Bosc, or brown, pears are characterised for their hard flesh and brown skin. They stand a head taller than other pears, with elongated, slender necks. At one point in their ripeness cycle they tend to be juicy, crunchy and sweet. The pear’s white flesh is sweet, crisp, and firm to the touch.
If a recipe calls for poaching, Bosc pears are a good choice since they will keep their shape and not turn to mush. They’re also good for eating raw and baking.
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