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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 ...
Anjou see Beurré D'Anjou Anjou Red [20] Sport of anjou with a red surface color. Not as vigorous as Anjou. Ayers: United States: an interspecific P. communis× P. pyrifolia hybrid: Bambinella: Malta: Bartlett see Williams Bartlett Max Red [20] [21] Europe: 1945: A red sport of Bartlett. Slightly more fire blight resistant than Bartlett ...
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 ]
Scatter the onions over the dough. Arrange the pear over the onions and sprinkle with the blue cheese. Drizzle the remaining 2 tablespoons of oil over the focaccia and bake for 20 minutes, until golden. Transfer to a rack to cool. Serve. Recipe Credit: Jill Giacomini Basch Image Credit: Quentin Bacon
Place in the oven and bake for 12 - 15 minutes until the pastry is golden and cooked through and the cheese melted. Served hot or warm, with a salad, makes a great lunch. Related articles
[2] [3] Various recipes may call for the addition of nuts, fruit juices, certain vegetables, yogurt, or other ingredients. One variation is a Waldorf-style fruit salad, which uses a mayonnaise-based sauce. Other recipes use sour cream (such as in ambrosia), yogurt, or even custard as the primary sauce ingredient. A variation on fruit salad uses ...