This photo by Christopher Smith makes the Bosc pear look pretty.
The skin of a Bosc pear sort of looks like a potato. In fact, more than one passerby has asked me why I had a potato on my desk when I brought the pear to work for an afternoon snack.
While they are not the prettiest pears in produce isle, they are sweet and firm and this morning I had a craving for one.
My husband introduced me to Bosc. Before that, I ate the more popular Bartlett variety.
And being a dutiful Bosc convert, I have recommended this honey-sweet pear to others who have overlooked this average-looking pear.
Slice the pears and serve them on a cheese and fruit platter.
Or, since they are dense and firm, Bosc pears stand up to heat and are ideal for baking and poaching.
Here is a quick recipe for a quesadilla using Bosc pears...
Brie and Pear Quesadilla
1 medium-sized soft tortilla
1/4 of a Bosc pear, cut into 5 – 6 slices
Some slices of brie cheese
Fresh seeded jalapeno, finely diced (optional)
Directions:
1. Lay the brie cheese and pear slices on one half of the tortilla.
2. Sprinkle with the jalapeno peppers, if using.
3. Fold the tortilla in half.
4. In a frying pan on medium, heat 1 – 2 teaspoons of veggie oil.
5. Lay the quesadilla in the pan and let cook for a minute or two until the cheese starts melting and the tortilla begins to brown on the bottom.
6. Flip it over and cook it on the other side.
7. Cook until cheese is melted and each side of the tortilla is browned.
