Amour
PearAmour
Origin / History
Origin obscure (Hedrick). Described as Tresor by Duhamel (Trait. Arb. Fr. 2:236, 1768), who styled it the largest of all pears. Described as Amour by Leroy (Dict. Pom. 1:120, fig., 1867). Downing calls it an old pear.
Tree
Not described in source.
Fruit
Size: Very large (Downing, Hedrick). Styled by Duhamel the largest of all pears.
Form: Oblong obovate pyriform (Downing). Form like that of the quince, much swelled at the middle, extremely mammillate at each pole (Hedrick).
Stem: Not described in source.
Cavity: Not described in source.
Calyx: Not described in source.
Basin: Not described in source.
Skin: Rough to the touch, dull yellowish green to dull yellow, brownish in the sun (Downing); dotted, striped and mottled with fawn, showing some brownish spots (Hedrick).
Dots: Dotted, with some brownish spots (Hedrick).
Flesh and flavor: Flesh white. Coarse, harsh, astringent (Downing); semi-melting, free from grit, juicy, very saccharine and well perfumed (Hedrick). Duhamel found it sufficiently sweet to be eaten raw by those whose taste is not too exacting. Hedrick ranks it second for dessert.
Core and seeds: Not described in source.
Season
November to March. Downing gives December to March; Hedrick gives November to February.
Uses
Valued only for cooking; good for stewing (Downing). First for the kitchen, second for dessert (Hedrick). Duhamel held it very good for cooking and far superior to the Catillac and Pound pears.
Subtypes / Variants
Not described in source.
Other
Not described in source.
Book Sources
Described in 2 period pomological works
Nursery Catalog Sources
Found in 1 catalog (1900)
- Central Experimental Farm , Dominion Department of Agriculture, Agassiz, British Columbia (under test; Bulletin No. 3, Second Series) — 1900
View original book sources (2)
— A.J. Downing, The Fruits and Fruit Trees of America (1900)Tresor. Trésor d'Amour. Amour. Poire d'Amour. Treasure. Love Pear.
An old Pear, valued only for cooking.
Fruit very large, oblong obovate pyriform. Skin rough, dull yellowish green, brownish in sun. Flesh white, coarse, harsh, astringent. Good for stewing. December to March.
— U.P. Hedrick, The Pears of New York (1921)Amour. 1. Leroy Dict. Pom. 1:120, fig. 1867.
Tresor. 2. Duhamel Trait. Arb. Fr. 2:236. 1768.
M. Duhamel du Monceau styled this the largest of all pears and sufficiently sweet to be eaten raw by those whose taste is not too exacting, but very good for cooking and far superior to the Catillac and Pound pears. Origin obscure. Fruit very large; form like that of the quince, much swelled at the middle, extremely mammillate at each pole; skin rough to the touch, dull yellow, dotted, striped and mottled with fawn and showing some brownish spots; flesh white, semi-melting, free from grit, juicy, very saccharine and well perfumed; second for dessert, first for the kitchen; Nov. to Feb.