Named for the French Abbot who developed the cultivar in 1866, it is today the leading pear variety in Italy. Italians and tourists rave about its wonderful flavor. It ripens mid season and is large and elongated with yellow skin and a red blush. The flesh is white, melting, juicy, sugary and aromatic and it is fabulous eaten with a low salt cheese.

It can be fireblight and scab susceptible. Considered low chill, and somewhat self fertile in many locations, but will produce much more with a pollinizer. Universal pollinator in bloom category 2.

USDA Zone: 5-9