Bosc Pears have distinctive characteristics that set them apart from other pears. They have a crunchy yet tender flesh with a sweet-spicy flavor. A common misconception is that Bosc pears need to be peeled or cooked before being eaten, and that’s simply not true. Beneath the russet skin is a sweet-spicy flesh that is both tender and crunchy. Bosc pears are ideal for baking, poaching and cooking as well as excellent for simply eating out of hand. The pear's white flesh is sweet, crisp, and firm to the touch. If a recipe calls for poaching, Bosc pears are a good choice since they will keep their shape and not turn to mush. As it ripens, the Bosc's skin remains brown, showing no sign of change. Look instead at the stem end, which will be a little shriveled when the pear is fully ripe.