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"Which pears are best for cooking? Bosc and Anjou varieties are tops at holding their shape and texture. In a pinch, Bartletts and other varieties work fine, too. Avoid Comice pears for cooking. Their tender, juicy flesh tends to fall apart when baked whole or used in pies. Smaller pears such as Seckel and Forelle are fine for cooking, but take longer to peel and core because of their size. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/cooking/q-and-a/a21074/cooking-pears-0102/>