Kletze
The Kletze ( Bavarian-Austrian , mostly in the plural Kletzen ), Hutze or Hutzle ( Alemannic ), High German dehydrated pear , is the dried pear as dried fruit . The Darren is specialized for preservation ( preservatives ).
The "scoop" has a different meaning in the dialect of the Electoral Palatinate . A pine cone is called that here.
The origin of the word "Kletze" lies in the Middle High German word klœzen "splitting", since the pears are split to dry. "Hutze" stands for Hutzel , "something withered, shrunken", compare Hutzelig "old and wrinkled", as well as Hutzel , dialect form for the wooden pear ( pyrus communis sylvestris ).
The Kletzenbirne or Klotzbirne are still available today as varieties specially bred for the purpose of producing dried fruit , which, since they are an old type of fruit for farmers' self-sufficiency, have no special name of their own. It is characterized by a particularly stable shell and a very high sugar content. Raw - when harvested - it is usually less enjoyable. In general, late-ripening and sweeter pear varieties with firm pulp are preferred for pear production , as these produce a higher yield and better quality.
The Kletzenbrot traditionally made around Christmas is well known .
Kletzen are also placed in a pear brandy in order to get a more intense pear taste with a sweetish finish , Kletzen are also used for liqueurs .
Web links
- Dehydrated pears in the database of Swiss culinary heritage
Individual evidence
- ↑ Kletzenbirne I . In: Pear Variety Database . Fruit growing test facility St. Andrä in Lavanttal. //www.ova-online.at/ (December 4, 2006)