Get Fresh & Fruity Pears Conference

Get Fresh & Fruity Pears Conference

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Conference Pear

The best known of all Conference pear is excellent eaten as a dessert pear but also exceptional when cooked. The long bell shaped fruits with firm flesh can be eaten hard or fully ripe with a smooth juicy flavour.

    Pear recipes

    Pears can be thick- or thin-skinned with juicy, sweet flesh that can be buttery or slightly granular in texture, depending on the variety. The main British-grown varieties are Doyenne du Comice, Conference pear and Concorde. Comice has a meltingly soft texture, while Conference is slightly more granular. Concorde, a cross of the two pears, is buttery-textured.

    Recipes using pear

    Main course

    Light meals and snacks


    Starters and nibbles

    Side dishes


    Cakes and baking

    Drinks and cocktails


    See all recipes using pear

    Buyer's guide

    Pears are normally sold hard as they bruise easily. They will ripen in a few days at room temperature, but turn woolly if over-ripe.


    Pears are served cooked or raw, but in either case toss in a little neat lemon juice or acidulated water to prevent discolouration. Raw pears need to be prepared at the last moment. Use them in savoury salads, where they can be mixed with bitter leaves, sharp-flavoured cheeses, nuts or air-dried ham. To cook, peel and simmer pears gently, either in a flavoured syrup or with lemon, to enhance their delicate flavour. They are often poached with wine and spices. Cooked puréed pears are good in ice creams, fools and soufflés.

    Conference pear Article by Sybil Kapoor

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