Pear Beurre Bosc Each

The Beurre Bosc is the pear for people who take their pears seriously. Long-necked, russet-skinned, and denser than most, it has a firm flesh that melts to a buttery, intensely flavoured richness when fully ripe. The name gives it away, beurre meaning butter in French, and it delivers on that promise.

Beurre Bosc pears are at their best from autumn through winter, typically March through August, when cool growing conditions concentrate the flavour. That is the time to buy them.

Look for pears that are firm with smooth, dry russet skin and no soft spots. Bring them home firm and ripen at room temperature until the neck gives slightly to gentle pressure. Once ripe, move to the fridge and eat within a few days.

Eat them fresh, slice onto a cheese board with aged cheddar or blue cheese, poach in red wine with spices, or bake in a tart. Their firm flesh holds up particularly well in cooking without collapsing.