Bosc pears are an aristocratic fruit. A ripe Bosc pear has a sweet,somewhat spicy refined taste and is buttery smooth on your tongue. They are firm and more densely textured than other pears so hold their shape beautifully when cooked. Their shape is elongated and elegant. They can be distinquished by their unique soft cinnamon bronzy skin. Bosc (pronounced “Bawsk”) pears are available beginning in September through the winter months until mid-spring. Of French origin, most Bosc pears purchased in the US are grown in Washington and Oregon. In Europe, they are known as Kaiser Alexander Pears.
This was the first time I ever baked a pear. Big mistake – waiting this long to try it! Superb! The honey and the butter added just the right touch to the regal flavor without overwhelming the pear. I peeled the pears because I thought it would be more photogenic, but peeling is not necessary. Just wash thoroughly and place in the baking pan, spoon honey butter over the fruit and cover with foil. I used a thick dark organic honey because that is what I had on hand and checked after about 45 minutes to make sure the thick honey was not caramelizing. I turned the oven off and just let the dish set in the hot oven for the rest of the hour. A lighter, more viscous honey will produce a lighter flavor and will not be as likely to caramelize – but I would still check and use the opportunity to spoon the butter honey over the fruit again. You can serve this hot from the oven. Just place a whole pear on individual plates and divide the honey butter between the four servings. Or you can let it chill in the refrigerator overnight, slice three of the pears and arrange them on a plate around the whole fourth pear for a fun and “fancy” presentation. Serve cold, but warm the honey butter mixture in the microwave for a minute and spoon it hot over the cold pears just before eating. This simple dessert was a big hit!
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