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Angelys pears are medium to large in size, averaging 7-8 centimeters in diameter and are oval, squat, and sometimes irregularly shaped. The thick skin has a green base and is covered in bronze russeting and faint pink blush. Inside, the flesh is ivory, moist, fine-grained, and soft with a central core running the length of the fruit connecting to a thick dark brown stem. When consumed fresh, Angelys pears are aromatic with a sweet and sugary flavor that is balanced by the natural tannins.
Angelys pears are available in the late spring through summer.
Angelys pears, botanically classified as Pyris communis, are a French variety and are members of the Rosaceae or rose family. Angelys pears were created by the French National Institute for Agricultural Research or INRA, in Angers, France, and are a cross between the winter doyenne and doyenne de comice varieties. Angelys pears are protected by a patent and are favored for their hardiness, high yields, protective skin, and juicy flesh.
Angelys pears contain vitamin C, calcium, and dietary fiber.
Angelys pears are best suited for raw applications as their aromatic flesh is most flavorful when served fresh, out-of-hand. Ripe Angelys pears are excellent for juicing or slicing into salads. Slightly unripe pears can also be used for cooking, baking into cakes, jam or jelly, pudding, and poached in syrup and wine. Angelys pears compliment strong-flavored cheeses such as pecorino, parmesan, or blue cheese, almonds, beets, fennel, red cabbage, walnuts, red wine, sherry, cinnamon, vanilla, and meats such as beef and pork. They will keep 6-9 months when stored in the refrigerator.
The French National Institute for Agricultural Research or INRA is one of Europe’s top research institutes and has been creating programs to improve and develop the agricultural field since 1946. The Angelys breeding program was created within the INRA in 1963 to develop a quality pear variety with improved yields and resistance to disease. Twelve varieties of pears were crossed which led to over eleven thousand potential hybrids. After rigorous and extensive testing, the Angelys variety was chosen and was officially registered in 1998 and released to market in 2002.
Angelys pears were originally bred and produced in 2002 in Angers, France, a region south of Paris, and is protected by a patent under Club Angelys, which is a group of marketers, breeders, and producers. Today Angelys pears are also cultivated in Spain, Italy, New Zealand, and California through exclusive distributors such as Spreafico and Giumarra Wenatchee, and the pears can be found in limited availability through partners of these distributors.
Recipes that include Angelys Pears. One is easiest, three is harder.
|NZ Herald Eat Well||Pear and almond croissant pudding|