Beurre Bosc originated in France in 1835 (‘buerre’ is the French term for butter, and is meant to symbolise the melting quality of the pear!) They are a dessert pear with cinnamon brown skin. They have a white, juicy flesh, and a sophisticated and eloquent flavour.

How do we make sure we provide top quality Beurre Bosc pears?

The pear should have a fairly firm texture at the stem end (this is the best indicator of ripeness because pears ripen from the inside; the softer they are, the riper they are), a brown complexion, and a bell-like shape. There should be no wrinkles on the skin. We pay particular attention to any handling injuries (such as stalk piercing or bruising); this quickens the process of ripening, and often leads to unedible decay areas around the wound.

Where do we source our Beurre Bosc pears from?

Pears require a temperate climatic environment. They grow well in the fertile and well-drained soils around Bacchus Marsh, and we source our pears locally when supply is available. If local supply is short, we source off other Victorian growers in the Goulburn Valley or Mornington Penninsula areas. If Victorian supply is short, we try to source off growers in the Huon region of Tasmania, the Adelaide Hills or the Riverland region of South Australia.

What is the best way to keep Beurre Bosc pears?

If the flesh is hard, ripen pears at room temperature (between 16°C and 21°C) for two to five days (you can speed up the process by storing them in a brown paper bag with an apple or banana). They store best (either ripe or unripe) in the fridge (optimal storage conditions are at 0°C and 90%-100% relative humidity). Don’t store them for too long though, excessive refrigerated storage means they lose their ability to ripen naturally and instead of converting starches to natural sugars, the pear creates acetaldehyde and ferments.

Beurre Bosc pear nutritional information

Pears are low in GI (meaning they release glucose gradually into your bloodstream, which gives you sustained energy throughout the day). They are also packed full of fibre, vitamin C and folate.

Beurre Bosc pear seasonal information

Beurre Bosc pears are usually available between February and December.

Beurre Bosc pear serving tips and suggestions

Some pears have a very hard layer (known as ‘stone cells’) just below their surface. This is the result of a number of cells just below the skin having a high lignin content, and is a natural defence mechanism for the pear. If you only want the softest part of the pear, try peeling off the stone cell layer.