The conference pear is a variety valued for its sweetness and crunchy texture. Native to Zaragoza, this fruit was first presented at the British National Conference of Pears in 1895. Its tree is medium-sized and blooms late. The fruit is elongated, with thin, rough skin that features a peculiar oxidation with green and brown tones. Nutritionally, every 100 grams of conference pear provides 45 kcal, 4g of protein, 10.6g of carbohydrates, and 62.3g of fiber, with no cholesterol. This profile makes it not only delicious but also a healthy addition to the diet. Regarding its storage, it is recommended to keep them at room temperature, but if they are very ripe, refrigeration may be the best option. If stored properly, they can last six to nine months in the fridge. Versatile in the kitchen, conference pears can be enjoyed raw, baked, or in exquisite desserts. A delicious option is to cook them in red wine and cinnamon: simply peel the pears while keeping the stem, cook them in a liter of wine with sugar, cinnamon, and citrus peels for 30 minutes, and savor their unique flavor. The combination of their sweetness and spicy touch is irresistible.