bosc

Bosc is a cultivar of the European pear (Pyrus communis) that is widely grown for fresh eating and culinary use. Also known as Beurré Bosc or simply Bosc, the variety was developed in France in the 19th century and named after the French horticulturist Louis Bosc. The fruit is elongated and tapered, with a characteristic russeted brown-yellow skin and a long neck. The flesh is pale, fine-grained, and firm, ripening to a sweet, honey-like flavor that holds its shape when cooked. The skin browns quickly after cutting due to enzymatic browning, so the fruit is often prepared fresh or poached.

In cultivation, the Bosc pear tree is of moderate vigor, with late floral bloom and a tendency to bear fruit in mid-to-late autumn in the Northern Hemisphere. It requires cross-pollination from compatible pear varieties and adequate chill hours. Fruit can be stored for several weeks under cool, humid conditions and is widely shipped due to its firm texture.

In culinary use, Bosc pears are favored for poaching and baking because they retain their shape, as well as for fresh eating when fully ripe. They pair well with cheeses, nuts, and dessert wines. The variety is widely grown in Europe, North America, and other temperate regions.