Market Bakery · Pear Turnover
Rissole aux Poires (Geneva Pear Turnover)
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Rissole pears are too hard to eat raw, and after new plantings stopped in the 1960s the trees became rare until replanting began again in the 1990s.
A half-moon of shortcrust pastry is filled with a reddish compote of hard cooking pears simmered for two to three hours with cinnamon sticks, then baked until golden. Geneva bakeries and some market stalls sell them in December and January, especially over the year-end holidays.
Why it's made this way: The filling uses old hard cooking-pear varieties such as Marlioz that grow at the Geneva end of the lake, and the Swiss culinary heritage inventory records it as a Geneva specialty shared with neighbouring Savoie.
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Part of World of Street Food — 3119 dishes from 118 countries.
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