3 31 Home Cooking 0 3514458 1. What is the optimal ripeness of pears intended for poaching and then baking in a tart? The recipe just said "Bosc pears", no ripeness specified. 2. How long will it take for the tart to "cool completely" after baking. It is a brown-butter poached-pear affair that will bake for one hour. I'm guessing 30-60 minutes, but would like more specificity than that. It will be cooling in a New England kitchen, approx 68--70 room temp. Fri Mar 21 09:36:49 -0700 2008 12377 bella_sarda 1 3514488 I would choose Bosc pears that are still firm but give just slightly at the stem. Avoid too much yellowing of the brownish skin. I had a major poached pear disaster with Bosc's when I used overly ripe ones and they turned to mush in the poaching liquid. I would say you are right on with the cooling time. Depending on how much fruit you have layered in the tart, it could take up to an hour. Sliding the tart onto a rack while it cools will help speed things up, and ensure a crispy, not soggy crust. It's not really pear season where I am, but since you're poaching them, I bet it'll be delicious. What's in the poaching liquid? Fri Mar 21 09:47:00 -0700 2008 3514458 11225 rabaja 2 3514828 Thanks both of you. The poaching liquid is Riesling wine, water, whole cloves, a sage leaf, cinnamon stick, vanilla seeds scraped from the pod, and possibly some sugar? Can't remember off the top of my head at the moment. Fri Mar 21 11:21:55 -0700 2008 3514488 12377 bella_sarda 1 3514558 Ripe bosc pears are firm, but have a bit of wrinkling around the stem - so says our pear farmer from our CSA. Boscs shouldn't be mushy. If you are poaching you can error on the side of less ripe. Fri Mar 21 10:08:26 -0700 2008 3514458 15001 jsaimd