Sarteau or Essarteau or Rocket autumn pear of Hautes-Alpes and Alpes de Haute - Provence, small pear elongated yellow skin may become pink sun side , white flesh cream grainy, very juicy , but firm when cooked, maturity November-December. -- Translated from French by Google from: http://www.pommiers.com/poirier/poire.htm (10/2014).
From Slow Food Foundation: The Sarteau is very old variety, having originated in the 16th century.Tthe skin is mostly yellow with a red blush on the side exposed to the sun. This variety is primarily used in cooking, and the flesh turns reddish as it cooks. The Sarteau is used to make preserves, fruit syrups, and sweets (the popularity of the variety for these purposes has grown in Alpes-de-Haut-Provence since the 19th century). -- https://www.fondazioneslowfood.com/en/ark-of-taste-slow-food/sarteau-pear/ (05/2019).