Pyrus communis Plant de Blanc - Pear Tree

The 'Blanc' Pear Tree is a variety that produces small to medium-sized fruit, globular in shape, resembling an apple. The smooth skin is light green, turning yellowish-green when ripe, dotted with brownish-red spots and covered in cork at both ends. Its white flesh is firm, very juicy, sweet, and tart. The fruits are grouped in clusters on the branches. Harvesting takes place all at once around mid-October. When pressed, it yields a high-quality, sweet juice. This juice is used to make pear juice, which, after distillation, becomes pear brandy. The fermentation process takes place when the pears are ripe, around late October, early November. Plant de Blanc is the main variety used 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 fruit production.

Pyrus communis (Common Pear) is a fruit tree belonging to the Rosaceae family. It has been present in Europe since ancient times and is native to forests in Western Asia. In France, pear trees appeared in the 16th century, when several species were cultivated in the gardens of the king during the reign of Louis XIV. Over the centuries, a large number of cultivars have emerged. Its cultivation is widespread in Europe. In 1607, the Thresor de Santé wrote that in "Normandie la basse," cider and pear wine were made, which were warming and intoxicating. 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 parts of Normandy, pear cider remained limited to certain areas in the south and east of the region, notably in the Domfront region (Domfront en Poiraie, a new commune in the south of Orne, in the Normandy region).

The 'Blanc' variety has its origins in Normandy, where it has been cultivated since at least 1857. It is undoubtedly the most commonly used variety for making pear brandy. This pear tree forms an upright pyramid-shaped tree, reaching approximately 6 metres (20 feet) in height and 5 metres (16 feet) in width at maturity. It produces numerous diverging and trailing branches. Pear trees can be grown as standard or dwarf trees. The deciduous foliage consists of large, alternate, ovate, shiny green leaves that turn yellow-orange in autumn. The flowering occurs in the second half of April, which usually protects it from frost. The white flowers, single and 2 to 3cm (1in) in diameter, are grouped in umbels and are rich in nectar. They can be destroyed by frost at temperatures below -2 to -3°C (28.4 to 26.6°F). It is a hardy tree that can withstand temperatures around -25°C (-13°F) and is suitable for cultivation in all regions of France, including high altitudes. This Pear Tree is self-sterile or self-incompatible, meaning the flowers cannot fertilize themselves. That's why the presence of other pear varieties nearby, flowering at the same time, is necessary. For example, the 'Beurré Hardy', 'Conference', 'Doyenné du Comice', 'Fausset', 'Jules Guyot', 'William's Bon Chrétien', and 'William's Rouge' varieties are suitable for cross-pollination, increasing the number of fruits. In a pear orchard, cross-pollination occurs based on the number of trees.

This Pear Tree is a very productive variety, with quick fruiting and abundant, irregular, good fruit production every two years. Harvesting begins around mid-October, and the fruits can be consumed as they ripen. Towards the end of October, the pears are pressed to obtain a fermented sparkling juice, which is used to make a clear, pale yellow to golden yellow drink called "poiré." It is characterized by fine bubbles that are not aggressive and aromas dominated by fruity (citrus, peaches, etc.) and floral notes, with hints of exotic fruits. The flavors are balanced between acidity, slight bitterness, and the sweetness provided by unfermented sugars. Brut perry (between 3.5° (38.3°F) and 5.5° (41.9°F) alcohol) or sweet perry (approximately 3° (37.4°F) alcohol) should be consumed chilled, between 10 and 12°C (50 and 53.6°F). Brut perry pairs well with all kinds of dishes, especially those made with veal, poultry, or fish. Sweet perry is wonderful to accompany desserts, cheeses, fruit salads, crepes, or to be used in cocktails. From perry, after distillation, pear brandy is made. Using pear must and pear brandy, the famous Mistelle is produced, a drink with an alcohol content ranging from 16 to 22° (60.8 to 71.6°F), usually consumed as an aperitif. High-quality vinegar can also be made from pears, known for its many culinary uses (sauces, marinades, chutneys, etc.) and its beneficial effects on health.

Moderately calorie-rich, pears are a good source of potassium, calcium, magnesium, and provide a significant amount of iron. Their content of vitamins C and E, antioxidants, and fibre make pears a healthy option. The fruits can be stored for a few weeks after harvest. They can be kept in a cool, dry place, protected from light, at a temperature of around 8 to 10°C (46.4 to 50°F), or in a cold room, sealed off from outside air, at a temperature of 1 to 3°C (33.8 to 37.4°F).