I've got a recipe from Epicurious I'm going to try and today bought a bag of Bosc pears at Costco.
The recipe calls for " firm but ripe pears" ... I know Bosc are pretty firm (and stay firm) and I can't decide if I can make this tomorrow.
It's hard for me to figure out, other pears gets overripe too quickly before I can get around to them and I think Bosc are supposed to be better for this dish. Any advice?