Burford pear is an aggressive grower and shows no indication of disease or insect damage whatsoever. More time will be needed to understand this pear. Going to be a couple years until it fruits.
From ars grin
" PI 641291 - COR - Pyrus communis burford
Burford Pear was a selection from my great-grandfather’s orchard that undoubtedly, he found outstanding because of it flavor, ripening quality, tree stamina and above all resistance to fireblight and pear psylla. It likely is also a genetic dwarf, but this is currently at test at Vintage Virginia Orchards in North Garden, VA, where it is grafted on both pear stocks and quince. A 75 to 100 year old tree was my childhood backyard favorite pear tree, growing between the row of outhouses and the gas generator house that piped ‘light’ to the main house. Its companion was a Slappy peach, a huge juicy bomb that I enjoyed hurling into the chicken pens to watch frenetic chicken pecking its delectable flesh. This about seventeen foot tree (I measured it a number of times before cutting the top out) has extraordinarily limber branches. With a full load of from 17 to 20 bushels the unfruited limbs nearly head high would bend to the ground with mature fruit without breakage. In 1954 hurricane Hazel blew the tree to a 45 degree angle, but it was righted by a sling around its trunk with the aid of our faithful Ford 8N tractor and produced it usual full crop of pears. For nearly 60 years I enjoyed the pears canned from this tree. The ripening time for harvest is forgiving and even when fully ripe on the tree or gathered from windfalls the pears are useable for dessert, canning and pickling. A family recipe for pear-pineapple jam is especially memorable with only fresh pineapples, a luxury, used. The most significant use of the Burford pear is fresh canned. They are peeled, cored and packed in quart jars with a light syrup poured over; then processed. The color remains white. In the winter they become a favorite dessert, plain or stuffed with Aboria rice and fruits like canned figs or berries or just cheese with a few dashes of port wine. Hickory or walnuts are also good stuffings. – Tom Burford, April 2003.
Picture from http://rootofdavidnursery.com