Featured...
Bosc Pears
Inventory, 40 lbs : 18.03
This item was last sold on : 03/21/23
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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.
Bosc pears are available in the fall through early spring.
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.
Bosc pears contain vitamin C, calcium, potassium, and dietary fiber.
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.
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.
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.
Restaurants currently purchasing this product as an ingredient for their menu.
the other 46...
Recipes that include Bosc Pears. One
is easiest, three is harder.
People have shared Bosc Pears using the Specialty Produce app for iPhone and Android.
| Food Buzz: History of Pears | |
| Food Fable: Pears |
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 Haven | San Diego CA | 619-964-3778 |
| Grossmont-Cuyamaca Community College District | El Cajon CA | 619-644-7585 |
| Home & Away - Old Town | San Diego CA | 619-886-1358 |
| Huntress (Bar) | San Diego CA | 619-955-5750 |
| Cross Roots | San Diego CA | 858-245-1678 |
| Portside Pier (Brigantine) | San Diego CA | 858-268-1030 |
| Hilton Del Mar | Del Mar CA | 858-792-5200 x4234 |
| PFC Fitness Camp | Carlsbad CA | 888-488-8936 |
| Herb & Sea | Encinitas CA | 858-587-6601 |
| Georges at the Cove | San Diego CA | 858-454-4244 |
| Nolita Hall - Bar | San Diego CA | 619-618-8820 |
| San Diego Yacht Club | San Diego CA | 619-758-6334 |
| Prager Brothers Artisan Bread | Carlsbad CA | 760-445-9536 |
| Candor | La Jolla CA | 858-581-2205 |
| Mermaids & Cowboys | La Jolla CA | 858-999-0205 |
| Stout Public House | San Diego CA | 619-702-7933 |
| Pendry SD (Lionfish Bar) | San Diego CA | 619-738-7000 |
| Chateau La Jolla | San Diego CA | 858-459-4451 |
| Miho | San Diego CA | 619-365-5655 |
| Rosemary Trattoria | Coronado CA | 6196698435 |
| Viejas Casino Grove Steakhouse | Alpine CA | 800-295-3172 |
| The Santaluz Club Inc - Main Dining | San Diego CA | 858-759-3150 |
| Il Giardino di Lilli | La Jolla CA | 619-467-9897 |
| Uptown Tavern | San Diego CA | 619-683-9322 |
| Pizza E Birra | San Diego CA | 619-916-8407 |
| Sheldons Service Station | La Mesa CA | 619-741-8577 |
| InterContinental San Diego | San Diego CA | 619-501-9400 |
| Alila Marea Beach Resort | Encinitas CA | 805-539-9719 |
| Red Door Friends | San Diego CA | 619-295-6000 |
| Rancho Santa Fe Golf Club | Rancho Santa Fe CA | 858-756-1582 |
| Olivewood Gardens -Donation | National City CA | 619-434-4281 |
| Rancho Valencia | Del Mar CA | 858-756-1123 |
| Salt & Whiskey | San Diego CA | 619-544-1886 |
| Hotel Palomar-Salt Box Banquets | San Diego CA | 619-515-3003 |
| Viejas Casino Buffett | Alpine CA | 760-845-9931 |
| The Shores | La Jolla CA | 858-459-8271 |
| Garbatella Osteria Bar | Chula Vista CA | 619-651-1185 |
| Pacific Regent La Jolla | San Diego CA | 858-597-8008 |
| Village Vino | San Diego CA | 619-546-8466 |
| Eco Caters (Miramar) | San Diego CA | 619-997-8792 |
| Fairmont Grand Del Mar | San Diego CA | 858-314-1975 |
| Glenbrook Health Center | Carlsbad CA | 760-704-1000 |
| Viejas Casino Banquets | Alpine Ca | 619-295-3172 |
| Counterpoint | San Diego CA | 619-564-6722 |
| The Farm Golf Club | Rancho Santa Fe CA | 858-756-5585 |
| Four Seasons Residence Club | Carlsbad CA | 760-603-6360 |
| Park Commons - ARE | San Diego CA | 619-295-3172 |
| Barrel Republic Escondido | Escondido CA | 760-795-0006 |
