Pyrus communis triple - Conference, Clapp’s Favourite and William’s

The Trio Pear Tree Conference, Clapp’s Favourite and William’s brings together three complementary varieties to offer fruits rich in flavours from mid-August to the end of October, and even until January if stored properly. All three varieties bloom in April, resulting in a self-pollinating fruit tree that offers a diversity of fruit over a longer period, while remaining healthy, productive, and vigorous. These three varieties can be enjoyed fresh when harvested or used in cooking. William’s, juicy and melting, is an excellent pear with a well-established reputation. Clapp’s Favourite, melting in the mouth, releases its sweet and aromatic flavours. And Conference is a late variety of excellent taste that can be stored for part of the winter. After a particularly dazzling spring flowering, the pear tree adorns itself for the season with dark green foliage that will take on beautiful autumnal hues before falling for the winter. Its excellent cold resistance and adaptability to all types of soils, except overly suffocating ones, allow the pear tree to thrive in all regions, even at high altitudes. Both ornamental and fruitful, this trio finds a place planted on a lawn, at the back of a flower bed, in an orchard, or as part of a fruit hedge. This variety is ideal for small gardens or to meet space constraints.

This tree combines three grafts:

- A graft of Conference Pear: a very hardy variety, not frost-sensitive and not very susceptible to scab, which grows in all regions. The pears, elongated in the shape of a water drop, ripen from the end of September. Their skin is light green, irregularly marbled with brown. The creamy white flesh is sweet, juicy, slightly firm, and granular near the core. Harvested two weeks before ripeness, around early October, they can be stored in a cool, but frost-free and ventilated place, until January.

- A graft of Clapp’s Favourite Pear: an old American, hardy, vigorous variety, resistant to scab. It produces fruits of excellent taste, loved by gourmets. The fruit is large, pear-shaped, more or less elongated, with a smooth, thin, yellowish-green skin washed with purple-red on the sunny side. The flesh is yellowish-white, fine, melting, juicy, sweet, slightly acidic, and delicately perfumed. Harvest from late August over a period of 4 to 6 weeks. Not suitable for long-term storage, it is a delicious pear to be enjoyed fresh. When cooked, it lends itself well to many sweet or savoury recipes.

- A graft of William's Pear (syn. Bon Chrétien William’s): a very adaptable variety, easy to grow, renowned for the excellent taste of its large pears and their ability to be stored. The fruits are yellow when ripe, sometimes speckled with russet and offer a fine, juicy, melting, sweet, and delightfully aromatic flesh. Fairly large, with a diameter of about 7 cm, round and squat, they can be harvested from August and stored perfectly until November, either in a well-ventilated cellar or in the refrigerator.

Pyrus communis (Common Pear) is a fruit tree belonging to the Rosaceae family. Present in Europe since ancient times, it originates from the forests of Western Asia. Over the centuries, a very large number of cultivars have emerged. Its cultivation is widespread in Europe. 'Conference' 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 introduction dates back to 1895, following the international pear conference held in London. 'Clapp’s Favourite', also known as 'Fruhe Clapps', is a variety that was obtained by Mr. Thaddeus Clapp in 1860, in Boston (Dorchester neighbourhood) in the state of Massachusetts (United States) from a chance seedling of the cultivar 'Fondante des Bois'. 'William’s', also known as 'Bon Chrétien William’s' or 'Bartlett' in the USA, is an old pear variety, resulting from a natural seedling, obtained in 1796 in the United Kingdom, by Stair Wheeler (English schoolteacher), and then more widely disseminated in the 19th century by Williams of Turnham (nurseryman).

This pear tree forms a pyramid-shaped tree, reaching approximately 4 to 6 metres in height and 4 metres in width at maturity, producing numerous slightly arched branches, with a spreading habit. Its habit is well suited to tall forms (standard) or low forms (bush) and occasionally espalier-trained (fan-trained). Its deciduous foliage consists of large, 8 to 10 cm long, alternate, ovate, shiny green leaves, turning yellow-orange in autumn. Flowering occurs between late March and mid-April. The single, white, 2 to 3 cm diameter flowers, grouped in umbels, are nectar-rich. They can be destroyed by frost from -2 to -3 °C. It is a hardy tree that tolerates temperatures around -25 °C and is suitable for cultivation in all regions, including high altitudes. Pear trees are self-sterile or self-incompatible, meaning the flowers cannot fertilise themselves. However, due to this combination of varieties, cross-pollination will occur between the varieties, ensuring maximum fruit set.

These three varieties of pear trees grafted onto the same tree offer abundant and regular fruiting and rapid fruiting, around 3 to 4 years, with optimal fruit production occurring after 5 to 7 years. An adult pear tree (between 10 and 20 years old) produces an average of 30 to 50 kilograms of fruit per year. The first harvests can begin with 'William's' around mid-August, then continue with 'Clapp’s Favourite' in September, and end with  'Conference' in October. It is important to harvest the fruits slightly before they are fully ripe and with their stems to ensure good storage. Since pears are quite fragile, they should be harvested delicately by hand. The fruit can be consumed immediately after harvesting. Pears can be eaten raw or cooked, in compotes, pastries, and desserts, in fruit salads or composed salads, paired with cheeses, or served as an accompaniment to savoury dishes, alongside ducks, white meats (poultry and lamb), or game. They are also perfect for making juices or preserved fruits in syrup.

Pears are rich in water, refreshing and thirst-quenching. With their fleshy texture, they provide a great feeling of satisfaction. Moderately calorific, they are rich in potassium, calcium, and magnesium, with a significant iron content. Their content of vitamins C and E, antioxidants, and fibres make pears a healthy choice. They are invigorating, energising, and rehydrating. The fruits can be stored for only a few weeks after harvest, for William's and Clapp’s Favourite, and until January for the Conference. Store in a cool, clean place, protected from light, at a temperature around 8 to 10 °C, or in a cold room, sealed off from outside air, at a temperature of 1 to 3 °C.