Comice is more bulbous in shape, and has juicy, meltingly tender flesh; it’s good for cooking and eating, particularly with cheese.
The exact origin of the pear is not known. It is often thought that the pear originates from the area between the Black Sea and the Caspian Sea, but some place it further east, south of the Ural Mountains or even towards Central Asia. From the wild pears, edible varieties of pears have been developed through breeding. Until the 16th century pears were only suitable for cooking, the so-called cooking pears, so pears had to be cooked before they could be eaten. From the 16th century onwards the first eaters were cultivated in France and Italy. These are varieties that can be eaten without any need for cooking or processing.