| Giuseppe Restaurants & Fine Catering | San Diego CA | 619-838-8268 |
| Fresh Sushi Catering | Carlsbad CA | 858-344-7098 |
| BeerFish | San Diego CA | 619-363-2337 |
| Fishery - Bar | San Diego CA | 858-272-9985 |
| AToN Center Inc. | Encinitas CA | 858-759-5017 |
| Cucina Sorella (Bar) | San Diego CA | 858-232-7808 |
| Coffee Hub and Café | San Diego CA | (619)738-1482 |
| Shake and Muddle | Chula Vista CA | 619-816-5429 |
| 4 The Love Of Lemons | San Diego CA | 760-613-1104 |
| Reata Glen | Ladera Ranch CA | 949-545-2250 |
| Lumi (Bar) | San Diego CA | 619-955-5750 |
| InterContinental Vistal Kitchen | San Diego CA | 619-501-9400 |
| Hilton Garden Inn | San Diego CA | 858-720-9500 |
| Bleu Boheme | San Diego CA | 619-255-4167 |
| Nolita Hall | San Diego CA | 619-618-8820 |
| Parkhouse Eatery | San Diego CA | 619 295 7275 |
| Cal A Vie | Vista CA | 760-945-2055 |
| Kensington Cafe | San Diego CA | 619-684-0044 Fausto |
Recipe Ideas
Recipes that include Bosc Pears. One
is easiest, three is harder.Recently Shared
People have shared Bosc Pears using the Specialty Produce app for iPhone and Android.
Produce Sharing allows you to share your produce discoveries with your neighbors and the world! Is your market carrying green dragon apples? Is a chef doing things with shaved fennel that are out of this world? Pinpoint your location annonymously through the Specialty Produce App and let others know about unique flavors that are around them.
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Specialty Produce
Specialty Produce
Near San Diego, California, United States1929 Hancock st, #150, San Diego, CA 92110 619-295-3172 https://www.specialtyproduce.com About 160 days ago, 10/13/22 Sharer's comments : Bosc Pears From Penryn Orchard Specialties 
Specialty Produce
Specialty Produce
Near San Diego, California, United States1929 Hancock St Suite 150 San Diego CA 92110 619-295-3172 https://specialtyproduce.com About 170 days ago, 10/03/22 Sharer's comments : Bosc Pears from Penryn Orchard Specialties 
Zion Market
Near San Diego, CA, United StatesAbout 191 days ago, 9/12/22 
Market of Choice
Near Eugene, Oregon, United StatesAbout 389 days ago, 2/26/22 
Whole Foods Co-op
Near Duluth, Minnesota, United StatesAbout 498 days ago, 11/09/21 Sharer's comments : USA grown organic 
Chequamegon Food Co-Op
Chequamegon Food Co-op
Wisconsin, United States700 Main Street West Ashland WI 54806 715-682-8251 http://www.chequamegonfoodcoop.com/ About 502 days ago, 11/05/21 Sharer's comments : USA grown 
Specialty Produce
Near San Diego, California, United StatesAbout 503 days ago, 11/04/21 Sharer's comments : Bosc Pears from Penryn Orchard Specialties 
Wynola Flats Produce
Near Julian, California, United StatesAbout 509 days ago, 10/29/21 
Specialty Produce
Near San Diego, California, United StatesAbout 510 days ago, 10/28/21 Sharer's comments : Bosc Pears from Penryn Orchard Specialties 
Specialty Produce
Near San Diego, California, United StatesAbout 521 days ago, 10/17/21 Sharer's comments : Bosc Pears from Penryn Orchard Specialties 
Brogdale collections
Near Faversham, United KingdomAbout 542 days ago, 9/26/21 
Specialty Produce
SpecialtyProduce
Near San Diego, California, United States1929 Hancock street San Diego CA 92110 619-295-3172 About 552 days ago, 9/16/21 Sharer's comments : Bosc pears from penryn orchard specialties 
Ballard Farmer's Market
Near Seattle, Washington, United StatesAbout 724 days ago, 3/28/21 Sharer's comments : Aromatic, crisp, fantastic for baking... and poaching :) |
