Product Name: Pitmaston Duchess
Scientific Name: Pyrus spp
Country: UK (England) Region: Worcestershire
Appearance: Very large pale green dessert pear
What makes the product special? A historic pear of great quality
Who cares about it? A few fruit enthusiasts and food folk
Who still uses / eats it? Sadly very few people
Is it hard to find? Why? As a fruit you won’t find it anywhere but it can be bought as a tree from a few nurseries
What factors make it at risk of being forgotten and / or extinct? Its non commercial status and the lack of popularity of almost any pear that isn’t conference.
What does it taste like? (Home cook, producer and / or chef’s perspective) In 1895 George Bunyard described it as “the best and finest market pear” rarely less than 12oz each they can make as much as 28oz in weight.
Where does it come from? Was raised in 1841 by John Williams of Pitmaston in Worcestershire,
How is it grown, raised or produced? (Producer’s perspective) Ceased to be commercial variety after WWII
Culinary Uses: Was once considered the premier pear for canning and bottling.