Pear Black Worcester A late season culinary pear, Pyrus communis Black Worcester is a very ancient pear, possibly brought to Worcestershire by the Romans. The fruit is large and oval, the green skin darkening to mahogany, and it’s a very good keeper. The hard, yellowish, slightly gritty flesh softens and sweetens in store after the New Year, though never enough for eating. It is very good for tarts and pies, although it will need cooking for an hour or more – a lovely winter treat. The tree has an upright habit, and will need pruning to an outward-facing bud to encourage more open growth. Pear Black Worcester is a fairly vigorous spur-beare, very disease-resistant and a reliable cropper. Thin pears in June if necessary. Site: Sheltered, sunny siteSoil: Fertile, deep, well-drained, acid to neutral soilPosition: Full sun; avoid frost pocketsPick: Late October to early NovemberKeep: Use from January; keeps until March or laterHardiness: HardyPollination: Pollination Group 3Uses: Cooking