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Glou Morceau Pears
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Glou Morceau is medium to large in size, averaging seven centimeters in diameter and ten centimeters in length, and are pyriform or traditionally shaped with a bulbous base tapering to a small rounded neck and long dark brown stem. The semi-smooth skin is pale to olive green and is covered in patches of brown russeting, spots, and specks. The flesh is ivory to off-white, moist, soft, and fine-grained with a small central core and a few black-brown seeds. When ripe, Glou Morceau pears are juicy with a melting, buttery texture and are sweet with delicate, sugary flavor.
Glou Morceau pears are available in the fall through winter.
Glou Morceau pears, botanically classified as Pyrus communis, are an antique Belgian dessert variety that are members of the Rosaceae family along with apples and apricots. Also known as the Beurre d’Hardenpont, Glou Morceau pears were extremely popular in England in the Victorian Era but since then have almost disappeared from modern day markets. The name Glou Morceau translates to mean “delicious morsel,” and these pears are favored for their buttery texture and sweet flavor for fresh eating.
Glou Morceau pears contain vitamin C, antioxidants, and fiber.
Glou Morceau pears are best suited for raw applications as their melting flesh cannot withstand high heat applications. They can be consumed fresh, out-of-hand, sliced and served over ice cream, mixed into oatmeal and pudding, poached in red wine and spices, or paired with caramel and vanilla. Glou Morceau pears compliment sweet ingredients such as honey, pecans, and cinnamon, and savory flavors such as sharp cheddar, blue cheese, pork, and balsamic vinaigrette. They will keep for one month when stored in the refrigerator or for a couple of days when stored at room temperature.
Glou Morceau pears are an example of an antique variety that was once extremely popular but has fallen out of favor commercially in modern times to newer varieties and to changing consumer preferences. Despite the decrease in popularity, home and specialty gardeners have kept the variety alive with renewed interest in heritage varieties of pears and other fruit. Glou Morceau pears are also valued for their mid-winter season as many pear varieties are finished with their season before winter arrives, and these pears will last through the winter and into early spring for fresh eating.
Glou Morceau was one of the first pears bred in Belgium and was created by Abbe Hardenpont, a prominent breeder, in Mons, Belgium in the 1750s. The variety was then introduced to France in 1806, the United Kingdom in 1820, and to the United States in the mid-1800s. Today Glou Morceau pears can be found in limited supply at farmer markets and private orchards in Europe and the United States.
Recipes that include Glou Morceau Pears. One is easiest, three is harder.
|Tasting Table||Dutch Baby Pancake with Caramelized Pears and Toasted Almonds|