One of the mysteries of the English language finally explained.
A medium- to large-sized variety of pear, golden brown in color and often russeted. The Bosc's dense flesh makes it a common choice for baking and cooking.
- ‘In Five Covered Boscs the artist, with great precision, carves five Bosc pears from wood, and then hides them beneath a wooden carving of a satin cover.’
- ‘Bartletts are crunchy I think, and Boscs a little more tender, so I figured using them both might be kind of interesting.’
- ‘Their color depends on the type: Bartletts should be pale to rich yellow, while Boscs are brownish yellow.’
- ‘Good-quality Bosc pears will be medium-sized or larger with no bruises and only a few minor scuff marks.’
- ‘As a result, the full flavors and juiciness of Bosc can be enjoyed before their flesh has fully softened.’
- ‘It's pear season, and the perfect time to branch out from familiar Boscs and Bartletts into lesser-known territory.’
- ‘Pears come in a variety of shapes, sizes, and colors from tiny Seckels to long-necked Boscs to colorful Red Bartletts.’
- ‘With short, stout stems, they ripen slowly and are great for baking and poaching, like Bartletts and Boscs.’
- ‘Lastly, Boscs and Bartletts (red and green) can be arranged into an artful and edible centerpiece for your Christmas table.’
Named after L. Bosc d'Antic (1759–1828), French naturalist.
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