Glou Morceau Pears
Inventory, lb : 0
Glou Morceaus are large, pyriform-shaped pears. The skin is greenish-golden and smooth without much russeting. It has white, juicy flesh with a melting, buttery texture. The flavor is often described as delicate, and of very high quality. Glou Morceaus tend toward sweet, but not overly so. They are best if left hanging on the tree to develop a richer flavor.
Glou Morceau pears are available in the fall and winter.
Glou Morceau pears are an antique variety of Belgian dessert pear, botanical name Pyrus communis. It makes a good garden tree, with good cropping and long-lasting flowers that can pollinate other pear varieties. Offspring varieties of Glou Morceau include the Pitmaston Duchess and the Merton Pride. The Glou Morceau was especially popular in England during the Victorian era. The name means “delicious morsel.”
Pears are considered a nutrient-dense food, with few calories and a lot of nutrients. One medium pear has about 100 calories. It also has about a quarter of the daily recommended value of fiber, along with 10% of the daily recommended value of Vitamin C. Besides Vitamin C, pears contain several other antioxidants, particularly in the skin.
Dessert pears such as the Glou Morceau are meant to be eaten fresh out of hand. They pair well with sweet ingredients like honey, pecans, and cinnamon, and savory flavors such as sharp cheddar, blue cheese, pork, and balsamic vinaigrette. Slice into salads, eat on top of ice cream, or mixed into oatmeal. Glou Morceaus should be stored in a cool, dry place for around 4 weeks before being eaten.
The Glou Morceau pear is an example of an antique variety of fruit that was once extremely popular, but has fallen out of favor commercially in more modern times. However, gardeners have kept it alive, and as interest in heritage varieties of pears and other fruit grows, the Glou Morceau is still available.
Glou Morceau was one of the first pears bred in Belgium, where new varieties of the fruit exploded in the early 1800s. It was first bred by Abbe Hardenpont in Mons, Belgium in the 1750s. It was then introduced in the United Kingdom around 1820, and other parts of the world later on. This pear grows best in warmer climates with mild winters, especially next to a sheltering wall or structure, and produces the best flavor under these conditions.
Recipes that include Glou Morceau Pears. One is easiest, three is harder.
|Tasting Table||Dutch Baby Pancake with Caramelized Pears and Toasted Almonds|
|The Harvest Kitchen||Pear Brioche Bread Pudding|
Someone spotted Glou Morceau Pears using the Specialty Produce app for iPhone and Android.
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Near Bangkok, Bangkok, Thailand
About 194 days ago, 9/09/17
Spotter's comments : Glou Morceau Pears spotted at ???????????? ??????.