7 Recipes Of Bosc Pears: Culinary Variations That You May Not Have Heard Of But Defo Worth A Try 2022

Sometimes called the Kaiser Alexander, the Bosc pear is a variety of winter pear most commonly grown in California, Washington, and Oregon. Known as the “aristocrat of pears,” the Bosc pear has dense, crisp flesh, a long, tapered neck and smooth, cinnamon-brown skin. It has an intriguingly honey-sweet yet spicy flavor.

The Bosc pear’s firm flesh holds its shape well during cooking, making it ideal for baking, broiling or poaching. Its sweet, mild flavor is also delicious fresh, eaten out of hand or mixed into fruit or leafy green salads.

Purchase Bosc pears fresh from August through April and dried year-round. Avoid pears with soft spots or deep blemishes. When they’re fully ripe, Bosc pears are very delicate, so handle them with care. Store hard, unripe pears at room temperature for several days until they become soft to the touch.

Source: www.wikipedia.org, www.health-care-clinic.org, www.fruitsandveggiesmatter.gov

Chicken Stir-Fried With Bosc Pears

1/2 lb boneless skinless chicken breast, cut into 1 1/2-inch by 1-inch strips
3 tablespoons peanut oil
1 tablespoon sliced fresh ginger, in tissue-thin half moons
5 ounces asparagus, tough ends cut off and cut into 1/4-inch pieces on a diagonal (3/4 cup)
1 stalk celery, cut in 1/4-inch pieces on a diagonal (1/2 cup)
1/2 cup red pepper, cut into 1-inch x 1/4-inch pieces
1 bosc pear, peeled and quartered and cut into 1/4-inch pieces on a diagonal (3/4 cup)
2 large shallots, thinly sliced
1 teaspoon minced garlic
2 teaspoons white rice wine or 2 teaspoons gin
1/2 cup macadamia nuts

2 teaspoons beaten egg whites
1 teaspoon white rice wine or 1 teaspoon gin
2 teaspoons cornstarch
1/4 teaspoon salt
1/2 teaspoon agave syrup

1 1/2 tablespoons oyster sauce
2 teaspoons white rice wine or 2 teaspoons gin
1/4 teaspoon salt
1 teaspoon agave syrup
1 pinch white pepper
1 tablespoon cornstarch
1/4 cup chicken broth
1 teaspoon sesame oil

Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins

1. Combine the marinade ingredients in a large bowl.
2. Add the chicken and allow to rest for at least 20 minutes.
3. In another bowl, combine the sauce ingredients and reserve.
4. Heat a wok over high heat for at least 45 seconds.
5. Add 1 1/2 tablespoons of the peanut oil and coat the wok using a spatula. When a wisp of white smoke appears, add the ginger slices, stir and cook for 15 seconds.
6. Add the asparagus and cook, stirring, for one minute.
7. Add the celery and bell pepper and cook, stirring for another minute.
8. Add the pear and cook, stirring, for 30 seconds.
9. Remove the contents of the wok and reserve on a platter.
10. Add the remaining 1 1/2 tablespoons of oil and coat the wok with it using a spatula.
11. When a wisp of white smoke appears, add the shallots, stir, and cook for 20 seconds.
12. Add the garlic and stir briefly.
13. Add the chicken and marinade, spread in a thin layer, and cook for 45 seconds.
14. Turn over and cook for one minute.
15. Splash the wine over, and stir to mix.
16. Add the reserved vegetable-fruit mixture and cook, stirring for two minutes.
17. Make a well in the center of the mixture, stir the sauce mixture, pour in and stir to mix until the sauce thickens, about 1 1/2 minutes.
18. Turn off the heat, add the macadamia nuts, mix well, transfer to a heated platter, and serve.

Servings: 3

Waldorf Salad – No Mayonnaise

2/3 cup unsweetened apple cider
2/3 cup plain low-fat yogurt
1/4 teaspoon ground cinnamon
2 cups granny smith apples, chopped (or Rome or Gala)
2 cups bosc pears, chopped
1 cup seedless grapes, halved
1/2 cup celery, chopped
1/2 cup golden raisin
1/3 cup pecans, toasted, coarsely chopped or 1/3 cup walnuts, toasted coarsely chopped
6 boston lettuce leaves

Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins

1. Boil cider over high heat in a small saucepan until reduced to 3 tbsp (takes 15 to 20 minutes).
2. Allow cider to cool completely (speed this up by refrigerating).
3. Mix together the cooled cider, yogurt and cinnamon and set aside.
4. Mix the apples, pears, grapes, celery, raisins and nuts in a bowl.
5. Add the yogurt mixture to the apple mixture and toss to coat.
6. Place a lettuce leaf of each plate and top with Waldorf salad.

Servings: 6

Spinach-Pear Salad With Mustard Vinaigrette

2 bosc pears, cored and thinly sliced
1 (6 ounce) package fresh baby spinach
3 tablespoons water
2 tablespoons good balsamic vinegar
1 teaspoon agave syrup
5 teaspoons extra virgin olive oil
1 1/2 teaspoons stone ground mustard
3/4 teaspoon salt
1/2 teaspoon fresh coarse ground black pepper
1/4 cup freshly shaved parmigiano-reggiano cheese

Prep Time: 10 mins
Cook Time: 0 mins
Total Time: 10  mins

1. Combine pear slices and spinach in large bowl.
2. Combine water and rest of ingredients (except cheese), stirring with a whisk.
3. Drizzle dressing over salad, and toss gently to coat.
4. Sprinkle with cheese.

