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Two conference pears growing on a pear tree

Pears

Pears are in season in the UK. Enjoy these juicy fruits in all sorts of dishes – and help wildlife (and the next generation) by growing a pear tree or two


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There are more than 3000 varieties of pear grown across the world. In the UK, pears have become an important part of our food heritage – they've been growing in our orchards and gardens since at least the 10th century.


A pear tree (containing a partridge) famously features in the traditional festive song The 12 Days of Christmas – the lyrics for this carol were first published in 1780. Pears are also associated with the city of Worcester. There are three pears on the city's coat of arms – it's said that, during a visit in 1575, Queen Elizabeth I made the fruit an emblem of the city after seeing a magnificent pear tree laden with fruit.


Conference pears (pictured above) are the most commonly available pears in the UK, and the variety was first introduced in 1894. Keep an eye out for Williams, Comice or Concorde pears too.


But despite the UK offering ideal pear-growing conditions, only around eight per cent of pears sold in the UK are home grown – and traditional orchards are now rare. In fact, according to People's Trust for Endangered Species, 90% of traditional orchards have been lost since the 1950s.


This is a shame, not just because the trees bear delicious fruits, but also because pear trees (and orchards in general) are fantastic for wildlife.

Beth pear growing on a tree

Planting a pear tree in your garden or community green space can really help to boost biodiversity – and you can grow varieties not commonly found in shops (such as Beth, pictured above and below).


Pear tree blossom is a good source of nectar for bumblebees and other pollinating insects. Like other fruit trees, pear blossom is usually prolific – so it provides masses of nectar-rich blooms in a compact area, meaning insects don't waste energy flying around to find food. The fruits are eaten by birds – and thrushes, blackbirds, redwings and fieldfares can often be seen pecking at windfalls.


Buy pear trees*


Orchards containing pear, apple and plum trees are a fantastic habitat for all sorts of wildlife, as they provide a mosaic of different habitats. Badgers, butterflies, bats, foxes, and many different species of birds and insects are all attracted to orchard areas.

Bowl of Beth pears

If you do grow your own pear tree, you may have to wait a while to enjoy the fruits. But the old saying 'walnuts and pears, you plant for your heirs' reminds us of the importance of planting trees, even if we won't benefit from them immediately.


Once a pear tree does bear fruit, there are lots of ways to enjoy the harvest. Pears are a delicious addition to a fresh fruit salad – just toss in a little lemon juice first to prevent browning.


You can also add pears to a savoury salad – they add a sweet, juicy flavour that complements strongly flavoured ingredients such as chicory, blue cheese or walnuts. They're great as an alternative to grapes on a cheese board too.


Whole pears are wonderful when poached in red wine with sugar and spices – or poach in a light sugar syrup and serve with chocolate sauce for Poires Belle Hélène, a classic French dessert.  


And pears are particularly tasty when paired with almonds or ginger in cakes, pies or puddings, such as in these two easy recipes.

Slice of pear frangipane tart on a plate with cream

Pear frangipane tart

For the pastry:

225g plain flour

170g butter

1 egg yolk

1 dessertspoon caster sugar

2 tablespoons cold water

pinch of salt


For the filling:

6 ripe pears

150g butter, softened

150g caster sugar

3 eggs, beaten

150g ground almonds


To make the pastry, put all the ingredients into a food processor and mix, in short bursts, until the pastry begins to form a ball. Or rub together the butter, flour and sugar, then stir in the egg and water and mix until a soft dough is formed. Wrap the dough in cling film and chill in the fridge for 30 minutes, then roll out onto a floured surface. Put into a greased 25cm flan dish and trim any excess pastry from the edges. Return to the fridge for a further 20 minutes.


To make the frangipane, beat together the butter and sugar, then gradually add the eggs, mixing well to form a smooth consistency. Finally, fold in the ground almonds.


Peel and core the pears and cut them into thick slices. Spread the frangipane mixture over the base of the pastry case, then arrange the pear slices on top. Bake in a preheated oven at 160ºC for around 45 minutes – the top of the flan should be set, golden and slightly springy to the touch.


Serve with fresh cream, custard, or ice cream.

Bowl of pear crumble with ice cream

Pear, ginger and marzipan crumble

4 large conference pears, peeled, cored and chopped into chunks

1 tablespoon diced stem ginger

1 tablespoon orange juice

120g marzipan, cut into small cubes

150g plain flour

50g ground almonds

100g butter

100g granulated sugar


Put the pears and ginger into a saucepan with the orange juice and simmer gently for about five minutes until the fruit is soft but not mushy. Transfer to an ovenproof dish and scatter the cubed marzipan all over the top.


Rub together the flour, almonds and butter until they resemble fine breadcrumbs, then stir in the granulated sugar. Alternatively, if you have a food processor, use it to whizz the flour, almonds, butter and sugar together. Sprinkle the crumble mixture over the pears and press down lightly with a fork.


Bake in a pre-heated oven at 180ºC for 35 minutes, until golden brown. Serve hot with custard, cream or ice-cream.

Little Green Space October 2024

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