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Caramel and Williams Pear

Caramel
The origins of caramel are still immersed in the mysteries of history today. Some attribute the credit for its birth to the Arab populations, in 1000 AD who gave it the nickname "kurat al milh" or "ball of sweet salt", a name directly linked to modern "candy". In ancient times, sugar was a prized product for Westerners, who used to call it "Arab salt". The Arabs had already known since the 6th century BC the methods of extracting sugar which was obtained by cutting mature sugar canes into pieces and then pressing them in special tools. The juice was boiled several times and then packaged in jars to be stored in the dark awaiting crystallization.

the Williams Pear
The origins of the Williams Pear date back to the Egyptians, who were the first to consume and market it, also making it known to the populations of the ancient Greeks and Romans. The Williams Pear as we know it today owes its appearance and unmistakable flavor to experiments carried out in the seventeenth and eighteenth centuries, especially in England. The name derives, in fact, from that of a young English entrepreneur who decided to produce and sell this variety of pear, to which he gave his name: "William Pear". Thus was born the famous Williams pear.

TASTE
It is a very juicy fruit, with a very sweet flavor, especially if ripe

COLOR
The most common colors are green and yellow, with the pulp being a light color very similar to ivory

CHARACTERISTICS
The Williams Pear is made up of a pulp component, which in most cases characterizes its taste and grainy, buttery, sometimes even crunchy texture