Qu'est-ce que le/la/l'Bartlett Pear ?
A sweet, juicy, and buttery-textured pear known for its classic pear shape and aromatic flesh, popular for fresh eating and canning.
Quel goût a le/la/l'Bartlett Pear ?
Le/La/L'Bartlett Pear a un goût sweet, juicy, slightly tart avec des arômes fruity, floral, distinct pear fragrance.
- Taste
- Sweet, Juicy, Slightly Tart
- Texture
- Smooth, Buttery, Melts in Mouth
- Aroma
- Fruity, Floral, Distinct Pear Fragrance
- Acidity
- Low
Technical Metrics
Valeurs nutritionnelles
Per 1 medium (178g)Le secret du chef
To prevent browning after cutting, dip pear slices in a solution of lemon juice and water.
Substituts & Proportions pour Bartlett Pear
Le meilleur substitut pour le/la/l'Bartlett Pear est Bosc Pear, à utiliser dans un rapport de 1:1. Similar sweetness, but firmer and slightly grittier texture. Good for baking.
| Substitut | Proportion | Idéal pour |
|---|---|---|
| Bosc Pear Meilleur | 1:1 | Similar sweetness, but firmer and slightly grittier texture. Good for baking. |
| Anjou Pear | 1:1 | Similar in juiciness and texture, but slightly less aromatic. |
| Asian Pear | 1:1 | Crisper texture like an apple, but with pear flavor, good for fresh use. |
| Apple (e.g., Gala) | 1:1 | Crisp texture, good for baking and fresh eating, but different flavor. |
Comment choisir et conserver le/la/l'Bartlett Pear
- Choose firm, unblemished pears.
- They ripen best at room temperature; refrigerate once ripe to extend shelf life.
Quels accords culinaires avec le/la/l'Bartlett Pear ?
- Cheese Boards
- Salads
- Pies
- Tarts
- Jams
- Pork
- Chicken
- Wine
Questions fréquentes
Quel goût a le Bartlett Pear ?
Sweet, Juicy, Slightly Tart Fruity, Floral, Distinct Pear Fragrance
Quel est un bon substitut pour Bartlett Pear ?
Le meilleur substitut est Bosc Pear (1:1). Similar sweetness, but firmer and slightly grittier texture. Good for baking.
Comment choisir et conserver le Bartlett Pear ?
Choose firm, unblemished pears. They ripen best at room temperature; refrigerate once ripe to extend shelf life.
