Buttery Anjou Pears, which hold their firm texture, are stemmed,
cored, cut and combined with Madagascar Vanilla Beans. This is a rich
and deeply luxurious jam which makes for a nice brace against winter's
cold.
Anjou pears are thought to have originated in Belgium, and they are
named after the Anjou region in France. The variety was introduced to
England early in the 19th century. Called Beurré d' Anjou, they were
introduced to America in about 1842. The name has been shortened simply
to "Anjou." These are some of our favorite pears for jam-making as they hold onto just enough of their crunch, despite the cooking process.
