Roasted Pear Blintzes

At the market, I look past the shiny Anjous and Bartletts, a provocative swirl of green, yellow, and fall reds nestled in tissue paper slips to the rough-skinned Boscs. I know they are a Cinderella fruit: pare away the dowdy, rusted skin, and the ivory flesh roasts up buttery soft, perfumed, and intensely sweet. Pureed, they need only a touch of sugar and spice to become a sophisticated blintz filling.