Early winter is when we see the crop of Packham pears arrive in urban areas. This wonderful Australian cultivar, developed in rural NSW, is firm enough to use as is in salads and works well as a dessert essential as it is able to hold its shape. They are bursting with vitamin C, loaded with fibre and low in calories if you want a sweet treat without piling on winter weight.
Pear, Parmesan and Rocket salad
Ingredients
50g (1/2 bunch) rocket, trimmed
1/2 small green oakleaf lettuce, washed, dried
50g piece Parmesan, shaved
40g (1/3 cup) walnut pieces
2 tbs chopped fresh chives
1 (about 300g) ripe pear (like beurre bosc, Packham or Williams)
Dressing
2 tbs olive oil
1 tbs cider vinegar
Salt & ground black pepper, to taste
Dressing: place the olive oil and vinegar in a small bowl. Season with salt and pepper and whisk to combine.
Place the rocket, lettuce, Parmesan, walnuts and chives in a large bowl. Peel, quarter and core the pear. Slice each quarter into four. Add to the salad with the dressing and toss well. Serve immediately.
Warm sticky pear cake
Ingredients
150g (1 cup) dried pitted dates
250ml (1 cup) boiling water
1 tsp bicarbonate of soda
215g (1 cup) caster sugar
180g butter, at room temperature
1 egg
225g (1 1/2 cups) self-raising flour
1 tsp ground cinnamon
3 Packham pears, peeled, cored, cut into 2cm pieces
185ml (3/4 cup) pouring cream
200g (1 cup, firmly packed) brown sugar
Preheat oven to 180°C. Line a round 22cm (base measurement) cake pan with non-stick baking paper. Coarsely chop the dates and place in a heatproof bowl. Add the water and bicarbonate of soda. Set aside to cool. Use a fork to coarsely mash.
Use an electric beater to beat the caster sugar and 125g of the butter in a bowl until pale and creamy. Beat in the egg. Sift the flour and cinnamon over the egg mixture. Add the date mixture and pear. Use a large metal spoon to fold until well combined. Pour into the lined pan. Bake for 1 hour 10 minutes or until a skewer inserted into the centre comes out clean.
Place the cream, brown sugar and remaining butter in a small saucepan over medium heat. Cook, stirring, for 5 minutes or until well combined. Slice the cake and drizzle over the warm toffee sauce to serve.
Packham’s triumph – the Australian Pear
A Paragon Pear. Molong - Monday.-Mr. Charles Packham, an enthusiastic orchardist at Garra, has achieved much success at recent shows with a new pear propagated by him, which last year the Agricultural Department recommende him to call "Packham Triumph." 'He recently forwarded more samples to the department, on which Mr. Allen, fruit expert, reports: "This is without exception the best pear I have ever seen, and is well named Packham's Triumph. It is a triumph in pear culture, the flavour being quite unique-a beautiful sugary flavour, yet sufficiently tart to prevent it becoming insipid-melting, juicy, and pleasantly perfumed." A Paragon Pear. (1901, May 18). Goulburn Evening Penny Post(NSW : 1881 - 1940), p. 6. Retrieved from http://nla.gov.au/nla.news-article98726178
THE PACKHAM TRIUMPH PEAR.
Mr. C. H. Packham, of Garra, near Molong, has received an order from Mr. Luther Burbank, of the United States, for some grafting wood of his famous Packham's Triumph pear, declared by Australian fruit experts to be the best variety known. Mr. Burbank has written that he is much interested in the pear in question. THE PACKHAM TRIUMPH PEAR. (1906, September 26). The Farmer and Settler (NSW : 1906 - 1957), p. 5. Retrieved from http://nla.gov.au/nla.news-article109686071
Historic Molong ORCHARD that gave to the WORLD a New and DELICIOUS PEAR
By James Fraser.
THE ORIGINAL PACKHAM’S TRIUMPH PEAR TREE, in the old orchard on Mr. S. W. Packham’s property at Garra near Molong. It was here that the late Charles Henry Packham carried out his successful experiments in cross-pollination. Photo courtesy S.W.Packham.
THE orchards surrounding the little village of Garra, in the Molong district of central western New
South Wales, were the scene of extensive experiments in the hybridisation of fruits during the nineties of the last century. A large measure of success attended the efforts of at least one resident of that district—Mr. Charles Henry Packham, who had been specialising in the pollination and cross-pollination
of pears, but little did he think when he evolved what was later to be known as Packham's Triumph, that
his name would be perpetuated throughout the civilised world by the popularity of this delicious fruit.
CHARLES HENRY PACKHAM, who died in 1909, at the age of 67years, was born in the Parramatta district, his father being one of the pioneer settlers, and the subject of this article spent a life-long association with primary production, principally in the Molong district.
