Bosc Pear. I found it while I was doing my groceries shopping at Cold Storage. Bought it simply because of its beautiful russeted skin. According to Saveur.com, these pears are a favorite for poaching and baking because of its firmer texture which can retain their shape when cooked. It has a bold sweet aromatic flavor and quite a pleasure to eat.
Anyway, it didn't take me long to figure out what should I do with these pears :). I poached four pears and wrapped it with pastry while kept the other two pears for Adam's Fruity Friday class. He loves this pear more than the Forelle type.
This is how I wrapped the pears. I wish I could do time-lapse, but I haven't got much time to explore it yet. For a while, please bare with the gif image first :P The lattice pattern can be found in this entry.