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Passe Crassane pear

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SoCal2warm:
Here's a rare pear variety, 'Passe Crassane', which is actually a pear x quince hybrid



solid zone 10, Southern California
It did produce two fruits last year but they did not really fully ripen, and then fell off the tree. Neither of the fruits contained viable looking seeds.

shiro:
Where are your infomation?
Because in the books this is not said.

Sorry it's in French.
http://www.pomologie.com/poire/poire1/fpoires/passecrassane/passecrassane.html
http://www.pomologie.com/oc/Leroy/tome2/505passe-crassane.gif
http://www.pomologie.com/oc/Leroy/tome2/506passe-tardive.gif
http://www.pomologie.com/oc/mas/verger/tome1/images/fullsize/vt1094.JPG
http://www.pomologie.com/oc/mas/verger/tome1/images/fullsize/vt1097.JPG
http://www.pomologie.com/oc/mas/verger/tome1/images/fullsize/vt1098.JPG

Summary:
Mr.Boisbunel nursery in Ruen, is the breeder of this winter PEAR in 1845, first fruit in 1855.
Nothing says it is a hybrid PEAR x Quince.

pvaldes:
Passe crassane is an old variety of european pear. Not a pear x quince mix at all. A big olive-green pear with a firm, sweet and crunchy white flesh. Late season and can be picked around nov-dec and eaten until february or even mars. Almost round and fat fruit (crassane means fatty) that keeps relatively well in the kitchen. Mine range from 185 to 365g.

Is a variety not recommended or even forbidden in some places, because is prone to the nasty Erwinia amylovora, but is a good pear.

SoCal2warm:
It is believed Passe Crassane is a pear-quince hybrid, but not known for sure. However, there are a number of things that point to that direction. Very dwarfed growing habit, parthenocarpic fruits, very good compatibility on quince (which the great majority of pear cultivars do not have, with the notable exception of Comice). Not to mention the very firm and hard fruits, notorious susceptibility to fireblight of this variety, several other things as well.

"...the passé-crassane, is actually a pear-quince hybrid that was developed in Normandy. It is particularly useful in cooking because of its firm, grainy flesh, but it is also tasty eaten raw." (The 150 Healthiest Foods on Earth: The Surprising, Unbiased Truth about What You Should Eat and Why, by Jonny Bowden, p144 )

pvaldes:
You can cross a pear and a quince and have a Pyronia veitchii for example, but is a very different plant retaining the isolated big quince flowers.

Passe crassane is totally different. I have it and there is not a single trait of quince on the plant. Is a typical Pyrus communis in all of their parts [flowers (colour, size, shape and the typical smell of fish), leaves (petiole, shape and texture), the bark, the skin and pear flavour]. Is not astringent at all like quince, the flesh is not particularly gritted and you can perfectly eat it directly from the tree.

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