forelle

Forelle is a term that can refer to more than one thing, most commonly a pear cultivar and a trout-related name in German-speaking regions. The two uses are unrelated botanically and culinarily, but both are encountered in everyday language and cuisine.

Forelle pear refers to a cultivar of the European pear (Pyrus communis). It is a medium-sized to large fruit with a skin that can be green to yellow, often overlaid with russet and a red blush. The flesh is creamy and fine-grained, usually crisp and juicy, with a sweet-tart flavor. Forelle pears ripen in late autumn and store reasonably well under proper cool conditions. They are eaten fresh, used in desserts, or poached and incorporated into cooking and baking.

Forelle in a culinary and linguistic sense is also the German term for trout. In German-speaking countries, Forelle is used as a general name for trout species, and appears in compound names such as Regenbogenforelle (rainbow trout) and Bachforelle (brown trout). In cuisine, Forelle preparations are common, ranging from simple pan-frying or grilling to classic preparations such as Forelle Müllerin (trout cooked in brown butter with lemon and parsley) or other butter-based sauces, often served whole or filleted.

In summary, Forelle may denote a late-season pear cultivar prized for fresh eating and desserts, or a broader term for trout in German-speaking gastronomy.