🍐 The little pear with a big heart: Bozi pear
Discover the Bozi Pear — a traditional Swiss variety from Fribourg that shines when cooked. Simple, seasonal, and perfect for cosy autumn and winter moments, this recipe brings out its delicate, aromatic flavour and lets it take its rightful place on the plate.
The other day at the market I met a pear I had never seen before — the Bozi pear. Small, round, and growing in tiny clusters, it immediately made me smile. There is something so charming about an ingredient that looks humble, yet carries a whole regional tradition in its skin.
Biting into it, I found a flavour that was crisp like green apple, lightly sweet, and slightly spicy — subtle, but full of character. A fruit that doesn’t demand attention, but rewards it. In Fribourg, these pears are cooked rather than eaten raw, becoming tender and aromatic — and that is where their magic truly comes alive. I couldn’t resist trying it myself.
To celebrate this little heritage beauty, I paired it with the vegetables and flavours that define our Swiss autumn: squash, cavolo nero, onions, nuts, warmth, and generosity. The result is a vegetarian dish that feels comforting, rustic, and special enough for a long, candle-lit table.
🍂 Roasted autumn vegetables with Bozi pears, cavolo nero & hazelnuts
Ingredients
- 2-3 Bozi pears quartered and cored
- 600 g squash or pumpkin cut into wedges
- 2 red onions cut into wedges
- 1-2 carrots cut into chunks
- 6–8 cavolo nero leaves stems removed, leaves roughly torn
- 2 handful Swiss hazelnuts (because they are available) roughly chopped
- olive oil enough to drizzle over the vegetables
- sea salt & black pepper to taste
- fresh thyme can also be dried thyme
Spiced pear glaze
- 20 g butter olive oil for vegan
- 1 tbsp honey or maple syrup
- 1 pinch cinnamon and/or nutmeg
- 1/2 lemon juice and zest
Instructions
Roast the vegetables
- Heat the oven to 200°C. Place squash, onions, and carrots on a baking tray, drizzle with olive oil, season well, and roast for 25–30 minutes, until golden at the edges.
Glaze and add the pears
- Melt butter (or olive oil) with honey (or maple syrup), spice, and lemon. Brush over the pear quarters, tuck them among the vegetables, and roast for another 10–15 minutes, until glossy and tender.
Finish with cavolo nero and hazelnuts
- Add the cavolo nero and hazelnuts to the tray, drizzle lightly with oil, and roast for another 8–10 minutes, until the greens crisp slightly and the nuts are toasted.
Serve
- Transfer everything to a large platter and spoon over any tray juices. Taste, adjust seasoning, and serve warm.
This dish pairs beautifully with a glass of earthy red wine or unfiltered apple must. I love placing it in the centre of the table for sharing — the sweetness of the pears, the crunch of hazelnuts, and the earthiness of the vegetables create a balance that feels both rustic and elegant. The kind of plate that invites everyone to stay for one more story.
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