Beurré Amandé

Pear

Beurré Amandé

Origin/History

Raised by M. Sannier, Rouen, France.

Tree

Not described in source.

Fruit

Size: Medium to large.

Form: Variable in form; globular, narrowing toward the upper part and somewhat distorted near the stem. Bossed.

Stem: Placed at right angles to the long axis of the fruit.

Skin: Fine, shining; greenish-yellow changing to a translucent canary-yellow.

Flesh: White, very fine, altogether melting.

Flavor: Sweet, delicious, and of a pronounced flavor of almond.

Core/Seeds: Not described in source.

Season

October and November.

Uses

Not described in source.

Subtypes/Variants

Not described in source.

Sources:

Lucas Tafelbirnen 117 (1894)
Guide Prat. 61, 228 (1895)
U.P. Hedrick, The Pears of New York (1921)

Book Sources

Described in 1 period pomological work

Hedrick, The Pears of New York (1921)

View original book sources (1)

Beurré Amandé.

Lucas Tafelbirnen 117. 1894. 2. Guide Prat. 61, 228. 1895. Raised by M. Sannier, Rouen, Fr. Fruit medium to large, variable in form, globular, narrowing toward the upper part and somewhat distorted near the stem, which is placed at right angles to the long axis of the fruit, bossed; skin fine, shining, greenish-yellow changing to a translucent canary-yellow; flesh white, very fine, altogether melting, and of a sweet, delicious and pronounced flavor of almond; Oct. and Nov.

— U.P. Hedrick, The Pears of New York (1921)

Amanda's Double Amanda’s Double Butter B Elizabeth Walker Englische Sommer No. 135 van Mons Angleterre Amande Double Walker