Can this Peach Tart recipe be used with pears?
I was given some home grown pears, don't know the variety, but they seem to be a firm pear (as opposed to say spoonable Bartletts) with a skin like Bosc, but shaped more like a Bartlett. I was told they are from ancient trees on a family farm and were good for cooking. Should I poach before baking? Any specific spices or other additions I might incorporate? Any other thoughts/ideas? TIA