Poires Williams au sirop (1/2 fruits) 4/4

These half Williams pears in syrup come from the Guintrand cannery, a family business founded in 1898 by Paul Guintrand in Caromb, at the foot of Mont Ventoux, which later moved to Carpentras. The pears are grown in France; according to the maker's technical sheet, they come from the Rhône valley, Provence and the Alps, and are canned from late September to the end of October. The fruit is peeled, cored, cut in half lengthways and covered with a light sugar syrup.

The 4/4 can weighs 850 g, with 455 g of drained fruit, which is 9 to 10 pear halves according to the maker. The flesh is ivory, soft and supple, with the fragrant taste of Williams pears. Drain them to fill a Bourdaloue tart on almond cream, a charlotte or a layered dessert, or serve them with hot chocolate sauce and vanilla ice cream as pears Belle-Hélène. Sliced, they can be pan-fried in butter to go with a duck breast or a white pudding. Keep the syrup to soak a sponge or flavour a fruit salad.

Store the unopened can until the date shown on the lid. Once opened, move the fruit to another container, keep it in the fridge and eat it within 3 days. You will also find it on the shelves of our shop, 58 rue Tiquetonne, Paris.