FORELLE PEARS AVAILABILITYThese delicious little pears have a relatively short window of availability. Harvested in October they usually only last through late winter.
ABOUT FORELLE PEARSForelles are one of the best-kept secrets of pear-lovers. Thought to have originated sometime in the 1600s in northern Saxony Germany, the name Forelle translates to mean “trout” in the German language. It is believed that the variety earned this name because of the similarity between the pear’s brilliant red lenticels and the colors of a Rainbow Trout. Forelles were introduced into the United States by German immigrants in the 1800’s, and have been slowly growing in popularity ever since. As one of the more petite pears, the Forelle is just a little larger than the Seckel, making it a perfect bite-sized snack.
FORELLE PEAR TASTE & RIPENESSExtremely sugary and very juicy, they are one of the varieties that do change color as they ripen. An attractive red freckling, called “lenticels” remains brilliantly visible while an underlying green skin turns bright green-yellow as they ripen.
RECIPES FEATURING FORELLE PEARSFORELLE PEAR CRISP:
- Streusel Topping: ¼ cup hazlenuts – toasted, skin removed & coarsely chopped
- 2 Tbsp packed brown sugar
- 1 Tbsp all-purpose flour
- 1 Tbsp unsalted butter – melted
- Pear Filling: 3 Forelle pears – unpeeled & sliced/diced
- 1 Tbsp raw sugar or granulated sugar
- 1 Tbsp plus 1 tsp water
- ½ tsp cornstarch
- juice of ½ a lemon
- Pre-Heat oven to 400ºF
- Prepare the topping – in a small bowlwith a pastry blender,
fork or two butter knives,
blend together the chopped hazlenuts, brown sugar, flour and melted butter. Set aside.
- Prepare the filling – In a large saucepan, bring breaks, sugar, 1 Tbsp water, and lemon juice to a boil. Stir to dissolve sugar.
- Reduce heat to low and simmer until fruit is almost tender; about 3-4 minutes depending on the cut.
- In the meantime, stir cornstarch with 1 tsp water. Stir into the pear mixture, cook until thickened and bubbly.
- Spoon pear mixture into 2 small buttered miniature cast iron skillets or buttered ramekins.
- Top with streusel topping.
- Bake for 12-14 minutes or until the topping is browned and the filling is bubbling.
Recipe courtesy Melecotte.com.