Not all pears have the quintessential curvy shape, but after one bite of those distinctively gritty stone cells you’ll know it’s not an apple. ?

Pears are also notoriously tricky to get at the right stage. Most varieties don’t show a colour change as they ripen, so you need to press lightly on the neck to check. The rule of thumb is that if it yields to gentle pressure, then it’s ready for eating.

But, as British comedian Eddie Izzard jokes, “They're ripe for half an hour, and you're never there. They're like a rock or they're mush. You put them in the bowl at home, and they sit there going: No. No. Don't ripen yet; don't ripen yet. Wait ‘til he goes out the room. Now ripen! Now now now!”

Raw pears, when perfectly ripe, are delicious and juicy. Slice them into salads with a strong blue cheese or simply eat them in big bites. You can also cook pears: stewed in spices, boiled up to make jams, or simmered in wine to make sweet dessert.

With a healthy dose of dietary fibre and vitamin C in their skins, pears are low in allergens like salicylates and benzoates, so are often recommended for allergy sufferers.

If you find them in that sweet spot between rock and mush, try these quick ideas: ?

· Pears and hard, mature cheeses (Parmesan, gruyere, cheddar and the likes) are great friends. Serve them with crackers, tossed in a salad or atop a savoury puff-pastry tart.

??· Make a delicious starter with steamed pears, mussels and onions, topped with a creamy Thai green curry sauce (made by combining cream, green curry paste and ginger).??

· Cut ripe pears and beetroots into matchsticks, dress with a mixture of lemon juice, olive oil and finely chopped fresh mint, and sprinkle with feta cheese.
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· Pan-fried chunks of pear and chorizo combined with a creamy sage dressing make a beautiful pasta sauce.

??· For extra zing, add a handful of grated pear to your standard crumpet batter.??

· Crumbles, tarte tatins, galettes, clafoutis… dessert and cake options with pears are infinite. Our current favourite is British dessert king James Martin’s magnificent baked pear and honey tart – layers of baked egg custard over sweet pear purée and crispy pastry. Heaven.

??· Pears poached in wine is a standard fruity dessert that’s perfect for warmer winter evenings. Try this vanilla and white wine version. ?

· Pears add an extra special something to this honey-roast parsnip and pear soup.