GOLDEN BOSC PEAR
[gohl-duhn] [bosk] [pair]
AVAILABLE:The Bosc starts making its appearance in September, and are typically available through April or May.
ABOUT:Bosc Pears have an interesting, but not yet completely resolved history. It remains a matter on contention whether Bosc are of Belgium or French origin. What is known is that Bosc Pears were discovered sometime in the early 1800's. These elegant pears now are grown largely in the Northwest, as the trees were found to thrive in the soil and climate of Oregon and Washington. The Bosc is an old variety dessert pear with sweet, richly flavored medium to large fruit and distinctive characteristics that set them apart from other pears.
TASTE & RIPENESS:Bosc are early ripening pears, which become sweeter, and more flavorful, earlier than other varieties. As a result, the full flavors and juiciness of Bosc can be enjoyed before their flesh has fully softened. Bosc pears are also unique for their color: a warm earthy brown that appears with russeting over the surface of the skin.
RECIPE:FRESH PEAR PIE:
- 1 recipe pastry for a 9 inch double crust pie
- 1/2 cup white sugar
- 3 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon lemon zest
- 5 cups peeled and sliced pears
- 1 tablespoon butter
- 1 tablespoon lemon juice
- Combine sugar, flour, salt, cinnamon, and lemon rind in mixing bowl.
- Arrange pears in layers in a 9 inch pastry lined pan,
sprinkling sugar mixture over each layer.
Dot with butter. Sprinkle with lemon juice.
- Roll out remaining dough; cut slits for escape of steam.
Moisten rim of bottom crust.
Place top crust over filling. Fold edge under bottom crust, pressing to seal. Flute edge.
- Bake at 450 degrees F (230 degrees C) for 10 minutes.
Reduce temperature to 350 degrees F (175 degrees C), and bake for an additional 35 to 40 minutes.
Recipe courtesy AllRecipes.