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British conference pears

Perhaps the best known of our pear varieties, and certainly one of the most versatile, the conference resembles an elongated bell. Raw, the flesh is crisp yet juicy and ever so slightly granular. A firm conference makes an excellent foil for salty, well-rounded cheeses, and once cooked, the flesh turns buttery and translucent; ideal for crumbles, cakes and tarts. Conferences are particularly good with nuts such as walnuts, almonds and pecans; sweet spices including ginger, vanilla, star anise and cinnamon; plus dried fruit with strong caramel notes, such as dates and prunes. 

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