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"  Select well-shaped, fairly firm pears; avoid shriveled, discolored, cut or bruised fruit. As Bosc pears ripen, they turn the color of milk chocolate. Let firm pears ripen at room temperature in a brown paper bag for a few days, then refrigerate and use within three to five days. To prevent peeled or cut-up pears from browning, sprinkle with lemon juice.  Email Susan. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/videos/a20358/balsamic-chicken-pears/>