The best pear varieties to use for baking are Anjou and Bartlett because their texture remains firm and smooth. Anjou pears are almost egg shaped, with green skin that often has a yellow tinge when ripe. Bartlett pears, also known as Williams' pears, have thin skins that ripen from dark green to light green and then to yellow. When choosing pears for baking, select ones that are firm but not rock-hard, have a good fragrance, and are smooth and unblemished with their stems still attached. Autumn is the best season for these pears, but they are available almost all year long.