The harder pears are great cut into wedges (half lengthways, then half again, and again. Then it is easy to remove the strip of core from each wedge) and baked with the skin left on. Just lay them on a tray and put them in the oven. Test with a fork to see if they have gone soft inside. The baked wedges are great for finger food as the outside is quite dry to touch so easier to pick up whilst the inside is almost a puree so lovely and soft to eat.
You can also steam wedges but only a few minutes or they go really mushy and collapse. These can be a bit slimy to pick up.
Same kind of shape and size of all sorts of things baked are brilliant finger foods, apple, carrot, sweet potato, turnip...
yumm yumm we often have home baked sweet pot and turnip 'chips' here.