Beurre Hardy is a classic French pear from the early 19th century, which has long been popular in England.
Beurre Hardy has an excellent flavour, and the buttery melting flesh which is characteristic of the best quality French pears.
As with most high quality pears, pick when still firm / hard, and ripen indoors.
Let me know when Beurre Hardy pear trees are back in stock.
If you do not hear from us by March you can contact us to pre-order for next autumn.
Beurre Hardy performs best in the south and east of the UK, in areas with good soils and plenty of warmth and sunlight. Provided conditions are right it is a reliable cropper and quite easy to grow.
The leaves turn a characteristic dull red in autumn.
Beurre Hardy is not self-fertile and is also a poor pollinator of other varieties. Ideally you need two other different but compatible varieties planted nearby in order to produce fruit, or one compatible self-fertile variety. The following varieties are good pollinators for Beurre Hardy. If you are not sure about pollination requirements don't hesitate to ask us. More pollinators >
Beurre Hardy was raised by M. Bonnet, a fruit enthusiast from Boulogne in northern France, around 1820, and named after M. Hardy, a Director of the Luxembourg Gardens in Paris.
The modern dessert pear with its refined flavours and melting flesh evolved in the 19th century, and with some exceptions almost all the pears we know today were developed at that time.
Unlike apples, which often helpfully come away in the hand when they are ripe, if you let pears ripen on the tree you will find they are overripe inside. Instead pears need to be harvested before they are ripe - then ripened in a fruit bowl. This just takes practice, and after a few seasons you will soon know the tell-tale little signs that your pears are ready for picking.