CHANDLER & DUNN

 FARMING FOR THE FUTURE

PEARS

"In our Perry Farm orchards we grow three main varieties of pear."

We grow three main varieties of pears. We aim for a Grade 1 ‘supermarket quality’ crop, and any fruit below that standard are sold on for juicing.

  • Conference

    The biggest selling pear in UK and Europe.

    Uses:  A popular table pear - delicious eaten firm or ripe; and excellent dessert pear when eaten with cheese.

    Origin:  Developed in Britain, this pear owes its name to the fact that it won first prize at the National British Pear Conference in London in 1885.

    Colour:  Greenish-brown skin, becoming pale yellow when ripe; with white flesh that turns  pale yellow ripe.

    Character:  Medium sized, with a distinctive long tapering shape. Thick russet mottled skin. Very fine textured, soft flesh which is very juicy when ripe.

    Flavour:  Fine, fresh, soft taste.

  • Doyenné du Comice

    Uses:  A popular dessert pear.

    Origin:  Introduced from France in 1849, having been bred at the Garden of Comice Horticole in Angers in the 1840s.

    Colour:  Greenish-brown skin, becoming pale yellow when ripe; with white flesh that turns pale yellow ripe.

    Character:  Average to slightly large with a dumpy-looking, often irregualar shape. The skin is a  green-yellow colour with some russetting. Feels quite heavy to hold because of the  high water content. The flesh is yellowish white flesh - very soft and melts in the mouth with no hint of crunchiness. Like an avocado you need to carefully judge the  ripeness as there is a relatively small window for tasting the fruit at its best.

    Flavour:  Sweet full taste - tender, buttery and melting, very juicy, rich, sweet and delicately perfumed with a sort of cinnamon flavour.

  • Concorde

    The Concorde is a unique pear variety that combines the best features of the Conference and Comice pears from which it is derived. It is ideal for any cooking or baking use, as well as for fresh eating.

    Uses:  An excellent all-purpose pear. Eat it fresh, slice it into salads, roast, grill, poach, or sauté. The dense flesh makes it ideal for cooking as they hold their shape and flavour   even at high temperatures. Plus, they are slow to brown when cut, so are ideal for salads and cheese board..

    Origin:  A hybrid of Conference and Comice pears, bred in East Malling in the 1970s/80s

    Colour:  Greenish-brown skin, becoming pale yellow when ripe; with white flesh that turns  pale yellow ripe.

    Character:  Green sometimes golden russet skin, with the beautiful shape and crisp texture of  the Conference pear (elongated neck and firm, dense flesh).

    Flavour:  Vanilla-sweet, reminiscent of the supple sweetness of Comice pears.

     

 

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