This morning I had my first Bartlett of the season. It was not my first pear, just my first Bartlett. For some reason, I have only bought Bosc pears for my recipes. Later this Fall, there is a Tuscan recipe for pears baked with pecorino and honey. It never occurred to me that I should use anything other than the Bosc. However, this morning's circumstances left me with only a Bartlett for my breakfast. What a delightful surprise to find a slightly more acidic juice and a thicker flesh than the pears I have become used to. From now on I will be more open to different pear varieties, and try to apply this lesson to all of the other wonderful fruits of the season.