Ingredients

Pear

For cooking, the best pears are those with firm and compact flesh, which hold up well to heat without falling apart during the cooking process. Here are the ideal varieties: Abate Fetel: The most versatile variety, thanks to its fine, juicy flesh that maintains a perfect texture whether baked in the oven or cooked in a pan. Kaiser: Highly appreciated for its grainy and compact flesh, ideal for long-cooking recipes or poaching in syrup. Decana: Excellent for baked or caramelized recipes, as it remains firm and releases a superb aroma when heated.