It’s pear season, and every year I struggle to decide whether my favorite variety is the creamy, ultra-juicy and thin-skinned Bartlett; or the firmer, thicker-skinned and marvelously-flavored Bosc. For eating out of hand, I think the Bartlett wins – but for baking, I’ll choose the Bosc every time. I love to poach the elegantly-shaped Boscs in Gewürztraminer wine with vanilla bean and orange zest, then pile the soft fruit atop a textural polenta cake (with lots of whipped cream, of course); or make a comforting, homey upside-down pear cake to gobble with my morning coffee. And have you ever tasted oven-roasted Bosc pears? Peel the fruit, cut it into 1/4ths or 1/6ths, toss it with a bit of butter and brown sugar, then roast the slices on a parchment-paper covered cookie sheet in a 400-degree oven until they are soft and caramelized. The roasted pears are fabulous in salads, on pizzas, served with your favorite (room temperature) cheese, or eaten straight out of the oven.