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seeking the best quality while respecting traditional production methods.
Most of them are family owned, of human size. We value the direct collaboration with them.
By buying directly at the source, we are proud to contribute to the local economy,
while ensuring that, ultimately, our clients get the most tasty and fresh products at the best prices.
All our farmers follow specific certifications minimizing the use of chemicals. From sustainable agriculture ‘’Agriculture Raisonnee’’ (AR) to Organic certified ‘’Agriculture Biologique’’ (AB), these guarantees that the fruits delivered to you a safe and healthy. On top of the tests done by our farmers, we also perform our own chemical test upon each arrival of the fruits.
It gained its name after winning first prize at the National British Pear Conference in London in 1885, organized by the Royal Horticultural Society to promote British pear cultivation. The fruit is medium to large, distinctly elongated with a long neck (bottle- or gourd-shaped), similar to Bosc pear. The skin is thick, smooth to slightly russeted, starting olive-green and ripening to pale yellow with brown speckling or mottling. The flesh is white to pale yellow, fine-grained, buttery, meltingly juicy when ripe, with a balanced sweet-tart flavor and subtle muscat or spicy notes—ideal for fresh eating. It ripens from mid-September to October/November, stores well (up to 3 months in cool conditions), and the tree is moderately vigorous, self-fertile (though benefits from cross-pollination), heavy-cropping, and adaptable to cool, damp northern European climates, earning it the RHS Award of Garden Merit. In France's Savoie region, it holds Protected Geographical Indication (PGI) status for its distinctive quality. Nutritionally, it's rich in fiber, vitamin C, potassium, and antioxidants, supporting digestion, heart health, and immunity.
4th generation French growers of pears and other fruit - established in 1928. The quality of their pears is second to none.
These are fantastic for desserts or side dishes in autumn and winter. Here are a few simple and classic recipes (serves approximately 2-4 people, adjust according to the number of pears).
1. Red Wine Poached Pears
A classic and elegant dessert. The pears absorb the aroma of wine and spices, turning a beautiful deep red. It can be served hot or chilled.
Ingredients:
4 pears (firm but ripe, peeled, stems intact)
750ml red wine (such as Cabernet or Merlot)
100-150g sugar
1-2 cinnamon sticks, 2 star anise, 4-5 cloves, 1 vanilla pod (or vanilla extract)
A little lemon or orange zest (optional)
Instructions:
Peel the pears (leaving the stems intact), and cut the bottom flat to make them stand upright.
In a saucepan, combine red wine, sugar, and spices. Simmer over low heat until the sugar dissolves.
Place the pears in the pot, cover with a lid or plate to weigh them down, bring to a boil over medium heat, then reduce to low heat and simmer for 20-40 minutes (turning occasionally depending on the firmness of the pears), or until a fork pierces easily.
Remove the pears, continue cooking the syrup until it thickens into a syrup, then pour it back over the pears. Chill after cooling for better flavor. Serve with whipped cream, ice cream, or yogurt.
Tips: Add a touch of dark chocolate sauce or mascarpone cheese for a more luxurious touch.
bangers-and-mash.comtheguardian.comarchanaskitchen.com
2. Baked / Roasted Pears
A simple, warming dessert. The pears are roasted until caramelized, perfect for breakfast or dessert.
Ingredients:
4 pears (halved and cored)
30g melted butter
2-3 tablespoons honey or maple syrup
A pinch of cinnamon powder, ginger powder, or cardamom
A dash of lemon juice
Instructions:
Preheat oven to 200°C. Halve the pears, remove the cores, and place them cut-side up on a baking sheet.
Brush with melted butter and honey, sprinkle with spices, and squeeze a little lemon juice to prevent oxidation.
Bake for 25-40 minutes, basting with the syrup once halfway through, until the pears are soft and the edges are slightly browned.
Sprinkle with almond slices or walnuts for added crunch.
Tips: Baking with red wine or Marsala wine will enhance the flavor.
3. Pear Almond Tart
A classic French dish, almond cream pairs perfectly with pears for a delicate texture.
Ingredients (9-inch tart mold):
1 portion of sweet pie crust (or store-bought)
Almond butter: 100g almond flour, 100g butter, 80g sugar, 2 eggs, a little flour
3-4 pears (peeled and sliced or halved)
Almond slices as needed
Instructions:
Line the pie crust in the mold, prick it with a fork to prevent puffing, and preheat for 10 minutes.
Mix the almond butter mixture and spread it into the pie crust.
Arrange pear slices in a flower or fan shape, press in the almond butter mixture, and sprinkle with almond slices.
Bake at 180°C for about 35-45 minutes, or until golden brown. Brush with almond syrup or sugar syrup for a shinier finish.
Tips: You can add ginger or chocolate for extra flavor.
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4. Pear Salad
Refreshing and appetizing, perfect for autumn and winter meals.
Ingredients (Serves 2-3):
2 thinly sliced pears
Rocket lettuce/lettuce (as needed)
Blue cheese or fita cheese (chopped)
Walnuts or almonds (toasted)
Vinegar sauce: olive oil, balsamic vinegar, honey, salt, black pepper
Instructions:
Slice the pears thinly and sprinkle with lemon juice to prevent discoloration.
Mix with vegetables, cheese, and nuts, then drizzle with the sauce.
Tips: Add dill or fennel for extra flavor.
Other quick ideas:
Pear crisps: Thinly slice and dry as a snack.
Pear puree: Like applesauce, cook until soft, add sugar, and puree. Spread on toast or mix with yogurt.
Serves with a cheese platter: Raw slices with blue cheese and honey are delicious.
Cooking pears best brings out their creamy texture and sweetness. Try these ways to turn your pears into delicious desserts!
