Pyrus communis Fausset - Pear Tree

The 'Fausset' Pear Tree is a variety that produces a medium-sized fruit with a regular pear-shaped form. The skin is light green, becoming yellowish-green when ripe, with light grey dots, covered with russet at both ends, and washed with carmine red when exposed to sunlight. Its white flesh is firm, coarse, very juicy, sweet, and tart. It is a particularly vigorous variety with a very long lifespan, some specimens being several hundred years old. In early November, the harvest is done all at once. After pressing, a sweet juice of excellent quality is obtained. It is used to make pear juice, which, after distillation, becomes pear brandy. The fermentation takes place when the pears are ripe, around late November. Fausset is a commonly used and appreciated variety in France for making pear brandy. It is a partially self-fertile variety that requires the presence of other pear varieties nearby to improve pollination and increase the number of fruits.

Pyrus communis (Common Pear Tree) is a fruit tree belonging to the Rosaceae family. It has been present in Europe since ancient times and is native to the forests of Western Asia. In France, pear trees appeared in the 16th century, when several species were cultivated in the royal gardens under the reign of Louis XIV. Over the centuries, a large number of cultivars have emerged. Its cultivation is widespread in Europe. The Thresor de Santé, written in 1607, states that in Normandy: "wine is made from apples and pears, which warms and intoxicates." Julien Le Paulmier (1520-1588), a French physician from Saint-Lô, dedicated an entire chapter to pears in his "Treatise on Wine and Cider." In the 16th and 17th centuries, while apple cider was gradually spreading to all Norman countries, pear cider remained limited to certain areas in the south and east of this region, particularly in the Domfront region (Domfront en Poiraie, a new commune in the south of Orne, in the Normandy region).

The Fausset variety has its origins in Normandy, where it has been cultivated since at least the mid-19th century. This pear tree forms an upright pyramid-shaped tree, reaching approximately 6 meters (20 feet) in height and 5 meters (16 feet) in width at maturity, producing numerous divergent and trailing branches. Pear trees can be grown as tall or dwarf trees. The deciduous foliage consists of large, 6 to 8 cm (2 to 3in) long, alternate, ovate, shiny green leaves that turn yellow-orange in autumn. Flowering occurs in late April, which usually protects it from frost. The white flowers, single, 2 to 3 cm (1in) in diameter, grouped in umbels, are honey-producing. They can be destroyed by frost at temperatures ranging from -2 to -3°C (28.4 to 26.6°F). It is a hardy tree that can withstand temperatures as low as -25°C (-13°F) and is suitable for cultivation in all regions of France, including high-altitude areas. This pear tree is self-sterile or self-incompatible; its flowers cannot self-pollinate. That is why the presence of other pear varieties nearby, with flowering occurring at the same time, is necessary. For example, varieties such as 'Beurré Hardy', 'Conference', 'Doyenné du Comice', Plant de Blanc, 'Jules Guyot', 'William's Bon Chrétien', and 'William's Rouge' are suitable for cross-pollination, thus increasing the number of fruits. In a pear orchard, cross-pollination is achieved through the number of trees.

The 'Fausset' Pear is a highly fertile variety, with rapid fruiting and a fairly high, irregular yield, good every other year. The harvest begins around late October to early November, and the fruits are consumed as they ripen. Around late November, pressing is done, and after pressing, a fermented sparkling juice is obtained to make a clear, pale yellow to golden yellow drink called "perry." It is characterized by its delicate bubbles that are not aggressive and by aromas dominated by fruity (citrus, peaches, etc.) and floral notes that develop nuances of exotic fruits. The flavours are balanced between acidity, slight bitterness, and the sweetness provided by unfermented sugars. Raw pears (between 3.5° (38.3°F) and 5.5° (41.9°F) alcohol) or sweet pears (approximately 3° (37.4°F) alcohol) are consumed chilled, between 10 and 12°C (50 and 53.6°F). Raw pear pairs well with all kinds of dishes, especially those based on veal, poultry, or fish. Sweet pear is wonderful for accompanying desserts, cheeses, fruit salads, crepes, or being used in cocktails. From pears, after distillation, pear brandy is made. From pear must and pear brandy, the famous Mistelle is elaborated, a drink that contains between 16 and 22° (60.8 and 71.6°F) alcohol and is usually consumed as an aperitif. It can also be used to make high-quality vinegar, renowned for its numerous culinary uses (sauces, marinades, chutneys, etc.) and its beneficial effects on health.

Moderately calorific, pears are rich in potassium, calcium, and magnesium, with a significant contribution of iron. Their content of vitamins C and E, antioxidants, and fibre make pears a health asset. They can be stored for several weeks after harvest. Storage can be done in a cool, clean place, protected from light, at a temperature of around 8 to 10°C (46.4 to 50°F) or in a sealed cold room at a temperature of 1 to 3°C (33.8 to 37.4°F).