Bartlett
Available as already picked
mid September
This is one of the most popular pears. While harvested green,
it will turn bright yellow when ripened. Bartlett’s
flesh is very juicy, with a sweet, buttery crispness and
flavor. This pear is a favorite for canning.
Bosc
Available as already picked early to mid October
Another popular variety, the Bosc is among the few pears
with a russet-skin. The bosc has a very high sugar content
and lasts (stores) the best out of all the pears. A good
winter or late fall pear. Makes a very good poaching pear.
Try this recipe:
Bosc Pizza w/ Carmelized Shallots,
Arugula, and Gruyere Cheese
2 Tbs butter
3 large shallots, thinly sliced
1 tsp honey
pinch of salt and freshly ground pepper
1/4 cup cornmeal for baking
pizza dough (you can use your recipe or use premade dough
or puff pastry dough)
1 small bunch arugula, washed and torn into bits
1 firm Bosc pear, peeled, cored, and thinly sliced
3 ounces Gruyere cheese thinly sliced (not grated)
Preheat the oven to 450 degrees. In a small skillet, melt
the butter. Add the shallots and cook briefly over high
heat. Lower the heat and continue cooking until the shallots
turn a rich golden brown. Add the honey, a generous pinch
of salt, and a dash of pepper. Cook for 1 more minute, or
until a glaze forms, then remove from heat.
Sprinkle an oiled baking sheet with cornmeal and arrange
pizza dough in center of sheet. Spread the shallot mixture
evenly over the dough, followed by the arugula, the pear
slices and the cheese.
Bake the pizza on the bottom rack of the oven for 12 minutes
or until the crust is golden and the cheese bubbling. Remove
from oven and serve.
Great as a late fall light lunch,
with a salad and a dry white wine!
(Recipe from The Great Book of Pears by Barbara Jeanne
Flores) |
