For many in the United States, when they think of pears, the image is of the fully ripe, yellow, fragrant, juicy Bartlett pear. But for gourmands who look for the unique in all foods, there is, for pears, the Bosc. Although some sources state the origin of the Bosc is France, Jean-Baptiste van Mons, a Belgian, is more likely to have bred the Calabasse (gourdlike) Bosc in approximately 1807. Van Mons produced more than 40 successful pear varieties and is the same breeder who introduced the Beurré d’Anjou in 1819 [fusion_builder_container hundred_percent=”yes” overflow=”visible”][fusion_builder_row][fusion_builder_column type=”1_1″ background_position=”left top” background_color=”” border_size=”” border_color=”” border_style=”solid” […]