Pear tree Duo - Pyrus communis Conference and Williams

The 'Conference' and Williams' duo pear tree offers flavourful fruits harvested from mid-August until November. These two complementary varieties, grafted in a Y-shape onto the same trunk, have overlapping spring flowering periods. They mutually pollinate, ensuring an abundant and high-quality harvest. This very ornamental, "two-in-one" pear tree boasts an intense white blossom before the foliage appears. The tree also displays beautiful autumn colours. The very hardy and adaptable pear tree can be cultivated in many regions, including at higher altitudes. It can be used as a standalone specimen on a lawn, at the back of a flowerbed, within an orchard, or as part of a fruit hedge.

This tree combines two grafts:

- A 'Conference' Pear graft: An old variety, highly prized in Europe. It flowers in early April, producing a multitude of small, nectar-rich, white flowers, sensitive to late frosts. The fruits are elongated, with thin, rough green skin that turns yellow-bronze when ripe. Their flesh is melting, juicy, and sweet, with a slight musky aroma. Harvested from September to October, the 'Conference' pear stores easily for several weeks in a cellar or cold room. It can be enjoyed both raw and cooked, in pastries or as an accompaniment to sweet-savoury dishes.

- A Williams' Pear graft: A slightly later-flowering variety, around mid-April, also offering generous and decorative blooms. Its fruits are rounded, with smooth, thin, light green skin, turning golden yellow when ripe. Their flesh is very melting, juicy, and fragrant, with a distinctive sweet-tart flavour. Harvest from August to September, slightly earlier than the 'Conference'. Highly prized for compotes, juices, and brandies, the 'Williams' pear is also delicious when eaten fresh.

Pyrus communis (the common pear) belongs to the Rosaceae family, like the apple tree and the quince tree. Native to Europe and Western Asia, it has been cultivated since antiquity for the quality of its fruits. The 'Conference' pear was developed in England in 1894 by Thomas Francis Rivers. Its name comes from an award won at the British National Pear Conference. Valued for its disease resistance, good storage qualities, and ability to produce fruit even in cooler climates, it is now one of the most widely grown varieties in Europe. The 'Williams' pear, also known as the 'Williams' Bon Chrétien', was discovered in the 18th century in England and popularised in France by Abbé Hardenpont. Its unmistakable fragrance and ultra-melting flesh make it a must-have variety, both for fresh consumption and for processing into juices or brandy. This Y-grafted pear tree develops a slender and balanced silhouette, reaching approximately 4 to 5 metres in height at maturity. It is suitable for both free-standing forms and espalier training, ideal for optimising space in a small garden. Its deciduous, ovate, dark green, slightly glossy leaves turn beautiful golden hues in autumn. Flowering occurs in spring, between early and mid-April, with an abundance of delicately scented, white flowers. Though sensitive to late frosts, this flowering is nevertheless very abundant, ensuring good fruit set. Thanks to the presence of two varieties on the same tree, cross-pollination is optimised, promoting better yields. Hardy down to -20°C, this pear tree adapts to many climates and thrives in deep, moist, well-drained soils.

This Duo pear tree allows for an extended harvest, offering delicious fruits from late August to early November. The earlier 'Williams' pear is harvested between August and September. It is delicate and highly fragrant, perfect for eating fresh, as well as for juices, compotes, jams, or brandy. Its melting, juicy flesh makes it a staple for desserts, particularly tarts and Poires Belle-Hélène. The later 'Conference' pear reaches maturity between September and October. It is ideal for eating fresh, thanks to its fine, sweet flesh. Highly valued for its good storage qualities, it can be kept for several weeks in a cool place. When cooked, it pairs wonderfully with sweet-savoury dishes, particularly alongside cheeses (Roquefort, Bleu d'Auvergne) or meats like duck and pork. A mature pear tree (between 10 and 20 years old) can produce 30 to 50 kg of fruit per year, ensuring a bountiful harvest season after season.

Bursting with juice, the pear is a refreshing and thirst-quenching fruit. Its generous flesh provides lasting satiety. It is moderately calorific and a good source of potassium, calcium, and magnesium, while also providing a notable amount of iron. Thanks to its richness in vitamins C and E, antioxidants, and fibre, it is a healthy choice. Toning and revitalising, it contributes to the body's hydration. 
Pears can be stored for a few weeks after harvest, but rarely beyond mid-November. To optimise storage, it is advisable to keep them in a cool, dry place away from light, at a temperature between 8 and 10°C. They can also be placed in an airtight cold room, where they will keep longer, between 1 and 3°C.