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Bake the pear crisp until the top is lightly golden and the pears are tender, 35 to 40 minutes. Remove from the oven and let the crisp cool for 15 minutes. Serve warm with a scoop of ice cream.
Asian pears. Spherical, russeted Pyrus pyrifolia (often called Asian, Korean, or Japanese pears) were first cultivated around 3,000 years ago in China and Japan; immigrants brought them to the U.S ...
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
Scatter the bits of blue cheese evenly over the pears, followed by the walnut halves. Dot the pieces the tart with bits of the salted butter. Place in the oven and bake for 12 - 15 minutes until the pastry is golden and cooked through and the cheese melted.
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 ...
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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 ]
Parentage Moonglow x Beurrè d' Anjou. Width 65 mm. Pick 2 week after Bartlett. Flesh: buttery, reminding Beurré d'Anjou: eating President Drouard [23] [208] Präsident Drouard: Angers, France: Introduced 1870: Pick mid-October. Use November-January: eating Prècoce de Trévoux [209] [210] [211] France: 1862: Scab susceptible. eating -0.5 o C ...