Standing at Wholefoods yesterday, I stared glumly at the dwindling range of cooking apples. We're in between seasons (summer and 'storage'!) right now, and it's getting harder to find interesting apple varieties for my pies and tarts.
But on the other hand, there are lots of different types of pears on offer. So it got me to thinking; why don't we bake much with pears? I've seen pear tarts very occasionally, but other than that, people seem to poach pears more than anything else. Why? Is it because they have a milder flavour than apples? Do they not cook as well?
Or have I somehow missed out on a world of pear pies that everyone else knows about?
Educate me, please!