Forelle Pears



Forelle pears are available in the fall through winter.

Current Facts

Forelle pears are botanically classified as Pyrus communis and are members of the Rosaceae family. They are also known as Forellenbirne, Fondante de Avranches, Petite Claire or Vogelbeer. In German “forelle” translates to “trout” and refers to their iconic mottled yellow and green skin color resembling a fish.

Culinary Uses

Due to their small size, firm texture, and sweetness they can be served raw in dishes like cheese plates or salads. The flavor is too subtle when cooked; however they make excellent additions to baked goods like cakes, muffins or breads. Forelles can be poached in white wine or brandy and are often used as a topping for ice cream. They pair well with ingredients like honey, ginger, cloves, figs and almonds.

Availability & Storage

Forelle pears are available from early fall through the winter months in Europe. In North America they may only be found sporadically in select farmers markets or specialty stores. When ripe, they should yield slightly when pressed gently on their stem end. If not quite ready to eat store at room temperature letting them ripen until desired flavor is achieved. Refrigerate any extras for up to five days. Take care to avoid bruising the skin during storage as it will become discolored over time. Enjoy!

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