Sweet, juicy, and velvety, pears factor well into countless autumn and winter recipes. Here are some of the most popular varieties along with some recipe ideas.
Abbott pear
This widespread French variety differs from the others thanks to its large, unmistakably elongated shape and green-yellow skin that encases the firm flesh. Exceptionally juicy and sugary, the Abbott pear lends itself well to recipes for cakes, tarts, flans, charlottes, and other pastries.
Decana pear
With its unmistakable round shape, smooth skin, and sweet, dense pulp, the Italian Decana pear makes optimal fruit juice and jams, more so than any other variety.
Kaiser pear
Also known as “Emperor Alexander” pears, this variety also hails from France. Unlike the Abbot pear, the medium-sized Kaiser pear wears a distinct yellowish-brown peel. Its dense pulp ranges from white to yellow and features a grainy texture that’s not excessively juicy and a slightly acidic note that undercuts its vibrant flavor. Resistant to peeling or cooking due to its firm texture, the Kaiser pear works exceptionally well for preserves and in savory dishes. Slice the pear and toss the pieces into a salad with shrimp, octopus, and walnuts, or serve as an appetizer alongside creamy cheese, such as gorgonzola, or a more delicate variety like goat cheese or robiola. The Kaiser pear also complements strongly flavored cold cuts, such as coppa or speck.