I'm curious about this
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Join Date: Jun 2006
Wednesday, October 6, 2010 at 06:49AM
Was the d'Anjou pear still green? If it was, you're missing out! If you wait for its skin to turn yellow, it'll be soft and juicy and fabulous.
And I would assume that cooking something so full of sugars would cause some to caramelize, but maybe there's something else happening, too.