Back a hundred years ago, my great-granddad planted 20 acres of Kieffers in Southern Illinois. Because it is so blight resistant, it has been grown more in the Southern states than any other variety. Kieffer comes from a cross between the Asian sand pear and Bartlett, introduced by Peter Kieffer in 1863. Kieffer is not a dessert pear, to be peeled and eaten out-of-hand. Yellow skin with prominent rusty lenticels. Lots of grit cells round core. Harvest about a month later than Bartlett. Kieffer makes an outstanding canned product-- better than Bartlett because it retains its firmness. Precocious and productive.