The Best Pear for Baking, According to 4 Pear Farmers

Pears are a stand-out fruit that can be enjoyed on their own, whether sliced or eaten whole. They can dress up salads or complement pork chops for dinner. Pears also shine when incorporated into a range of desserts—a cobbler, pie, cake, or tart. However, with so many varieties of pears available at the grocery store, how do you choose the right one for baking?

“We are very lucky to have so much diversity,” says pear farmer Dane Klindt. "The biggest benefit of pears is that they are a natural sweetener and absorb different flavorings well.”

So, what type of pear is best for baked goods? You want to choose a variety that not only delivers on flavor but also holds its shape without resulting in a mushy or watery dessert.

I asked pear farmers for their go-to variety, along with other tips and tricks for baking with pears. 

The 4 Farmers I Spoke to

• Sarah Sherrell: Pear farmer in Hood River, Oregon
• Ray Schmitten: President of Blue Bird, Inc., pear, apple, and cherry growers in Cashmere, Washington
• Dane Klindt: Pear farmer in Hood River, Oregon
• Lisa Perry: Owner of Out On a Limb Farm in Parkdale, Oregon

The Best Type of Pear for Baking 

There are countless varieties of pears, but 10 types are grown commercially in the United States. While all of them are excellent for snacking and incorporating into recipes, pear farmers agree that Bosc pears are the best for baking.

According to Sherrell, Bosc pears hold their shape well when baked. “They are a more dense and firmer pear that does not turn into mush when baking,” she says. This also allows for a rich flavor.

Schmitten says he loves the unique silhouette of Bosc for a beautiful presentation since they hold their shape when cooked. Klindt loves their versatility, whether you’re using it for baking, cooking, or adding it raw to other dishes such as salads.

Other Pear Varieties To Try When Baking

While Bosc is the top choice for baking, both Perry and Sherrell love to use a mixture of Bosc and Anjou pears. “Mixing two varieties can add depth for flavor and texture,” says Perry.

Both red and green Anjou pears are a great addition, as they’re juicy and have a well-balanced sweet-meets-tart taste. “As a bonus, you can mix green and red pear slices with the skin left on for beautiful designs,” adds Sherrell.

Klindt and Sherrell note that Bartletts are another great option for baking, but this flavorful pear is best when it is still firm. “Bartletts are the best for cobblers, crisps, and pies,” says Klindt. “But when they are very ripe, they break down too much and turn to mush.” 

Tips and Tricks for Baking With Pears

• Use Underripe Fruit: While ripe pears are perfect for snacking, Sherrell says slightly underripe fruit is best for baking. "If your pear is soft and juicy, don’t bake it,” adds Schmitten. He says to eat those pears fresh instead. 
• Peel or Not To Peel: Prefer a more rustic bake? Leave the skin on your pears for baking. Alternatively, you can peel the pears for a smoother texture. “I use a vegetable peeler to efficiently peel the skins off of the pears,” says Perry. “With the end of the vegetable peeler, you can quickly pop out the seeds.” 
• Pre-Cook if Too Firm: If you’re using very firm pears, you may need to pre-cook them for a slightly softer texture. Perry suggests softening them in a saucepan with a bit of butter, which also helps to release its natural juices for even better flavor.  
• Add a Thickener: Ripe, juicy pears will release plenty of juices while baking. “If your pears are very ripe, you may want to add a thickener to help your end product not be too runny or soggy,” suggests Perry. Incorporate a small amount of flour or cornstarch with the fruit mixture to thicken it. 
• Pair with Spices: Pears have a natural sweetness, but it can be enhanced with spices. Schmitten says he loves to incorporate brown sugar and nutmeg, while Klindt suggests anise and ginger. Cardamom is another excellent complement to pears.