Eventually, he purchased "Clifton," Garra, where he at first conducted general farming operations. There was a small orchard on the property, in which he began to take a keen interest, and started experimenting along original lines; he was an intelligent experimentalist with an ideal, but his methods were not those which lead to great financial success-rather those of one who delights to give something new and better to his fellow man, without thought of reward.
IN 1895 came the great success of his work in this direction, following the pollination of the Eusdale St. Germain (sometimes called the Bell)pear with the Williams' Bon Chretien. From this pear (which contained from five to seven seeds) seedlings were planted out, until, at his death in 1909, there were 20,000 seedlings on his Garra property. The seedlings were planted out one foot apart in rows, with six feet between the rows. The idea was that every sixth tree in the row was to be the main tree; he would take buds from each tree for the main, and the rest of the work he would leave to nature to complete.
HIS enthusiasm for this work was so great that he was experimenting continuously along new lines in quest of something new.
On one occasion, he exhibited at the Sydney Royal Show a pear tree about three feet high, bearing fruit. This he obtained by selecting a short upright limb of a Bell pear tree, inserting the limb in a hole cut in a piece of timber, so that the board would fit snugly near the joint, grafting roots on the limb above the board, placing a metal container similar in shape to an inverted bucket, filled with soil, around the roots, and at an opportune time, cutting the limb off the main tree. This limb had, of course, been budded previously with Triumph.
From the first crop of Triumphs, samples were sent to Mr. W. J. Allan, fruit expert of the Department of Agriculture, who reported that it was the best pear he had ever tasted; in fact, he said, "they are unique."
Mr. Packham received many requests for trees, and these were propagated and disposed of to Government Experimental farms. Some were sent to Tasmania, and later placed on the market by nurserymen.
HIS enthusiasm did not abate, and shortly afterwards another pear, which bore the name of Packham's Late, was produced. The fruit of this is larger than that of the Triumph, and longer in shape, being also of a lighter green in colour. This, however, did not catch the public’s fancy to the same ' extent as the Triumph, taking too long to ripen, and were mostly sold for cooking purposes. These two varieties are still regarded as among the best pears for cold storage purposes.
Unfortunately, there is no record of how the Packham's Late was originally produced. Still another variety was evolved in Packham's Autumn Nella, which is similar to the Winter Nella in flavour, but a little longer in shape and a midseason pear; this variety did not goon to the market, but in the old orchard there still remains a tree of Packham's Autumn Nella in full bearing. The only fertiliser used during the experiments was stable manure.
MR. S. W. PACKHAM, a son of our experimenter, still lives in the Molong district, where he is interested in fruit-growing. He is also interested in public affairs, and is an alderman of the Molong Municipality, president of the local Fruitgrowers' Association, and secretary of the Copper Hill Agricultural Bureau, while it is only natural that his opinions in matters appertaining to fruit-growing should be held in respect.
It is interesting to note that the orchard at Garra is practically all good sandy loam, with a westerly aspect, which Mr. Packham does not consider a disadvantage, and assertsthat he can grow anything in the nature of pome fruit and oranges and lemons on the high lands.
"We take no notice of the situation now," he says. “As. long as the soil and the climate are suitable, anything will grow well."
He is of the opinion that there is no set limit to the useful life of a pear tree, so long as it is healthy. He has had pear trees which were put in over fifty years ago, and they were growing vigorously and cropping heavily until about eight years ago, when the orchard was grubbed, as the trees were a nuisance owing to the prevalence of so many pests, and the trees were on good land that could be used to better advantage. He is now raising a quantity of Late and Triumph seedlings to graft or bud to form another orchard on this area.
THE original Triumph tree was destroyed about eighteen years ago. In fact, Mr. S. W. Packham, who was away from the district for about, five years, on his return did not agree with the raising of so many, seedlings, and later grubbed them all out, including the those in which- his father, met with greatest success in cross-pollinating and evolving the new strains and discoveries.
Official figures show that the Packham's Triumph is the second most popular pear among growers in this State, there being in 1928 a total of 123,000 Williams and 72,000 Packham's Triumph trees.
The Department of Agriculture, owing to complaints of bad setting of the fruit, particularly in tableland districts, conducted a five years' test, and arrived at the conclusion that the lack of cross-pollination was the main cause of the trouble. In this regard, Mr. Packham states that there has never been any cause for complaint so far as the Garra district is concerned. The officers of the Department report that that they were led to the conclusion from their extensive experiments, that Williams' prove an efficient pollinator for the Triumph, but that it commenced blossoming a little later.
