Quite a Pear

     Recently I came across a recipe that required Bosc Pears.  It was perfect timing for the European import since they are harvested in late September and into the Fall and Winter.  Originating in France and Belgium they were introduced into the United States in the early 1830s and are now grown primarily in the Northwest region of the country, in Oregon and Washington.  They are marketed under different names, including Buerre Bosc, Calabasse Bosc and Kaiser Alexander.

     Bosc pears are more firm than other varieties and have a dense flesh that makes them ideal for cooking, especially poaching, sauteing and baking.  And they pair well with cheese.  One favorite recipe of mine is to poach them in white wine and then stuff the halves with gorgonzola and honey.  And did you know that they should be eaten unpeeled?  That is because most of their vitamin C content is in the skin.

     The recipe that included the Bosc pear is reprinted below:

German Pear Pancake

 1 large firm-ripe Bosc pear                            1 tsp vanilla extract

    peeled, cored, cut into 1/8” slices              ½ tsp kosher salt

1 lemon, grated to yield ½ Tbsp                   2/3 cup all purpose flour  

     then squeezed=2 Tbsp juice                     3 Tbsp unsalted butter

4 large eggs                                                              cut into 3 slices

¾ cup whole milk                                       3-4 Tbsp confectioners’ sugar

¾ cup granulated sugar                                             Crème Fraiche (optional)

          Position a rack in the center of the oven and heat to 400F.

          In a medium bowl, toss the pear slices with the lemon juice and set aside.  In a large bowl, beat the eggs with an electric hand mixer on high speed until thick and frothy, about 3 minutes.  Add the mile, granulated sugar, vanilla, salt and lemon zest and mix on low speed until combined.  Sift in the flour and mix on low speed until combined (don’t worry if there are lumps).

           Heat a 12” cast iron skillet over medium heat until hot.  Add the butter and when it begins to foam, add the pear slices, quickly turning them to coat with the butter, and arranging them in a single layer, pour the batter evenly over them and transfer the skillet to the oven.  Bake until the pancake is set in the middle, the sides have risen and the bottom is nicely browned, about 20 minutes.

           Sprinkle the pancake with confectioners’ sugar.  Serve immediately.

Fine Cooking, October/November 2012, p. 61