- 1). Harvest or purchase pears that have light yellow or greenish-yellow skin and dark pore-like spots. Dark green pears, or those that have developed a full yellow color, won't cure to their optimum flavor.
- 2). Place the pears in a shallow box or a perforated plastic bag. Refrigerate them immediately after harvest or purchase at a temperature between 32 and 35 degrees F. Immediately chill the pears to cure them so they retain their quality during refrigerated storage for two to four months.
- 3). Remove the pears from the fridge five to seven days before you intend to use them. Ripen them at room temperature, between 60 and 70 degrees F. Pears develop their full yellow or pink blushed color once fully ripened.
- 4). Fill a paper or plastic bag with two or more pears to speed ripening. Seal the bag closed. The pears produce ethylene gas, which helps them ripen more quickly - typically within three days.
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