Beurre Bosc pears are medium- to large-sized pears, with quite thin necks, Their skin is greenish-brown to dark cinnamon-brown in colour, while their flesh is white, juicy and aromatic. Beurre Bosc pears are available between March and November and are a good choice for cooking with. Try them baked, in tarts, pan-fried or served in salads.

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To Prepare

Quick ideas with BEURRE BOSC PEARS

1. For a fresh dessert, cut a piece of puff pastry into a circle. Peel and slice Beurre Bosc pears then arrange over pastry. Drizzle with a little lemon juice then brush with honey. Top with another sheet of pastry, pinching edges to seal. Brush pastry with eggwhite and bake until golden.
2. For a fresh side dish, slice Beurre Bosc pears then pan-fry in a little butter and cinnamon until golden and tender. Serve as a side dish with roast pork or slices of leg ham.
PLEASE NOTE

This information may vary due to seasonal influences and varietal differences. This fact sheet is not a substitute for specific dietary advice.