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F R E N C H   B U T T E R   P E A R
The French Butter is a variety of pear with a russet skin and a sweet, rich, spicy flavor with a hint of citrus. The skin of this pear is firm. Originally known as Beurre Hardy, this variety comes from France, circa the 1800’s.
Pears are a tree fruit. Pears that ripen in the summer and autumn are picked before they are fully ripe, which prevents the fruit from ripening too far - if left to turn yellow on the tree, the pear’s sugars will turn to starch and its flesh will have a gritty texture.
H E A L T H   B E N E F I T S
Pears contain high amounts of fiber, which makes it good for digestion and lowering cholesterol, and also has high levels of Vitamins C, K and potassium. They also have sorbitol, a sugar-based alcohol, that can upset stomachs in some people.
H I S T O R Y
Pears have a long history of cultivation, from early Swiss lake-dwellers to the Romans, who only ate them stewed. Pliny the Elder, the ancient Roman natural philosopher noted over 3 dozen varieties. Pears are native to the costal temperate regions of western Europe and north Africa as well as across Asia.
S E L E C T I O N  &  S T O R I N G
Select pears that are firm yet yield to gentle pressure and display good color. Avoid pears that are overly soft and have large brown spots or are excessively yellow. Pears will ripen faster if placed next to bananas in a fruit bowl. They stay fresh for longer if kept in a fridge.
P R E P   T I P S
Pears are consumed fresh, canned, juiced, and dried. The juice can also be used in jellies and jams, usually in combination with other fruits or berries. Fermented pear juice is called perry.
R E C I P E S
Poached Pears with Orange Juice • Spiced Oat Pear Cake • Butterscotch Pear Crunch • Fruit Compote

F R E N C H   B U T T E R   P E A R

The French Butter is a variety of pear with a russet skin and a sweet, rich, spicy flavor with a hint of citrus. The skin of this pear is firm. Originally known as Beurre Hardy, this variety comes from France, circa the 1800’s.

Pears are a tree fruit. Pears that ripen in the summer and autumn are picked before they are fully ripe, which prevents the fruit from ripening too far - if left to turn yellow on the tree, the pear’s sugars will turn to starch and its flesh will have a gritty texture.

H E A L T H   B E N E F I T S

Pears contain high amounts of fiber, which makes it good for digestion and lowering cholesterol, and also has high levels of Vitamins C, K and potassium. They also have sorbitol, a sugar-based alcohol, that can upset stomachs in some people.

H I S T O R Y

Pears have a long history of cultivation, from early Swiss lake-dwellers to the Romans, who only ate them stewed. Pliny the Elder, the ancient Roman natural philosopher noted over 3 dozen varieties. Pears are native to the costal temperate regions of western Europe and north Africa as well as across Asia.

S E L E C T I O N  &  S T O R I N G

Select pears that are firm yet yield to gentle pressure and display good color. Avoid pears that are overly soft and have large brown spots or are excessively yellow. Pears will ripen faster if placed next to bananas in a fruit bowl. They stay fresh for longer if kept in a fridge.

P R E P   T I P S

Pears are consumed fresh, canned, juiced, and dried. The juice can also be used in jellies and jams, usually in combination with other fruits or berries. Fermented pear juice is called perry.

R E C I P E S

Poached Pears with Orange Juice • Spiced Oat Pear CakeButterscotch Pear CrunchFruit Compote

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