Origin: Zaragoza. The name "pera conferencia" comes from being presented at the National Conference of British Pears in 1895. Its tree is medium-sized and blooms late. Its fruit is also medium-sized and elongated in shape. It is characterized by its skin oxidation. The skin is thin, rough, and characterized by green and brown tones. It has a sweet taste with a minimum level of acidity. The pulp is white and crunchy.
Properties and benefits:
Pera conferencia contains a lot of water (almost 80% of the pear is water), low in calories, and has antioxidant properties. It contains vitamins A, B1, B2, B3, C, E, and K, and as for minerals, it is rich in calcium, potassium, iron, and iodine. This fruit has an antioxidant and diuretic effect, which helps cleanse the body and eliminate excess fluids. It is a source of fiber, which facilitates intestinal transit. It contains a lot of fructose, which provides us with a lot of energy. Pears are an essential food for hypertensive individuals. They facilitate the elimination of waste in the kidneys due to their high water content.
Nutritional value per 100g:
Calories: 45 kcal
Proteins: 4g
Carbohydrates: 10.6g
Fiber: 62.3g
Cholesterol: 0g
Potassium: 130mg
Storage and tips:
They can be stored at room temperature, but if they are already very ripe, you can keep them in the refrigerator. They can be preserved for a long period, ranging from six to nine months in the cold storage.
Recipe and culinary uses:
Pears can be prepared in different ways, such as baked with chocolate sauce or with red wine and cinnamon. Peel the pears, but leave the stem. In a pot, add 1/2 liter of red wine and heat over medium heat. Once hot, add 150g of sugar, a cinnamon stick, and the zest of an orange and a lemon. Then, place the pears and cover. Cook for about 30 minutes, and every 10 minutes, baste the pears with the wine syrup in the pot. After 10 minutes, remove the pears and let the broth reduce. You can eat them warm or cold.
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