It depends on how you like your pears. I like mine on the crisp side, but others like them softer and juicier. When a friend sent me a box as a Chanukah gift, I left them out on the counter and ate one every day. They got juicier as time passed. So good!
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Tried one tonight, really excellent. (I always peel them.)
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Is this the Trader Jacques label they once sold?
the label says ātrader joeās, cultured, salted butter produced in brittany.ā itās been a while, but it looks like the one i remember.
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Do they have an unsalted version of the Brittany butter? Itās been so long that they had any at our store I forgotā¦
This was my favorite butter other than President Sea Salt that I once found at Grocery Outlet.
I use Challenge unsalted for baked goods but this TJ one is great on toast, baked potatoes, etc.
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Pears are ripe when the stem area is getting soft.
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I believe itās just the salted.
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we are a nay on kringle, initially liked it but find it too sweet now. the dark chocolate stars were a yay as was Camembert packaged in a circular box with some sort of cloth or paper underneath.
we like some of the ravioli but find some of it far too sweet, but I keep forgetting which is which!
When you are hungry. 
Braised pork shoulder with fig and apricot sauce: between a Yay and Meh.
I let it sit in it bag for 30+ minutes before putting it in a shallow baking dish.
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Needed more than 30 minutes to fully heat up.
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Sauce was shallow, so I augmented with a bit of white wine and maybe a half Tbsp of fig paste, which melted into the sauce.
Not bad, but I think it needed more oomph. Would I buy it again? Probably not. But itāll be good for a couple more mealsā¦maybe thinly sliced for a panino.
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I hate savory foods that are sweet, too. Could it be the ricotta corn ravs? I didnāt find them off-putting since corn is inherently sweet, but havenāt bought those sinceā¦ well, since corn was in season 
Was it very sweet? Fig and apricot both sounds like overkill for a pork dish to me.
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II find butternut squash ravioli (any, not TJās specifically) cloying. I like winter squash, but not in that context.
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I donāt care for most winter squash bc of their inherent sweetness.
Surprisingly not, at least for my taste buds. There was more fig flavor (even before I added the fig paste) than anything. I got no apricot flavor at all.
It could stand to be amped up with a bit of heat, IMO.
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Iām late to the party in trying the frozen unbaked croissants. When we decided to simplify the holidays exceedingly this year and outsource some of our Christmas day food, I thought weād try these in lieu of homemade pastry, so we baked up a box each of the almond and chocolate versions. While they wonāt compete with our better local bakeries (we have some really good croissants in the SF Bay Area), they served nicely where weād prefer something freshly baked and warm over day-old and refreshed.
There is a box of the plain minis in my freezer for another use, and I managed to still score puff pastry on Christmas Eve.
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I think the asparagus risotto is stuck midway between Meh and Yea. The rice is all wrong, and the dish ends up too wet, but itās tasty and quick.
YAY for the new bag of seedless lemons
Easier than the big bags of lemons from Costco.
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