Thanks for the information. I didn’t get around to making it today, but I checked the pears and they are still firm all around. Tomorrow is last, very slow, day of work for a couple of weeks, and I’ll make it then. I assume I have Anjou pears - they’re still green.
An early Merry Christmas and Happy Holidays to all on the Cooking threads. Thank you Jamestown for hosting them yet another year. I have found many nice recipes here and other fun tips. I also have a suggestion for the January thread - soups.