Angleterre d'Hiver
PearAngleterre d'Hiver
Origin/History
According to Leroy (Dict. Pom. 1:138, 1867), this variety was grown in France in the middle of the seventeenth century, its grafts having been brought from England. It is cited as early as 1768 in Duhamel (Trait. Arb. Fr. 2:198). Downing characterizes it as an old pear of little value except as a keeper and for cooking.
Tree
Not described in source.
Fruit
Size: The sources disagree: Downing describes the fruit as large; Hedrick gives it as medium.
Form: The sources offer different but related shape descriptions. Downing calls it acute pyriform; Hedrick describes it as oblong-obovate-pyriform.
Stem: Not described in source.
Cavity: Not described in source.
Calyx: Not described in source.
Basin: Not described in source.
Skin: The sources agree that the ground color is yellow, though Downing specifies greenish yellow while Hedrick describes it as pale yellow. Both note a reddish element in sun: Downing records a brownish red tint, while Hedrick describes it as slightly washed with red. Surface markings also differ in description: Downing notes many small russet and black specks; Hedrick describes spotting with fawn.
Flesh/Flavor: The sources give substantially different accounts. Downing describes the flesh as firm, rather dry, and slightly acid. Hedrick describes the flesh as white, semi-fine, melting, rather gritty around the core, juicy, sugary, with a sweet and agreeable flavor.
Core/Seeds: Not described in source. Hedrick notes the flesh is rather gritty around the core.
Season
The sources partially overlap but disagree on the full window. Hedrick gives December to March; Downing gives February to April.
Uses
Both sources agree this is a kitchen (cooking) pear. Downing also emphasizes its value as a keeper.
Subtypes/Variants
Not described in source.
Other
Downing lists Angoisse blanche as an associated name in the entry heading.
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)Angleterre D'Hiver. Angoisse blanche. An old Pear of little value, except as a keeper and for cooking. Fruit large, acute pyriform, greenish yellow, with a brownish red tint in sun, many small russet and black specks. Flesh firm, rather dry, slightly acid. February to April.
— U.P. Hedrick, The Pears of New York (1921)Angleterre d'Hiver. 1. Duhamel Trait. Arb. Fr. 2:198. 1768. 2. Leroy Dict. Pom. 1:138, fig. 1867.
According to Leroy this variety was grown in France in the middle of the seventeenth century, its grafts having been brought from England. Fruit medium, oblong-obovate-pyriform, pale yellow, spotted with fawn and slightly washed with red; flesh white, semi-fine, melting, rather gritty around the core, juicy, sugary, with a sweet and agreeable flavor; a good kitchen pear; Dec. to Mar.