Naturally sweet and fragrant, the Williams pear is paired with French rose in the “Thirst for Youth” Gourmet Beauty Shot for Autumn 2022-Winter 2023. Phyltres selected the fruit grown by Jean-Philippe Malbec, founder of Bulle de Poires in Clermont-Dessous (47), without cutting it in half.
An orchard grower from father to son in Clermont-Dessous (47), Jean-Philippe Malbec chose to grow “the right pear” in the late 1980s. A pear meant to be enjoyed fresh. “At the time, almost every fruit grower was an apple grower,” he recalls. Today, pear specialists in the region can be counted on one hand, and demand exceeds supply. “Ten years ago, I finished selling my whole crop in January. Now it is gone by late October,” he adds.
On the five hectares of the family estate, set along the slopes of the lovely Lot-et-Garonne countryside, Jean-Philippe plants pear trees. Members of the rose family whose fruit offers a smooth, sweet taste. He grows three varieties: Guyot (picked in June), Williams (from August to October) and Comice (in October and November). Out of the thousands found around the world, Williams remains the most widely grown. Rich in natural sugars and high in fiber, it is full of antioxidants that boost the super-powers of the rose. A beauty and well-being asset highlighted in this gourmet beauty shot.
Good pears
On these clay-limestone soils, less exposed to frost than the valley floors, the pear trees thrive and the results speak for themselves. “Even if yields are low (30 tons per hectare), the fruit quality is excellent,” he says. “On these very lean soils, their aroma stands out even more,” he adds proudly. Their brix level (sweetness) is 1 to 2 points higher, especially for the red Williams, which turns a rosy red to catch the eye of food lovers.
Beautiful, fully ripe fruit that he sells to a few private clients, small wholesalers, local farm shops or market vendors. “Of the 150 tons I sell each year, I turn about 20% into juice and purée,” he explains.
For more than 30 years, Jean-Philippe has lived without ever “being stuck” in his world of “pear bubbles,” “a name my mother came up with,” he says, and one he has trademarked. From July to November, his thriving activity employs between 25 and 30 seasonal workers, from retired seniors to students as young as 17. “I hire students, and I can tell you the girls are incredibly strong-minded,” he smiles. After all, like attracts like, doesn’t it?