Pear
stoofpeer · handpeer · Pyrus communis
Pear: what every chef needs to know
Walk through any serious kitchen and you will spot The pear: a pome fruit with a large number of varieties ranging from soft and sweet (Conference, Doyenné du Comice) to firm and suitable for braising (Gieser Wildeman, Saint-Rémy). In commercial kitchens, pears are used in desserts, salads, meat accompaniments, chutneys and poached preparations. Braising pears discolour during cooking and turn a beautiful Bordeaux red through tannins.
Pear: nutritional values per 100g (raw, zonder schil)
Based on unprocessed product. Source: NEVO 2021 (RIVM/WUR) — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: NEVO 2021 (RIVM/WUR).
Pear: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Classic French pear tart of crisp pâte brisée filled with frangipane (almond cream) and poached pear halves. Named after Rue Bourdaloue in Paris, where the tart first appeared around 1850. The most iconic pear tart in French patisserie.
Vanilla ice cream with poached pear halves and warm chocolate sauce, sprinkled with chopped almonds. Invented by Auguste Escoffier in 1864 and named after Offenbach's operetta La Belle Hélène. One of the most celebrated desserts in the classical French repertoire.
Fresh pear slices served with Roquefort or another blue cheese, walnuts and honey. A classic French appetiser or cheese course in which the sweetness of the pear tempers the intensity of the blue cheese. Simple and timeless in bistros and brasseries.
Pear poached in red wine with cinnamon, star anise, orange zest and sugar. When cut, the exterior reveals a deep crimson colour while the centre remains cream. A classic French winter dessert, served with crème anglaise or whipped cream.
Fermented drink made from pear juice, traditionally produced from small, bitter perry pear varieties unsuitable for eating. Originally from Herefordshire (England) and Normandy. Historically the equal of apple cider in the European farmhouse tradition.
Crisp salad of rocket or chicory, pear, gorgonzola dolce, walnuts and honey-mustard vinaigrette. Popular in Italian restaurants and Dutch bistros. The combination of sweet, salty, bitter and nutty is a timeless flavour-structure classic.
Pear: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
Use red wine, cinnamon, cloves and star anise. The pear should be tender but hold its shape. Core temperature approximately 80 °C.
Brush immediately with lemon juice after cutting: pear oxidises quickly (enzymatic browning).
Use firm varieties (Conference): half and core crosswise. Brush with butter and honey. grill marks add caramel nuttiness.
Pear: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Pear: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Pear season runs from August to December in Northern Europe. Dutch and Belgian Conference pears are renowned worldwide.
Pear: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Pear: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
Demi-sec Vouvray is the classic reference for pear desserts: the quince notes and honeyed richness of Chenin blanc connect precisely with the delicate, sweet-floral flavour of Conference, Williams, or Doyenné du Comice pears. Tarte Bourdaloue with a glass of Vouvray demi-sec is gastronomic heritage of the Loire valley.
- Vouvray Demi-Sec (Domaine Huet: Le Mont Demi-Sec, Foreau, Champalou)
- Montlouis-sur-Loire Demi-Sec (betaalbaar alternatief)
- Vouvray Moelleux (sweeter, for peerdesserts)
- Coteaux du Layon (bij peer-blauwe kaas)
For pear-gorgonzola or pear-blue cheese combinations, Gewürztraminer is the only wine that complements both sides of the pairing: the floral lychee notes suit the pear, while the full body and light sweetness temper the intensity of gorgonzola. An Alsatian classic on the cheese board.
- asace Gewürztraminer (Trimbach, Hugel, Zind-Humbrecht)
- asace Gewürztraminer Vendanges Tardives (for dessert-kaas combinaties)
- Gewürztraminer Alto Adige DOC (droger, bij hartige toepassingen)
- Tokaji Furmint Dry (Hongarije, for gevorderd)
The pepper note and apple-citrus acidity of Grüner Veltliner connect with the light, fresh notes of pear in savoury salads. With pear-walnut-gorgonzola salad or pear-rocket, GV provides the necessary freshness without overpowering the delicate pear flavours.
- Wachau Federspiel GV (toegankelijk, lichter)
- Wachau Smaragd GV (voller, bij warme gerechten)
- Kamptal GV DAC (Bründlmayer, Loimer)
- Kremstal GV DAC (Nigl)
The mineral, citrusy freshness of Sancerre Sauvignon blanc is the perfect counterpart to pear-cheese salad: it cuts through the fat of the cheese and brings the delicate pear flavours to the fore. One of the most popular aperitif pairings in Parisian bistros.
- Sancerre Blanc (Henri Bourgeois, Domaine Vacheron, Lucien Crochet)
- Pouilly-Fumé (de Ladoucette, Didier Dagueneau)
- Touraine Sauvignon (betaalbaar alternatief)
- Albariño Rías Baixas (Spaans alternatief)
Riesling Auslese with its perfect balance of pear-like fruitiness, acidity, and residual sugar is a classic choice with pear desserts. With Poires Belle Hélène or poached pear with chocolate sauce, the Auslese offers sufficient sweetness and freshness to accompany the dessert.
- Mosel Riesling Auslese (Dr. Loosen, Selbach-Oster, J.J. Prüm)
- Rheingau Riesling Auslese (Robert Weil, Schloss Johannisberg)
- Pfalz Riesling Spätlese (Müller-Catoir, Dr. Bürklin-Wolf)
- Nahe Riesling Spätlese (Schlossgut Diel)
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Pear
How do I prevent cut pear from browning?
Rub with lemon juice or immerse in lightly salted water immediately after cutting. Enzymatic browning begins within 5 minutes of exposure to air.
What is the difference between a dessert pear and a braising pear?
Dessert pears (Conference, Comice) are soft and sweet, suited to raw use and brief poaching. Braising pears (Gieser Wildeman, Saint-Rémy) are compact and firm, becoming tender only after 30–90 minutes of slow cooking.
Why do braising pears turn red when cooked?
Tannins in braising pears react with anthocyanins in red wine and acid (vinegar) under heat. This gives the characteristic Bordeaux-red colour. White wine or water produces a golden-yellow colour.
At what temperature should you store Pear?
Store Pear at 0 to 4 °C ripe, 12 to 15 °C unripe, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Pear professionally?
The primary professional technique for Pear is Poaching (red wine) at 85 to 90 °C for 20 to 45 min afhankelijk van rijpheid. Always verify core temperature with a calibrated probe thermometer.
Does Pear contain allergens?
Pear is free from all 14 EU declarable allergens under EU Regulation 1169/2011 Annex II. Always verify with your supplier for processed variants.
Alternatives for Pear
Professional substitutes for pear in hospitality: culinary alternatives, allergen-free options and seasonal replacements. Including HACCP storage conditions per alternative.
Steviger of structure, less sweet. Budget-alternatief in taarten and chutney.
Asian pear: knapperiger and sappiger. refined for kaasplankjes and salad.
Hogere pectin, ideal for gelei and pasta. must always cooked are.
Legal disclaimer: For informational purposes only
Read full disclaimer ▼
Collapse ▲
Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
All information is subject to the KitchenNmbrs Terms and Conditions.
Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
