Beurre Bosc pears have a long neck and golden brown, russet covered skin. They are sweet and succulent, and the skin is tender. They have firm flesh and so keep their shape when poached. They originated in the early 1800s. They are either Belgium or French in origin, and named for their buttery (buerré) taste and the director of the Paris Botanical Gardens (M. Bosc). We pick them firm in mid to late March. When tree-ripened they tend to fall off in the wind.