tag:blogger.com,1999:blog-1786422530390431742.post3852833888186663994..comments2013-03-27T15:11:10.057-04:00Comments on Artistic Eatables: Brie, Pear, and Brown Sugar Crostiniallyhttp://www.blogger.com/profile/17360509530584228602noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-1786422530390431742.post-15316908829984077192010-04-11T12:51:39.040-04:002010-04-11T12:51:39.040-04:00As always, your recipe looks and sounds wonderful....As always, your recipe looks and sounds wonderful. What's for lunch?Bee Balm Galhttps://www.blogger.com/profile/14038669996768097233noreply@blogger.comtag:blogger.com,1999:blog-1786422530390431742.post-88296530057357876222010-03-31T14:51:55.371-04:002010-03-31T14:51:55.371-04:00Diane -
I used Bosc pears for this (the brown on...Diane - <br /><br />I used Bosc pears for this (the brown ones) but found ones that were fairly ripe since I was using them that day. I've also made these using Anjou pears, which again, were good as long as they were ripe enough since they don't soften much in the baking process.allyhttps://www.blogger.com/profile/17360509530584228602noreply@blogger.comtag:blogger.com,1999:blog-1786422530390431742.post-49740615276416976902010-03-31T14:16:21.710-04:002010-03-31T14:16:21.710-04:00What kind of pears do you recommend?What kind of pears do you recommend?Anonymoushttps://www.blogger.com/profile/09545175413308568117noreply@blogger.com