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. Aside from the fact that they’re only in season for three months of the year (February to April), 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 stew pears in spicy syrup, boil them up to make jams, or simmer in wine to make sweet desserts.

With a healthy dose of dietary fibre and vitamin C in their skins, pears are low in allergens, 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, gruyère, cheddar and the likes) are great friends. Pair slices with cheese to enjoy on crackers, tossed in a salad or in 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.

James Martin’s baked pear and honey tart

• 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.
• How about a crumble, tarte tatin, galette or clafoutis? Dessert and cake options with pears are infinite. Our current favourite is this magnificent baked pear and honey tart – layers of baked egg custard over sweet pear purée and crispy pastry – by British dessert king James Martin. Heaven.
• Pears poached in wine is a standard fruity dessert that’s perfect for warmer winter evenings. Try this vanilla and white wine version

Vanilla and white wine poached pears

• Pears add an extra special something to this honey-roast parsnip and pear soup.
• Poach pears in nutmeg, cinnamon and butter to accompany these ricotta hot cakes.
• Caramelise pears in honey and butter to serve alongside Simonsberg mature cheddar soufflé.