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poire tapée
dried pear
Before there were cans and jars to preserve the local pears, Rivarennes became the centre of poires tapées. Boiled, peeled, then cooked in a very hot bread oven for a week, the pears would then be pounded with a platississoir (flattener) to squeeze out all the air so they would keep for years and years.
They would be taken on ships, and became very popular in the 1930s. Today they are often eaten rehydrated with red wine and served with duck, or pork or the local Sainte Maure de Touraine cheese.
Text © Dana Facaros
Image by Joël Thibault