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4 large firm, ripe Bosc or Anjou pears (about 2 pounds) 2 teaspoons vanilla extract. 2 cups (240g) rolled oats, divided. 1/2 cup (107g) brown sugar, divided. 6 tablespoons salted butter, room ...
Bosc Pears. Bosc pears are unique for their brown color and elongated shape. The skin can have a relatively rough texture, but the flesh is perfectly sweet and crisp.
Bosc pears are characterised by their hard flesh and brown skin. Early in their ripeness cycle they tend to be juicy, crunchy and sweet. When fully ripe the fruit becomes sweeter and softer, and the skin becomes wrinkly. [4] Extra fancy and fancy grade of Bosc pears in Canada should be at least 54 mm in diameter. They should be smooth, clean ...
There are a few ways to ripen the fruit, starting by keeping them at room temperature. To speed up the ripening process, store your pears near other ripe fruits that emit ethylene gas, such as ...
Fruit allowed to ripen on the tree often drops before it can be picked, and in any event will be hard to pick without bruising. Pears store (and ship) well in their mature but unripe state if kept cold, and can be ripened later, a process called bletting. Some varieties, such as Beurre d'Anjou, ripen only with exposure to cold. [citation needed]
Peel and prep the pears, dropping them into the salt water as you go. Once finished, drain the pears and rinse thoroughly under cool water. (You won’t taste the salt!)
Asian pears. Spherical, russeted Pyrus pyrifolia (often called Asian, Korean, or Japanese pears) were first cultivated around 3,000 years ago in China and Japan; immigrants brought them to the U.S ...
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