Pyrus communis Conférence - Pear Tree

The Conference Pear is a very hardy variety, not frost-sensitive and not very susceptible to scab, which grows in most regions. The pears, of an elongated teardrop shape, reach maturity by the end of September. Their skin is light green, irregularly marbled with brown. The flesh, creamy white in colour, is sweet, juicy, slightly firm and granular near the core. Harvested two weeks before ripeness, i.e. early October, they will keep in a cold but frost-free and ventilated room until January. A cross-pollinating variety that requires the presence of another pear tree.

The pear tree is native to central Asia and has been cultivated in China for 6,000 years. It was introduced to Europe around the 6th century. The Conference Pear, well known for its adaptability, is a variety that was obtained in 1884 by Thomas River of Sawbridgeworth, England, from a chance seedling of the cultivar Léon Leclerc de Laval. Its baptism dates back to 1895, following the international pear conference held in London.

Though it is not frost-sensitive and can withstand temperatures as low as -20°C (-4°F), the Conference Pear will still appreciate a sheltered and sunny situation, avoiding frost-prone and windy situations. Easy to grow, it likes fresh and deep soils, but dislikes excessively draining and alkaline soils. In winter give it a handful of wood ash, rich in potash, to improve flowering and fruit quality.
Its upright habit gives it a tall and slender silhouette. Its oval-shaped leaves, finely toothed at the edges, have a petiole as long as the lamina and measure about 8 to 9 cm (3 to 4in).
Its flowering is late, starting in early April, protecting it from frost. Its flowers are formed of 5 white-pink petals. They are not self-fertile. It is therefore necessary to plant another pear tree nearby. The most commonly used pollinators are the Doyenné du Comice and General Leclerc varieties. Being entomophilous, pollination is mainly carried out by bees.
This variety is known for the elongated shape of its pears as well as their unique flavour: juicy, sweet and delicately acidic. It provides a very good yield. Maturity occurs in mid-October.

Pears can be eaten fresh, in syrup, in pastries, in jams and compotes, and can be used to make alcoholic beverages.