Bosc Pear

Know this

Bosc has denser flesh and less water than Bartlett or Anjou, which is why it is the poaching pear and why it holds together roasted or in a tart. Chef secret: judge ripeness at the neck, not the belly. Press just below the stem with a thumb. If it gives slightly it is ready, and the body should still feel firm. A Bosc that is soft all over is already past it.

Cook

Poach in wine, or roast at 400F cut side down. It takes longer than you expect and that is correct.

Season

September through April. Stores beautifully.

Best pairings

Blue cheese · Walnut · Prosciutto · Chocolate · Vanilla · Thyme

Also worth trying: red wine, star anise, honey, brown butter, arugula, pork, cardamom, almond.

Recommended wine