Black Worcester

A historic, possibly Roman, pear that appears on the County coat of arms. It is of the type known as Wardens. In 1707, John Mortimer commented upon a Great Black Pear of Worcester and a Little Black Pear of Worcester. He said the Great Black Pear of Worcester was also known as Perkinson’s Warden. Mortimer was a thoroughly literate man and would know how to spell Parkinson. Perhaps there was a Mr Perkinson too. The pear we still know is not of great size so it must be assumed it is the Little Black Pear of Worcester. Perhaps the Great Black Pear of Worcester, or Perkinson’s Warden, is Pound Pear, which we still have. Like Wardens, Black Worcester does not ripen, for eating raw, but matures when cooked. A medium sized cooking pear, with green skin, almost entirely covered with rough brown russet, and sometimes tinted red on the side near the sun. The skin can be rather dark, hence the title 'black'. The flesh is hard and coarse-grained, but is excellent if stewed slowly for 1-2 hours. Ready in November, it can be stored until February.