I'm planning to bake a Pear Gallette this weekend for a party. I was going to first poach it in a Coteaux du Layon (Sweet white dessert wine similar to Sauternes), drain, add sugar and powdered tapioca, then bake in crust. Pre-poaching to absorb wine flavor and to prevent too much juice in galette.
My question -- I love comice pears, but figure they may be too soft for baking. What pear is best for baking? Should I ripen it to soft stage first, or poach rock hard (wouldn't a hard pear not have sugars formed yet)?