Of the varieties tested, Josephine de Malines, Baronne de Mello and Beurre Superfine usually blossom at the same time as the Triumph, and from this viewpoint they were most satisfactory for interplanting than Williams, Josephine being the first choice, as it is the best commercial variety, but to ensure the most satisfactory pollination in a commercial orchards, it was suggested that there should be at least two pollinating varieties, and at least one hive of bees to each acre to ensure a maximum transference of pollen. Historic Molong ORCHARD that gave to the WORLD a New and DELICIOUS PEAR. (1933, September 1). The Land(Sydney, NSW : 1911 - 1954), p. 9. Retrieved from http://nla.gov.au/nla.news-article104243760
THE WOODY PEAR.
At its last meeting the council of the Wild Life Preservation Society of Australia decided to request the Government to add the plant known as Woody Pear Xylomelum to the schedule of protected flowers and plants under the Wild Flowers and Native Plants Protection Act. Great concern was expressed at the rapid destruction of this quaint and interesting native tree. It was stated that the foliage of the woody pear was in great demand by shopkeepers, especially fruit sellers, for decoration of their premises. THE WOODY PEAR. (1933, November 11). The Sydney Morning Herald (NSW : 1842 - 1954), p. 12. Retrieved from http://nla.gov.au/nla.news-article17023391
NATIVE FLOWERS.
It is suggested that prosecutions for wild-flower vandalism should be more stringent. But prosecutious are not enough. Reserves are also stripped of woody pear, also protected, whose leaves are in demand for dyeing those fierce colours we see in shops. How canthe trustees of Kuring-gai Chase provide a ranger to lie in wait day after day until the inevitable visit of the sellers of dyed leaves? The only way to save the woody pear from the same fate as the waratahs, would, failing an enlightened public opinion, be a complete prohibition of the sale.
M. B. BYLES, Hon., Sec. Federation of Bushwalking Clubs. Sydney.
POINTS FROM LETTERS. (1943, November 8). The Sydney Morning Herald (NSW : 1842 - 1954), p. 3. Retrieved from http://nla.gov.au/nla.news-article17871497
Xylomelum pyriforme, commonly known as the woody pear, is a tree species in the family Proteaceae. It is endemic to Australia. First documented at Botany Bay byJoseph Banks and Daniel Solander in 1770, it was first described as Banksia pyriformis by German botanist Joseph Gaertner in 1788 in De Fructibus et Seminibus Plantarum. It was given its current name in 1809 by the gardener Joseph Knight in hisOn the cultivation of the plants belonging to the natural order of Proteeae. he plant's range is from the New South Wales mid-north coast south to Mittagong, with an outlying record from the vicinity of Cooma. Xylomelum pyriforme. (2013, March 22). In Wikipedia, The Free Encyclopedia. Retrieved from http://en.wikipedia.org/w/index.php?title=Xylomelum_pyriforme&oldid=546166457
Picture: Native pear [Xylomelum pyriforme] by Marrianne Collinson, 1827 - 1903, nla.pic-vn3624094 courtesy National Library of Australia. See Collecting Ladies
The English word “pear” is probably from Common West Germanic pera, probably a loanword of Vulgar Latin pira, the plural of pirum, akin to Greek ἄπιος apios (from Mycenaean ápisos),[2] which is of Semitic origin (Aramaic/Syriac "pirâ", meaning "fruit", from the verb "pra", meaning "to beget, multiply, bear fruit"). The place name Perry can indicate the historical presence of pear trees. The term "pyriform" is sometimes used to describe something which is pear-shaped.
The pear is native to coastal and mildly temperate regions of the Old World, from western Europe and north Africa east right across Asia. It is a medium-sized tree, reaching 10–17 metres (33–56 ft) tall, often with a tall, narrow crown; a few species are shrubby.
The cultivation of the pear in cool temperate climates extends to the remotest antiquity, and there is evidence of its use as a food since prehistoric times. Many traces of it have been found in the Swiss lake-dwellings. The word “pear”, or its equivalent, occurs in all the Celtic languages, while in Slavic and other dialects, differing appellations, still referring to the same thing, are found—a diversity and multiplicity of nomenclature which led Alphonse de Candolle to infer a very ancient cultivation of the tree from the shores of the Caspian to those of the Atlantic.
The pear was also cultivated by the Romans, who ate the fruits raw or cooked. Pliny's Natural History recommended stewing them with honey and noted three dozen varieties. The Roman cookbook attributed to Apicius, De re coquinaria, has a recipe for a spiced, stewed-pear patina, or soufflé. A certain race of pears, with white down on the under surface of their leaves, is supposed to have originated from P. nivalis, and their fruit is chiefly used in France in the manufacture of perry (see also cider). Other small-fruited pears, distinguished by their early ripening and apple-like fruit, may be referred to as P. cordata, a species found wild in western France and southwestern England. Pears have been cultivated in China for approximately 3000 years.
