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Beurré d'Anjou, from The Pears of New York (1921) by Ulysses Prentiss Hedrick. The D'Anjou pear, sometimes referred to as the Beurré d'Anjou or simply Anjou, is a short-necked cultivar of European pear. The variety was originally named 'Nec Plus Meuris' in Europe and the name 'Anjou' or 'd'Anjou' was erroneously applied to the variety when ...
Pear Salad This simple yet satisfying wintery salad packs a flavorful punch with slightly smoky seared pears , creamy blue cheese, and ultra-crunchy candied pumpkin seeds .
In the early 19th century, a recipe already existed, known as "old wife pear compote". The pears were cooked in a pan with red wine , sugar , a piece of cinnamon and cloves . Once cooked, the pears would develop wrinkles, thus the name "old wife". [ 6 ]
The pear was also cultivated by the Romans, who ate the fruits raw or cooked, just like apples. [20] Pliny's Natural History recommended stewing them with honey and noted three dozen varieties. The Roman cookbook De re coquinaria has a recipe for a spiced, stewed-pear patina, or soufflé. [21] Romans also introduced the fruit to Britain. [22]
Here's a salad for the cooler months: simple, sturdy, crunchy, delicious. The five main ingredients are kale, pears, Parmesan, pomegranate seeds, and chestnuts.
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Shrimp salad made with mayonnaise, crème fraîche, dill and onion, and garnished with roe. Snickers salad: Iowa, United States: Dessert Salad A mix of Snickers bars, Granny Smith apples, and whipped cream or whipped topping (such as Cool Whip) served in a bowl. Szałot: Poland: Potato salad
Anjou pear or Beurré d'Anjou — the historical region of Anjou; Corsican citron — the island of Corsica; Espelette pepper — the town of Espelette, French Basque Country; Mirabelle de Lorraine plum — the region of Lorraine; Montmorency cherry — the town of Montmorency, Val-d'Oise; Muscat du Ventoux — grape from Mont Ventoux, Provence