<div style="margin: 12px 0px; font-family: arial; color: #333333; background: #ffffff; border: solid 4px #e5e5e5; width: 100%; clear: left;"><div class="CM_CTB_Content_Wrap" style="margin: 0px; padding: 0px;background-color: #ffffff;"><div style="border-bottom: solid 1px #dcdcdc; white-space: nowrap; margin-bottom: 8px; background-color: #eeeeee ;background-image: url(http://clipmarks.com/images/source-bg.gif); background-repeat: repeat-x; height: 24px; line-height: 24px; vertical-align: middle; padding-bottom: 4px; color: #666666; font-size: 10px;" ><a href="http://clipmarks.com/clip-to-blog/" title="see clips that are hot right now"><img src="http://content.clipmarks.com/blog_embed/d2f63367-73ba-47d5-81d8-29099b823c34/D610EE03-18FA-4EAC-B79D-3ED9F008B294/" alt="" width="19" height="19" border="0" style="vertical-align: middle; margin: 0px 4px; display: inline; border: none; float:none;" /></a>clipped from <a title="http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2008/10/29/FDRK13NQA8.DTL&type=food" href="http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2008/10/29/FDRK13NQA8.DTL&type=food" style="font-size: 11px;">www.sfgate.com</a></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2008/10/29/FDRK13NQA8.DTL&type=food"><div align="center"><img src="http://content7.clipmarks.com/blog_cache/www.sfgate.com/img/E6C05FB6-2624-4758-89FC-E0D78034CB83" alt="" /></div></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2008/10/29/FDRK13NQA8.DTL&type=food"><P><STRONG>Anjou. </STRONG>Sweet, juicy and firm, these egg-shaped pears are great for baking, with a pale red or green skin and a mild flavor. They don't change color as they ripen.</P></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2008/10/29/FDRK13NQA8.DTL&type=food"><P><STRONG>Bartlett</STRONG><STRONG>.</STRONG> The first main pear variety of the season. Eat these fresh when they're ripe - they should have golden-yellow skin and aromatic, buttery-textured flesh.</P></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2008/10/29/FDRK13NQA8.DTL&type=food"><P><STRONG>Bosc. </STRONG>An elongated pear with russet-brown skin and slightly coarse, crisp flesh that has an excellent flavor. It holds its shape well in cooking, so it is ideal for poaching and for tarts.</P></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2008/10/29/FDRK13NQA8.DTL&type=food"><P><STRONG>Comice. </STRONG>Often considered the best eating pears, these are delicious in salads or desserts, served fresh or cooked. The fat, yellowish-green pears have juicy and flavorful flesh, with a fruity fragrance. These don't change colors when ripe.</P></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2008/10/29/FDRK13NQA8.DTL&type=food"><STRONG>Foelles. </STRONG>One of the smallest varieties of pears, with a sweet flavor and pretty appearance.</blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2008/10/29/FDRK13NQA8.DTL&type=food"><P><STRONG>Seckels. </STRONG>Tiny pears with russet-green skin and good flavor. Their firm texture and attractive shape make them ideal for poaching.</P></blockquote></div><div style="margin: 0px 6px 6px 4px;"><table style="font-size: 11px;border-spacing: 0px;padding: 0px;" cellpadding="0" cellspacing="0" width="100%"><tr><td style="background:transparent;border-width:0px;padding:0px;">&nbsp;</td><td align="right" style="background:transparent;border-width:0px;padding:0px;width:107px" width="107"><a href="http://clipmarks.com/share/D610EE03-18FA-4EAC-B79D-3ED9F008B294/blog/" title="blog or email this clip"><img src="http://content8.clipmarks.com/images/c2b-foot.png" border="0" alt="blog it" width="107" height="17" style="border-width:0px;padding:0px;margin:0px;" /></a></td></tr></table></div></div>

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