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Comice Pear & Wild Honey

Behind The Blend

London via Gloucestershire

An orchard of pear trees, ripe with plump fruit. Rambling wildflowers scattered in the grass. The charming hum of honey bees. Melt into the warmth of a sun-drenched English meadow.

Delectable. Nectarous. Blithe.

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The fragrance

The fragrance opens with green leaves refreshed by hints of bergamot and layered with petals of gardenia. The heart reveals a juicy pear embellished by jasmine and lily of the valley, evolving into a base of mouth-watering honey, caramel and biscuit.

CHRISTIAN PLESCH,Master Perfumer
Top Note - Gardenia Top noteGardenia
Heart Note - Pear Heart notePear
Base Note - Biscuit Base NoteBiscuit
Extract - Honey ExtractHoney

The Inspiration

Idyllic towns and picturesque views in Gloucestershire inspire our new hand care collection. Home to nature’s sweetest ingredient, honeyed scents from quaint bee farms pair with succulent Comice pears for the most delectable aroma.

“This honey is a very multifaceted taste. I tried to transport this into the fragrance.”

CHRISTIAN PLESCH,Master Perfumer

Did you know?

Our wildflower honey is collected by bees from a variety of flowers, creating a completely unique flavour and colour.

The Patisserie Parlour

Renowned Executive Pastry Chef Sarah Barber has worked with us to transform our gourmand fragrance into a playful Comice Pear & Honey Beehive Mousse. Get creative with your own desserts with Sarah's exclusive recipe.

You have the beautiful freshness of the pear and the sweetness of the honey, and it’s a great combination.

SARAH BARBERExecutive Pastry Chef

COMICE PEAR & HONEY BEEHIVE MOUSSE

  • INGREDIENTS
  • 200g comice pear puree
  • 60g egg yolks
  • 10g castor sugar
  • 5g gelatine leaf (soaked in cold water for 5 minutes)
  • 200g whipping cream
  • 5g wild honey

METHOD

  1. Bring the puree to the boil. Whisk the egg yolks and sugar together, pour the puree over the yolk mix and whisk.
  2. Return to the pan and cook to 78°C while stirring constantly with a spatula. Remove from the heat, add the gelatine and stir well.
  3. Place in an ice bath and cool to 25°C.
  4. Whisk the cream to a soft peak, pipe into moulds halfway and freeze.
  5. Once set pour wild honey into the centre and pipe the rest of the mousse on top. Freeze for another 4 hours or until set.

Sweeten
your Senses

Step into our Patisserie Parlour with the new collection, featuring a hand wash, hand lotion, hand cream and gift set.

Shop Comice Pear
& Wild Honey
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