Some pear varieties include Bosc, Anjou, Bartlett, Seckel and Concorde pears. Anjou and Bartlett pears come in both red and green varieties, but the colors can be used interchangeably in recipes.
The Anjou pear has a mellow flavor, making it a versatile fruit that can be eaten raw, baked, poached or roasted. The Red Anjou variety is slightly milder and sweeter than the green version. The Bartlett pear is the one most people associate with pear flavor. Bosc pears are best used for poaching and baking because they keep their shape during the cooking process. The Concorde pear doesn't brown as quickly as the other pear varieties, making it a perfect choice for salads or garnishes.