Bosc Pears
Estimated Inventory, 40 lbs : 2.37
This item was last sold on : 07/10/25
Description/Taste
Bosc pears are medium to large in size and are oblong in shape with a rounded bottom that gradually tapers to an elongated neck and a slender green-brown stem. The thick skin is golden tan and is covered in rough, brown russeting with some mottling. The ivory to off-white flesh is firm, dense, and crisp with an intense honeyed aroma and has a central, soft core encasing a few small black-brown seeds. When ripe, Bosc pears are juicy, crunchy, and have a very sweet flavor with notes of woodsy spice.
Seasons/Availability
Bosc pears are available in the fall through early spring.
Current Facts
Bosc pears, botanically classified as Pyrus communis, are a unique winter variety and are members of the Rosaceae family along with apples, apricots, and peaches. Bosc pears are known throughout Europe by many different names, and those names have been carried with them around the world. These names include the European pear, Kaiser Alexander, the Beurré Bosc for their buttery flavor, and the Calabasse Bosc for its gourd-like shape. Bosc pears are favored as both a fresh eating and cooking variety and will ripen from the inside out at an earlier stage than most other varieties due to its dense flesh. To check for ripeness, press the base of the stem to see if the flesh gives a bit and look for occasional wrinkling. It is important to remember that Bosc pears will give slightly less than other pear varieties when ripe and should be checked regularly.
Nutritional Value
Bosc pears contain vitamin C, calcium, potassium, and dietary fiber.
Applications
Bosc pears are best suited for both raw and cooked applications such as broiling, baking, poaching, and drying. They can be consumed fresh, out-of-hand at room temperature or can be sliced and dipped in dark chocolate for a sweet treat. They can also be sliced for green leafy salads or displayed on cheese boards. 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, popovers, glazing, and poaching. They can also be halved, grilled and topped with gorgonzola cheese and chopped walnuts, layered in sandwiches and on pizza, mixed into oatmeal, pureed into soup, or sliced into pancakes. Bosc pears compliment pesto, browned butter, cinnamon, nutmeg, clove, walnut, hazelnut, mint, chocolate, gorgonzola, burrata, goat cheese, honey, red onions, butternut squash, dates, garlic, chicken, and pork. They should be kept at room temperature until ripe and will keep up to an additional week when stored in the refrigerator.
Ethnic/Cultural Info
Bosc pears have appeared in paintings, photographs, and drawings for centuries due to their unique shape, coloring, and unusual russet texture. The natural beauty of pears has also appeared in references in literature from Shakespeare and Leonardo Da Vinci, pictured in Roman mosaics, found in paintings at the ruins of Pompei and displayed in the works of 19th-century Impressionists Vincent Van Gogh and Paul Cézanne.
Geography/History
The origin of Bosc pears is unknown, as confusion exists over whether they are native to France or Belgium. One belief is 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. Bosc pears are also known in some parts of Europe as Beurré d'Appremont, which is the other belief that the pear was 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 the Pacific Northwest United States. Today Bosc pears are widely available and can be found at farmers markets and specialty grocers in the United States, Canada, Europe, Asia, and Australia.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| The Santaluz Club Inc - Golf Course Amenities | San Diego CA | 858-759-3150 |
| Pendry SD (Provisional Bar) | San Diego CA | 619-738-7000 |
| Town & Country Main Storeroom | San Diego CA | 619-291-7131 |
| University Club | San Diego CA | 619-234-5200 |
| Poseidon on the Beach | Del Mar CA | 858-755-9345 |
| Rancho Bernardo Inn (Veranda) | San Diego CA | 877-517-9340 |
| Portside Pier (TopSail) | San Diego CA | 858-268-1030 |
| Cody's La Jolla | La Jolla CA | 858-459-0040 |
| Glenbrook Health Center | Carlsbad CA | 760-704-1000 |
| Fox Point Farms | Encinitas CA | 619-892-0553 |
| The Santaluz Club Inc - Banquet | San Diego CA | 858-759-3150 |
| Kensington Cafe | San Diego CA | 619-684-0044 Fausto |
| Frenchy's Hideout | San Diego CA | 858-345-7379 |
| insideOUT | San Diego CA | 619-888-8623 |
| Justin Weiss | Bonsall CA | 760-724-9875 |
| Food by Chef Ty | Vista CA | 424-278-8626 |
| PFC Fitness Camp | Carlsbad CA | 888-488-8936 |
| Nectarine Grove Bakehouse | Del Mar CA | 858-925-7357 |
| California English | San Diego CA | 727-515-0362 |
| Reata Glen | Ladera Ranch CA | 949-545-2250 |
| Pacific Regent La Jolla | San Diego CA | 858-597-8008 |
| Piatti | San Diego CA | 858-454-1589 |
| Red Door Friends | San Diego CA | 619-295-6000 |
| Bleu Boheme | San Diego CA | 619-255-4167 |
| Hilton Garden Inn | San Diego CA | 858-720-9500 |
| Sepulveda Meats & Provisions | San Diego CA | 619-501-1878 |
| Sabi Juice | Chula Vista CA | 619-971-8545 |
| Viejas Casino Grove Steakhouse | Alpine CA | 800-295-3172 |
| Marriott Del Mar | San Diego CA | 858-369-6029 |
| Bayside Landing | San Diego CA | 858-270-9200 |
| US Grant Hotel Grill | San Diego CA | 619-232-3121 |
| Uptown Tavern | San Diego CA | 619-683-9322 |
| Beach Terrance Inn | Carlsbad CA | 760-729-5951 |
| Harvest Kitchen | Vista CA | 619-709-0938 |
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