I bought these beautiful Bosc at the store on Sunday. They will be served as an hors d’oeuvre at Thanksgiving dinner at Grandma’s house, topped with parmesan cheese and wrapped in prosciutto (similar to these, but with my own twist). A light, yet savory-sweet prelude to our feast!
To make sure that the pears are at their peak ripeness for the big day, with that honey-sweet flavor that Bosc is famous for, I’ve left them at room temperature in the fruit bowl on my kitchen counter. I’ve been checking the neck daily, and they are going to be pear-fectly ripe for Thursday!