These Bartlett pears are the classic bell-shaped pear, thin-skinned, with juicy, buttery white flesh and a sweet, floral flavor. The variety is older than its American name: England grew it as the Williams pear in the 1760s, and it was renamed on this side of the Atlantic for Enoch Bartlett, the Massachusetts merchant who sold the trees. Bartletts are among the few pears that change color as they ripen, from grass green to warm gold, so ripeness is easy to read at a glance. Like all pears, they finish ripening off the tree, and firm fruit needs only a few days on the counter. Eat them ripe out of hand, slice them into salads with blue cheese and walnuts, poach them in wine, or preserve them. They pair especially well with blue cheese, walnuts, ginger, and vanilla.

