In reply to charis.
Generally speaking I prefer to bake with under-ripe fruit, so it should be fine. And many types of pears never get soft, so yours may be ripe even though they’re still quite firm.
In reply to charis.
Generally speaking I prefer to bake with under-ripe fruit, so it should be fine. And many types of pears never get soft, so yours may be ripe even though they’re still quite firm.