A midseason perry pear with moderate acids and tannins. Origin: traditional English cultivar, widely planted in the early 1800s in the Awre district west of Gloucester. Possibly a seedling of the ancient cultivar Thorn or Red Longdon. During the 19th century this was considered a dual-purpose pear, used for both eating and for perry. Tree: a heavy and reliable cropper; vigorous and sturdy with upright branches when young, becoming a medium to large tree; slow to come into bearing. Perry: fruit milled up to 7 days after harvest; juice acidity 0.42, tannins 0.13, specific gravity 1.056; produces a pleasant vintage of average quality with medium acid and tannin. Fruit must be at proper maturity to produce an acceptable perry. Has a reputation for making a second-rate perry as the fruit quickly becomes overripe. Fruit: small-medium, pyriform to turbinate, 49–62 mm long, 49–59 mm diameter; stem slender, 26–35 mm; stem basin small and narrow, calyx basin well defined; calyx open or reflexed. Skin yellow with deep red blush on side exposed to sun, some russet spreading from calyx end; lenticels numerous, generally small. Flesh firm, crisp, juicy with stone cells around core. Ripens late September to mid-October in England’s West Midlands, late September in western Oregon.
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