Autumnal, reddish brown and a long tapered neck characterize the Bosc. Possessing a crispness of flavor and texture, sweetness reminiscent of honey and a resilient shape that endures through heating make the Bosc ideal for cooked dishes. Cooking prowess aside the Bosc is equally noteworthy when eaten fresh, with a unique woodsy note that caters well to their sweetness. As with the D’Anjou, color of Bosc pears is fairly static and the best indicator of ripeness is to Check the Neck™.
Flavor: Rich, sweet and spicy. Ideal for pies, baking and poaching Season: September-April