Bosc Pears are russet covered yellow. Aromatic, perfect for cooking, pickling and baking, they hold their shape very well. Sweet and somewhat dry in comparison to an eating pear such as the Bartlett. They have an elongated neck, a little more graceful than the heavier bottomed Bartlett. They have a somewhat spicy, acid flavor that holds up well to heat. They pouch beautifully. Bosc are an elegant variety, with distinctive characteristics that set them apart from other pears. Although produced in less volume than Bartletts or Anjous, Bosc are almost as well known. Those who are familiar with Bosc, appreciate their more firm, yet tender flesh and their sweet-spiced flavor. Those who have not tried a Bosc, would most likely be surprised... and certainly be pleased that the brown skin hides a delicious, spicy and slightly firmer flesh.

Bosc pears will turn from green to russet/yellow when ripe, but most pears don’t change color as they ripen. As well, pears ripen from the inside out. Here’s the best way to check for ripeness: gently press your thumb against the stem end of the pear. Pears are ripe and ready to eat when slightly soft to the touch. If you need to store pears, you can place them in the refrigerator for two to five days.

Pears are a good source of vitamin C and fiber.

Here are three very informative and complete Bosc Pear links:
http://www.usapears.com/pbnw-bosc.cfm

http://www.usapear.org/recipes.cfm

http://www.produceoasis.com/Items_folder/Fruits/Bosc.html