Servings: 12

Arctic Char With Pears

3 bosc pears, unpeeled (cut into eighths)
4 tablespoons fresh orange juice
2 tablespoons grapeseed oil
8 shallots, sliced
2 tablespoons Grand Marnier
2 teaspoons fresh chives, minced
2 -3 teaspoons fresh ginger, minced
fresh ground black pepper
1 cup panko
2 tablespoons curry powder
2 lbs arctic char or 2 lbs salmon
3 tablespoons unbleached all-purpose flour
3 tablespoons butter, melted
3 tablespoons walnuts, toasted chopped (optional)

Prep Time: 10 mins
Cook Time: 12 mins
Total Time: 22 mins

1. Toss the pears with the orange juice in a large nonreactive bowl and set aside. Heat the oil and saute the shallots over medium-low heat for 20 to 30 minutes, until softened and slightly carmelized. Drain the pear slices and gently toss with the Grand Marnier, chives, ginger, and salt and pepper to taste. Fan out attractively on a serving platter, and top with the shallots.
2. Preheat the oven to 400°F.
3. Combine the panko with the curry powder. Dip the arctic char into the flour, shake to remove any excess, and place the fillets into a baking dish. Pat the panko onto their surfaces, and drizzle with the melted butter. Pour 2 Tablespoons of water around the fillets. Bake for about 12 minutes, or until the char is cooked through and the bread crumbs are browned.
4. Arrange the char over the pears, so that the pear design is visible. Sprinkle with the walnuts, if desired.

Servings: 4

Luscious Pears in Raspberry Sauce

3 firm bosc pears or 3 bartlett pears
1/2 cup fresh orange juice
1/4 cup raspberry jam (homemade or the best quality store bought) or 1/4 cup raspberry jelly (homemade or the best quality store bought)
2 tablespoons mirin (can substitute white wine or fruit liquer-optional)
1 pinch cinnamon or 1 pinch nutmeg or 1 pinch cardamom
1 inch piece vanilla pod, slit down the side (my addition)
1 pinch salt

fresh mint

Prep Time: 10 mins
Total Time: 30 mins  

1. Preheat the oven to 350 degrees.
2. Cut the pears in half lengthwise, remove seeds, peel and core. Place the pears cut side down in an oven-proof baking dish.
3. Combine the juice, jam, mirin (or substitute), cinnamom, nutmeg or cardamom, vanilla pod piece and salt.
4. Pour this mixture over the pears; cover baking dish with aluminum foil.
5. Bake pears until soft, about 25 minutes.
6. Remover the vanilla pod and arrange the pears cut side up on a serving platter. Spoon remaining sauce from the baking dish over the pears. Garnish with mint leaves or verbena leaves if desired.

Curried Cashew, Pear, and Grape Salad

3/4 cup cashew halves
4 slices bacon, coarsely chopped
1 tablespoon melted butter
1 teaspoon chopped fresh rosemary
1 teaspoon curry powder
1 tablespoon agave syrup
1/2 teaspoon kosher salt
1/2 teaspoon cayenne pepper

3 tablespoons white wine vinegar
3 tablespoons Dijon mustard
2 tablespoons honey
1/2 cup olive oil
salt and black pepper to taste

1 (10 ounce) package mixed salad greens
1/2 medium Bosc pear, thinly sliced
1/2 cup halved seedless red grapes

Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins

1. In a large, dry skillet over medium-high heat, toast cashews until golden brown, about 5 minutes. Remove cashews to a dish to cool slightly.
2. Return skillet to medium-high heat, cook bacon strips until crisp on both sides, about 7 minutes. Remove bacon with a slotted spoon, and soak up grease with a paper towel. Coarsely chop bacon, and set aside.
3. In a medium bowl, stir together butter, rosemary, curry powder, agave syrup, salt, cayenne pepper, and toasted cashews. Set aside.
4. In a small bowl, stir together white wine vinegar, mustard, and honey. Slowly whisk in olive oil, and sprinkle with salt and pepper to taste.
5. In a large salad bowl, toss dressing with greens, pear slices, grapes, and bacon, and sprinkle with nut mixture.

Servings: 6

Pear and Gorgonzola Cheese Pizza

1 (16 ounce) package refrigerated pizza crust dough
4 ounces sliced provolone cheese
1 Bosc pear, thinly sliced
2 ounces chopped walnuts
2 1/2 ounces Gorgonzola cheese, crumbled
2 tablespoons chopped fresh chives

Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins

1. Preheat oven to 450 degrees F (230 degrees C).
2. Place pizza crust dough on a medium baking sheet. Layer with Provolone cheese. Top cheese with Bosc pear slices. Sprinkle with walnuts and Gorgonzola cheese.
3. Bake in the preheated oven 8 to 10 minutes, or until cheese is melted and crust is lightly browned. Remove from heat. Top with chives and slice to serve.

Servings: 8

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