The Bosc pear, also known as Beurré Bosc, is a cultivar of the European pear (Pyrus communis) that originated in either France or Belgium. This variety was discovered sometime in the early 1800s, and its exact origin remains a matter of contention between Belgium and France. The name “Bosc” honors French horticulturist Louis Bosc, while “Beurré” means “buttery” in French, referring to the fruit’s soft, juicy texture.
In the United States, Bosc pears were first planted in 1832.. The first plantings occurred in the eastern United States on large estate orchards and later commercial orchards, but the trees were eventually found to thrive best in the soil and climate of the Pacific Northwest states of Oregon and Washington, where they are now largely grown.
Distinctive Appearance
Bosc pears are characterized by their long tapering neck and russet skin. Famous for their warm cinnamon color, these pears are often used in drawings, paintings, and photography due to their elegant shape. The thick skin is golden tan and covered in rough, brown russeting with some mottling. Their elongated neck and bell-shaped form give them a more refined appearance compared to other pears, and the skin may show some small blemishes or freckles, which are characteristic of this variety. Bosc pears have been celebrated in art and literature for centuries due to their distinctive shape, coloring, and russet texture, depicted in Roman mosaics, mentioned by Shakespeare, admired by Da Vinci, and showcased in the works of Impressionist artists like Van Gogh and Cézanne.
Texture and Flavor Profile
The white flesh of Bosc pears is denser, crisper, and smoother than that of Bartlett or D’Anjou pears. Bosc pears have a more firm, dense flesh than other pear varieties, making them ideal for use in baking, broiling, or poaching. Their complex flavor combines a sweet, honey-like taste with subtle spicy undertones, balanced by a slight tanginess that adds depth to their overall taste. When ripe, Bosc pears are juicy, crunchy, and have a very sweet flavor with notes of woodsy spice.
Bosc pears are sweeter and more flavorful earlier in the ripening process than other pear varieties, allowing their complex flavor, honey-sweetness, and juiciness to be enjoyed before
their flesh has fully softened. Early in their ripeness cycle, they tend to be juicy, crunchy, and sweet, and when fully ripe the fruit becomes sweeter and softer, with the skin becoming wrinkly.
Culinary Excellence
These pears retain their shape and texture better than other varieties when cooked, and their flavor is less likely to be overwhelmed by the use of strong spices like cinnamon, clove, or nutmeg. They are excellent for fresh eating, particularly by those who prefer a firm texture. Bosc pears hold their shape and texture exceptionally well when baked, making them a perfect choice for pies, tarts, crisps, and cobblers. They can also be roasted or poached, and their unique flavor adds depth to both sweet and savory recipes.
Ripening and Storage
A good way to decide when to pick a pear is to put your hand under the fruit and lift up. If the stem breaks off it is ready to pick. This doesn’t mean its ready to eat. The flesh density of Bosc is greater than other pears, the “Check the Neck” test, where gentle thumb pressure is applied near the stem end, is a good method to use at home to check ripeness. However, Bosc will “give” less than other pears when they are ready. Sometimes, Bosc will also show slight wrinkling at the base of the stem as well as minimal color change as they ripen—a green hue under the russeted skin will turn more yellow, though color change is not as reliable as checking the neck. Orchardists use a pressure tester and pick when the fruit has a pressure of about 14. The pears are then refrigerated for about three weeks before being put out at room temperature to ripen.
