Cooking pear
When cooking pears different, mostly old ones pear varieties referred whose fruits are suitable only by cooking or baking for consumption. Some of the cooked pears are the forerunners of today's table pears.
background
The traditional (old) varieties are small, green, late yellowing and then very firm pears that have neither the sweetness nor the juiciness of table pears. The taste is spicy to slightly sweet.
preparation
Cooked pears are used in traditional dishes of the North German cuisine, for example the Schleswig-Holstein cuisine , especially for pears, beans and bacon as well as occasionally for turnip stew . They are also served with game, beef or desserts. Due to their aroma, the pears are a suitable accompaniment to countless dishes.
The cooking pear can also be used for baking. It is best to use the pear within two weeks of harvest or purchase. Until then, they are stored in a cool place.
sorts
Well-known types of cooked pear (examples):
- ' Gieser Wildeman Pear '
- ' Griese Bern '
- ' Big Cat 's Head '
- ' Long green winter pear '
- ' Red Cooking Pear '
- ' Wine Bergamot Pear '
Almost all good winter pear varieties, which are normally table pears, can deteriorate in their fruit quality in unfavorable locations (cold soils or in mountainous regions). In this case it is said that the variety is just a cooking pear. Examples of this are ' Countess of Paris ' or ' Pastor 's Pear '.
Cooking pears can also be dried to knots .
Web links
- Very detailed entry on "Kochbirnen" (reference to "Birnbaum" ) in Meyers Konversationslexikon , Leipzig 1907.
- Entry on the drying of cooked pears (in Meyers Konversationslexikon , Leipzig 1907).