Poire à côte d’or

Poire à Côte d’Or pear tree produces large pears intended for cooking. The flesh is coarse, typical of a winter cooking pear, and is best suited to slow cooking on a stove or in the oven.

These pears are very firm at harvest. Their culinary quality is revealed through long, gentle cooking, which concentrates the sugars and brings out their full flavour.

The fruit is picked in October and is eaten from November to January.

Poire à Côte d’Or has no particular disease sensitivity and shows good-quality vegetation.

Flowering is late. It pollinates well with Légipont, Triomphe de Vienne and other compatible pear varieties flowering at the same time.

This pear is an emblematic variety from Hauts-de-France and was part of the region’s popular culinary tradition. It has also been known as Belle de Moncheaux or Saint Mathieu d’Hiver.

The fruit has some visual similarity to Saint Mathieu, notably with its pink cheek.

This type of hardy cooking pear is well suited to standard tree cultivation. We produce Poire à Côte d’Or on selected pear rootstocks, with several tree forms available depending on stock.