From tapees to mastarda and stroop the process of preserving pears is increasing in popularity. This article gives historical reference to the demand and methodology for working with different pear varieties.
‘Stroopmaker’(2008) painted by the Dutch artist Bert Reijke. Stroop is traditionally made in a large copper kettle heated over a fire in Limburg province, Belgium, as well as in the bordering areas in the Netherlands and Germany.
Photo by Chelsea Green Publishing
Perry Pears(clockwise from the top right) Blakeney Red, Moorcroft, Oldfield.
Illustration by Elizabeth Dowle
Featuring a directory of 500 varieties of both ancient and modern pears with tasting notes and descriptions for every one, "The Book of Pears" reveals the secrets of the pear as a status symbol, introduces readers to some of the most celebrated fruit growers in history, and explains how the pear came to be so important as an international commodity.