Fall is the peak season for Fisée pears! And I was given a big bag full of them, so since the opportunity is there, I took the opportunity to test the recipe for you!
The Fisée pear pie is THE All Saints’ Day dessert par excellence in the Pays de Caux! From Fisée or Fizet, both spellings exist (among others I would say), not much is actually known about this variety of pear, except that it dates back according to written records to 1628, and that its geographical area of cultivation is limited to the north of the Seine-Maritime, in the Pays de Bray and part of the Pays de Caux, and a little in Picardy. The origin of the word would perhaps come from its shape of rocket, but nothing is less sure!
The particularities are its small size, and the impossibility of consuming it raw. Indeed it is very hard, and it is only after a long cooking, when the reddish color of its flesh will be revealed, that you can consume it.
Therefore, it is used exclusively to make the famous Pear Pie that we currently find and still for a few days on our markets and in our pastry bakeries. It is also suitable for Poires au Vin or for making Poiré, compotes and jams.