Wayne Boatwright wrote:

> Thank you ALL for your comments and recommendations. I really appreciate it.
> I may have to resort to a really firm bosc pear as I doubt I have access to
> either the Kiefer or the Seckle varieties.
> Aren't the Seckle pears the "tiny" little pears that are quite hard?
> There are three recipes of my grandmothers that I want to make; Pear Honey,
> Brandied Pear Jam, and Pear Preserves.
> I'll be on the lookout for any of these pear varieties I can find.
> Thanks again!
> Wayne Boatwright *¿*

Don't forget the Pears in Brandy from the BBB. I used leftover Apricot Brandy
last year with the "honey pears" and that's a superb choice. I can't find Apricot
Brandy on post, so I bought Peach this year. Regular Brandy is alright but
flavored is better IMHO. And I think for this particular recipe, firmer pears
are better than riper, mushier.
Edrena