The genus is thought to have originated in present-day western China in the foothills of the Tian Shan, a mountain range of Central Asia, and to have spread to the north and south along mountain chains, evolving into a diverse group of over 20 widely recognized primary specie
_-_Bartlett.jpg?timestamp=1427936070101)
The Williams' bon chrétien pear, commonly called the Williams pear or the Bartlett pear in the United States and Canada, is the most commonly grown variety of pear in most countries outside Asia. The origins of this variety are uncertain. "Bon Chrétien" (Good Christian) is named after Francis of Paola, a holy man whom King Louis XI of France had called to his deathbed as a healer in 1483. Francis offered the king a pear seed from his native Calabria with instructions to plant and care. Hence the pear tree was called "Good Christian". The Williams pear is thought to date from 1765 to 1770 from the yard of an Aldermaston, England, schoolmaster named Mr. Stair or Mr. Wheeler, giving rise to the now-obscure synonyms Aldermaston pear and Stairs pear. A nurseryman named Williams later acquired the variety, and after introducing it to the rest of England, the pear became known as the Williams Pear. However, the pear's full name is Williams' Bon Chretien, or "Williams' good Christian."Health Benefits
Pears are a good source of antioxidants and anti-inflammatory nutrients (for example, vitamin E or omega-3 fatty acids), and if the skin is eaten, the phytonutrient category is where this fruit excels. In the last Baltimore Longitudinal Study of Aging (1,638 participants, average age range 62-69 years), the combination of apples/pears ranked as the second highest source of flavonols among all fruits and vegetables - partly due to the epicatechin richness of pears. Average flavonol intake in the study was about 14 milligrams per day, and one pear can provide about half of this amount all by itself.
Pears are also a good way to get your daily intake of fibre, reducing the risk of developing Diabetes Type 2. The ability of pear fibres (and other fruit fibres) to bind bile acids has actually been compared to the cholesterol-lowering drug cholestyramine, with pears showing about 5% of the ability of the drug to accomplish this result.
Excessive amounts of secondary bile acids in the intestine can increase our risk of colorectal cancer (as well as other intestinal problems). By binding together with secondary bile acids, pear fibres can help decrease their concentration in the intestine and lower our risk of cancer development. In the case of stomach cancer, intake of pears has been shown to lower cancer risk. Here the key focus has not been on pear fibre, however, but on pear phytonutrients, especially cinnamic acids (including coumaric acid, ferulic acid, and 5-caffeoylquinic acid). A recent study from Mexico City sowed it took approximately 2 total fruit servings per day and 4 daily vegetable servings to accomplish a decrease in gastric cancer risk. Pears and mangos were among the key foods determined to provide cinnamic acids in this study.
References
Aguedo M, Kohne S, Rabetafika N et al. Composition of by-products from cooked fruit processing and potential use in food products. Journal of Food Composition and Analysis, Volume 27, Issue 1, August 2012, Pages 61-69.
Freedman ND, Park Y, Subar AF et al. Fruit and vegetable intake and esophageal cancer in a large prospective cohort study. Int J Cancer. 2007 Dec 15;121(12):2753-60.
Hernandez-Ramirez RU, Galvan-Portillo MV, Ward MH et al. Dietary intake of polyphenols, nitrate and nitrite and gastric cancer risk in Mexico City. Int J Cancer. 2009 Sep 15;125(6):1424-30.
Pear. (2015, April 1). In Wikipedia, The Free Encyclopedia. Retrieved from http://en.wikipedia.org/w/index.php?title=Pear&oldid=654505605
Williams pear. (2015, January 3). In Wikipedia, The Free Encyclopedia. Retrieved from http://en.wikipedia.org/w/index.php?title=Williams_pear&oldid=640823807
Illustrations:
The Williams pear. An 1822 print from the Horticultural Society of London
Bartlett pear, from The Pears of New York (1921) by Ulysses Prentiss Hedrick
To list your business, have a Pittwater Online News Food page run, or place a logo on the Pittwater Online News Food page, please contact us with details of your requirements. Logos may be embedded to redirect to your own website. Full pages include an overview of menus as well as beautiful images to make the food sampled look its best. Pages are archived into Permanent pages past their week of Issue.
Permanent pages in Pittwater Online News average 800 thousand visits per annum past their week of Issue ensuring diners will continue to view your eatery as a potential venue for breakfast, lunch or dinner or as the place to hold their larger functions.
For Rates and Packages Contact us at: pittwateronlinenews@live.com.au