Italy is blessed with an extraordinary variety of pears: the first appear in the markets in mid-summer, and then there is a steady stream of pears through the fall and winter months.
The Abate pear derives its name from Abbé Fetel, the French Abbot who developed the cultivar in 1866, and outside of Italy you may also find it called the Fetel pear or the Abbe Fetel. In Italy, it has proven ideally suited to the orchards of Emilia Romagna, and much of the Italian Pera Abate crop comes from this region.
The Pera Abate ripens in September and October, so this is the time for them. Once ripe they soften quickly, and therefore if you buy them you should only buy as many as you plan to eat in the immediate future.
From a nutritional standpoint, Pere Abate are richer in fructose and other simple sugars than most pears, and are therefore ideal when one needs a burst of energy. They are also a good source of fiber, mineral salts, and mallic and citric acid, which are antioxidant.
Though one can do other things with them, the classic Italian way of enjoying a pear is with a moderately firm wedge of Pecorino Toscano or Sardo (not Romano, which is much saltier). Indeed, there's a saying, Non far sapere al contadino quanto é buona la pera col pecorino -- don't let the farmer know how good a pear is with pecorino, presumably because if the farmer ever cottoned on to the combination, the supply of pears and cheese would dry up.
Italian Recipes With Pears:
Baked Pasta with Pears and Speck, Pasta Al Forno con Pere e Speck
Duck Stuffed with Pears, Anatra Ripiena con le Pere
Elisabetta's Quick String Bean Salad (with pears)
Fried Apples or Pears Farmer Style, Frittura di Mele o Pere alla Contadinesca
Pears in Wine, Pere al Vino
Pears Elsewhere On About:
Pear-Cardamom Truffle Bars
Mixed Greens with Pears and Blue Cheese Dressing
Pear Crisp with a Gingersnap Topping
Pear and Almond Dressing and Poultry Stuffing
Acorn Squash and Pear Pie
Savory Bourbon-Glazed Pears
The Abate pear derives its name from Abbé Fetel, the French Abbot who developed the cultivar in 1866, and outside of Italy you may also find it called the Fetel pear or the Abbe Fetel. In Italy, it has proven ideally suited to the orchards of Emilia Romagna, and much of the Italian Pera Abate crop comes from this region.
The Pera Abate ripens in September and October, so this is the time for them. Once ripe they soften quickly, and therefore if you buy them you should only buy as many as you plan to eat in the immediate future.
From a nutritional standpoint, Pere Abate are richer in fructose and other simple sugars than most pears, and are therefore ideal when one needs a burst of energy. They are also a good source of fiber, mineral salts, and mallic and citric acid, which are antioxidant.
Though one can do other things with them, the classic Italian way of enjoying a pear is with a moderately firm wedge of Pecorino Toscano or Sardo (not Romano, which is much saltier). Indeed, there's a saying, Non far sapere al contadino quanto é buona la pera col pecorino -- don't let the farmer know how good a pear is with pecorino, presumably because if the farmer ever cottoned on to the combination, the supply of pears and cheese would dry up.
Italian Recipes With Pears:
Baked Pasta with Pears and Speck, Pasta Al Forno con Pere e Speck
Duck Stuffed with Pears, Anatra Ripiena con le Pere
Elisabetta's Quick String Bean Salad (with pears)
Fried Apples or Pears Farmer Style, Frittura di Mele o Pere alla Contadinesca
Pears in Wine, Pere al Vino
Pears Elsewhere On About:
Pear-Cardamom Truffle Bars
Mixed Greens with Pears and Blue Cheese Dressing
Pear Crisp with a Gingersnap Topping
Pear and Almond Dressing and Poultry Stuffing
Acorn Squash and Pear Pie
Savory Bourbon-Glazed Pears