Inventory, 40 lbs : 4.26
This item was last sold on : 04/23/18
Bosc pears are a large variety with a long curved stem and an elongated neck that gradually ends in a rounded bottom; a “true pear” shape. Bosc pears have a golden russet-colored skin. The creamy, off-white flesh is tender yet crisp with an intense honeyed aroma. Bosc pears have a pleasantly sweet flavor with hints of fall spices. The flesh of a Bosc pear may be dense, but it is also quite juicy. To check for ripeness, press the base of the stem to see if the flesh gives a bit. Bosc pears will ‘give’ slightly less than other pear varieties. Occasional wrinkling can be found at the base of the stem when Bosc pears are ripe. These European pears are typically achieved full flavor and juiciness earlier in the ripening process than most other pears and can be enjoyed before the flesh softens.
Bosc pears are available in the fall through the early spring.
Bosc pears are a winter variety of Pyrus communis, commonly known as the European pear. For centuries artists have chosen Bosc pears for their paintings and drawings because of their true pear shape and unique warm, russet skin. Bosc pears are known throughout Europe by many different names, those names carried with them around the world. The shapely pears are known as Beurré Bosc for their ‘buttery’ flavor and Calabasse Bosc for its gourd-like shape, they are also called Kaiser Alexander in some countries.
Bosc pears can be enjoyed fresh, baked or even dried. When eaten fresh, they are best at room temperature. A common misconception is that Bosc pears must be peeled or cooked before being consumed, which is neither true nor necessary. Bosc pears stand up to cooking and retain their shape, making them ideal for tarts, pies and poaching. Grill halved Bosc pears and top with gorgonzola cheese and chopped walnuts. The flavor of Bosc pears isn’t overwhelmed by strong spices or other flavors. Add sliced Bosc pears to salads or cheese boards, or pair with roasted meats like chicken or pork. As with other pear varieties, ripen Bosc pears at room temperature and refrigerate up to a week.
The origin of Bosc pears is not truly known, confusion exists over whether they are native to France or Belgium. It is believed that the Bosc pear was raised from a seed in 1807 Belgium by M. Bosc, the Director of the Paris Botanical Garden. He named the pear Buerré Blanc, for its buttery texture and after himself. During the early 1800s in Europe, fruit was named for one of its characteristics (flavor, appearance) and its place of origin or the name of the person who discovered the fruit. Bosc pears are also known in some parts of Europe as Beurré d'Appremont, named for a French town. Bosc pears were first planted in the United States in the early 1830s and were first harvested in 1836. Originally planted in the Eastern part of the country, they now thrive in Oregon and Washington State in the Pacific Northwest United States.
Restaurants currently purchasing this product as an ingredient for their menu.
|Paradise Point Resort Main Kitchen||San Diego CA||858-490-6363|
|Brooklyn Girl||San Diego CA||619-296-4600|
|Bleu Boheme||San Diego CA||619-255-4167|
|Chez Loma||Coronado CA||619-435-0661|
|Flying Pig Pub & Kitchen 2||Vista CA||760-630-4311|
|Viejas Casino Banquets||Alpine Ca||619-295-3172|
|Four Seasons Residence Club||Carlsbad CA||760-603-3700|
|Viejas Casino Buffett||Alpine CA||619-659-1774|
|Lauberge Del MarLauberge||Del Mar CA||858-259-1515|
|Cal A Vie||Vista CA||760-945-2055|
|Buona Forchetta||San Diego CA||619-381-4844|
|Belmont Park Entertainment||San Diego CA||858-228-9283|
|Art Institute of San Diego||San Diego CA||858-598-1200|
|Stone Brewing-Liberty Station Banquets||San Diego CA||619-269-2100|
|Primavera Ristorante||Coronado CA||619-435-0454|
|Alexander's on 30th||San Diego CA||619-281-2539|
|Hotel Palomar Salt Box - Bar||San Diego CA||619-515-4062|
|US Grant Hotel Main||San Diego CA||619-232-3121|
|Ironside Events||San Diego CA||312-852-6308|
|277 Cocina Artesenal||Chula Vista CA||619-737-5470|
|Beesalt Balcony||Del Mar CA||972-567-2396|
|Noble Experiment||San Diego CA||619-446-0002|
|Venissimo Cheese Liberty Station||San Diego CA||619-719-5359|
|Trattoria I Trulli||Encinitas CA||760-943-6800|
|Stout Public House||San Diego CA||619-702-7933|
|PFC Fitness Camp||Carlsbad CA||888-488-8936|
|Wine Vault & Bistro||San Diego CA||619-295-3939|
|The Miller's Table||Oceanside CA||310-694-4091|
|West Pac Noodle Bar||Coronado CA||619-522-6892|
|Ocean Beach Surf Lodge||San Diego CA||619-308-6500|
|Chateau La Jolla||San Diego CA||858-459-4451|
|Mr A's||San Diego CA||619-239-1377|
|Hilton Garden Inn||San Diego CA||858-720-9500|
|Cody's at the Cove||San Diego CA||858-459-0040|
|Salvatore's||San Diego CA||619-544-1865|
|Bahia Resort Hotel||San Diego CA||858-488-0551|
|Sheraton La Jolla||San Diego CA||858-453-5500|
|Cape Rey Carlsbad, a Hilton Resort||Carlsbad CA||760-602-0800|
|The Barrel Room||San Diego CA||858-673-7512|
|Wrench and Rodent||Oceanside CA||760-840-1976|
|Buon Appetito||San Diego CA||619-238-9880|
|Bottega Italiana-Coronado||Coronado CA||619-522-9053|
|Hotel Republic San Diego||San Diego CA||619-398-3100|
|Mitch's Seafood||San Diego CA||619-222-8787|
|Chateau Lake San Marcos||San Marcos CA||760-471-0083|
|La Costa Glen South||Carlsbad CA||760-704-1000|
|San Diego Yacht Club||San Diego CA||619-758-6334|
|Culinary Concepts||San Diego CA||858-530-1885|
|Fireside by The Patio||San Diego CA||858-270-9900|
|The Bier Garden||Encinitas CA||760-632-2437|
|Brockton Villa Restaurant||San Diego CA||858-454-7393|
|The Land & Water Company||Carlsbad CA||760-729-5263|
|Sapore||San Diego CA||858-261-1796|
|Biga||San Diego CA||949-295-4377|
|San Diego High School||San Diego CA||619-250-7738|
|Sheldons Service Station||La Mesa CA||619-741-8577|
|San Diego Culinary Institute Inc.||La Mesa CA||619-644-2100|
|The Tavern||Coronado CA||602-628-5890|
|Superfood Coffee||Carlsbad CA||760-409-0979|
|La Jolla Beach & Tennis Club||San Diego CA||858-454-7126|
|Venissimo Cheese North Park||San Diego CA||619-376-1834|
Recipes that include Bosc Pears. One is easiest, three is harder.
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