On Fri, 06 Oct 2017 22:57:47 -0400, Doris Night
> wrote:

>On Fri, 6 Oct 2017 20:40:14 -0400, Dave Smith
> wrote:
>
>>On 2017-10-06 8:35 PM, jmcquown wrote:
>>> On 10/6/2017 8:18 PM, Wayne Boatwright wrote:
>>>> On Fri 06 Oct 2017 04:53:54p, jmcquown told us...
>>
>>>>
>>>> I've always found pears to be somewhat on the gritty side.
>>>>
>>> Yes, that's sort of the way I'd describe the texture.* I don't mind the
>>> taste at all but you will never convince me to eat a pear.* And since I
>>> dislike the texture of pears, I won't be cooking with them.* I do like
>>> pork chops, though * When properly cooked.
>>
>>Hmmm...I thought that the word to describe some pears was mealy. It's a
>>shame that your experience with pears leaves you thinking of them as
>>being meal, or gritty. A nice ripe pear is a wonderful thing, and even
>>better when eaten with blue cheese. I think it is one of the world's
>>great flavour combations.
>
>I occasionally make poached pears. It's one of my husband's favourite
>desserts.
>
>The traditional way to do them is to poach them in red wine, but
>that's a bit to spendy for me. I do them in a very light syrup
>flavoured with a slice of lemon zest, a couple of slices of ginger, a
>couple of cloves, a cinnamon stick, and a vanilla bean. (I make my own
>vanilla extract, and I save the used beans in the freezer.) When the
>poaching is finished, I reduce the syrup and add a bit of port or
>sherry or maybe orange liqueur. Serve the pears drizzled with the
>syrup and with a scoop of vanilla ice cream on the side.
>
>This works realy well with pears that are on the unripe side, so they
>aren't mealy/gritty at all.
>
>Doris

Some types of pears like boscs when harvested too soon can be gritty
but most pears are not gritty. I like fresh pears a lot but my
favorite is canned pear halves.