Burè Pears in Syrup

Buttery-Fleshed Piedmont Pears in a Light Cane Sugar and Lemon Syrup

Whole, tender, fragrant: the pear that melts in your mouth, ready in any season.

Burè Pears in Syrup from Roncaglia

“Burè” is the name that in Piedmont has always been given to buttery-fleshed pears, those that the French tradition calls butter: fruits with melting, fine and juicy flesh, which melt under the spoon without leaving a trace of granularity. Burè Pears in Syrup They capture this quality at the perfect moment: the pears, harvested at full ripeness from the organic orchards of Roncaglia, are peeled and immersed in a light syrup of water, cane sugar, and lemon, then gently cooked to preserve their shape, aroma, and texture. Four ingredients, no preservatives, no added flavorings: the lemon enhances the fruit's natural sweetness and protects its pale color, while the cane sugar gives the syrup an amber hue and a subtle caramel note. The result is a jar that encapsulates the autumn orchard and makes it available year-round, ready for an elegant dessert or a surprising addition to the kitchen.
 
 
 

The roots of these Burè pears lie in French nurseries and the art of preserving.

The large pear family butter, “burrose,” originated in France and Belgium between the 18th and 19th centuries, during the golden age of pomology, when nurserymen and enthusiasts were selecting hundreds of new varieties, dedicating them to scientists, nobles, and gardeners. The most famous, the Beurré Hardy, was developed around 1820 in Boulogne-sur-Mer and named in honor of Julien-Alexandre Hardy, director of the Luxembourg Gardens in Paris. Crossing the Alps, these melting-flesh pears conquered Piedmont, where the dialect simply renamed them “burè” and planted them in the orchards of Pinerolo and Saluzzo. Around the same time, a Parisian pastry chef, Nicolas Appert, published in 1810 a treatise teaching how to preserve fruit in sealed and heated glass jars: modern preserves were born, and fruit in syrup became a symbol of the European bourgeois pantry, capable of bringing the scents of autumn to the Christmas table.
 
 
 

Choosing Burè Pears in Syrup means taking care of yourself.

The pear is one of the most digestible and best tolerated fruits: low in allergens, gentle on the stomach, it is a natural source of fibers, including pectin, and of PotassiumCooking it gently in syrup makes it even softer and easier to digest, so much so that cooked pears have long been recommended for children, the elderly, and convalescents. The syrup is light and made with cane sugar, while the lemon adds freshness and a small amount of vitamin C. It's naturally a sweet preserve, best enjoyed in moderation, but with a very short and completely recognizable list of ingredients, far removed from industrial syrups with flavorings and preservatives: a simple and genuine dessert that fits perfectly into a varied diet.
 
 
 

How to Best Use: Burè Pears in Syrup

• CHEESE WITH PEARS, AS THE PROVERB WANTS – “Don't let the farmer know how good cheese is with pears”: Italy's oldest pairing deserves a perfect pear. Cut the canned pears into wedges and serve them alongside the Pecorino Cheese Refined in Bay Leaves and Organic Canestrello Cheese, with a thread of Organic Lemon Honey, which recalls the citrus of the syrup, and Artisanal Taralli for the crunchy part. In the glass, the fruity softness of theAllegresse Cabernet d'Anjou Organic, a sweet rosé that is a revelation with pears and sheep's cheeses.
• Warm pear and bacon rolls on a bed of rocket – An appetizer that can be prepared in five minutes and is a hit with everyone. Drain the pears well, cut them into wedges, and wrap each one in a thin slice of parchment. Organic Caserta Black Pork Lard; pass them for a few moments on a hot griddle, until the lard becomes transparent and fragrant. Place them on a bed of Rucola fresh, complete with a few drops of Biodynamic PGI Balsamic Vinegar of Modena cream and a sprinkling of Oregano from SalinaThe bubbles of the Verdiso Organic Sparkling White Wine they cleanse the palate between bites.
• BELLE HÉLÈNE PEARS WITH MADAGASCAR CHOCOLATE – The great French classic created for pears in syrup. Melt the syrup in a bain-marie. 71% Organic Dark Chocolate with a few spoons of Organic Barista Soy Milk, until you obtain a smooth, glossy sauce. Meanwhile, reduce the syrup from the jar in a small saucepan until it thickens slightly. Arrange the whole pears on plates, drizzle them with the hot chocolate and a spoonful of reduced syrup, and garnish with the Organic Hazelnut Grains: the contrast between the fresh pear and the steaming chocolate is pure bliss.

The Producer: Roncaglia

Roncaglia pears are grown organically in the orchards of Bricherasio, in the Pinerolo area, where the company also cultivates traditional Piedmontese varieties that large-scale retail trade has forgotten. Processing takes place directly on the farm, using simple recipes and a very short processing time between harvest and jarring: this is the secret to a pear in syrup that preserves the flavor of the freshly picked fruit.
 
 
 

Ingredients

Burè pears, water, cane sugar, lemon.
 
 
 

Nutritional Values ​​(average values ​​per 100g of product)

• Energy: 320 kJ / 76 kcal
• Fat: 0,1 g
• of which saturated fatty acids: 0,0 g
• Carbohydrates: 18 g
• of which sugars: 16 g
• Fiber: 2,0 g
• Protein: 0,3 g
• Salt: 0,01 g

Estimated values ​​based on the average composition of the ingredients.
 
 
 

Food container

Store the closed jar in a cool, dry place, away from light and heat. After opening, refrigerate the pears, keeping them covered in their syrup. Don't waste any leftover syrup: it's excellent for sweetening herbal teas and yogurt or for soaking cakes and sponge cakes. Follow the instructions on the label.
 
 
 

Follow us on Instagram for lots of news: @alpassofood

We answer all your questions about WhatsApp