Beurre Beauchamps
PearBeurre Beauchamps
Origin/History
A seedling raised by Van Mons; attributed in his catalog of 1823 to M. Beauchamp. Documented in Downing (1857) and Mas, Le Verger (1866–73).
Tree
Vigorous. Young shoots stout, dark dull olive yellow, with many long white specks and patches of whitish gray. No further tree characteristics described in sources.
Fruit
Size/Form: Downing describes the fruit as medium, roundish obovate. Hedrick describes it as medium to large, globular and bossed — a conflicting account on both size and form.
Stem: Pretty stout, long, and curved. Set in a moderate cavity, sometimes by a fleshy lip. (Downing.)
Cavity: Moderate. (Downing.)
Calyx: Open. (Downing.)
Basin: Rather narrow, abrupt, and uneven. (Downing.)
Skin: Downing describes the skin as rough, light yellow, slightly netted and patched with russet, with many brown and crimson dots. Hedrick describes the color as pale yellow, dotted with fawn, strongly carmined on the side exposed to the sun — a conflicting account of surface markings and blush.
Flesh/Flavor: Both sources agree the flesh is white and melting. Downing characterizes it as juicy, melting, a little buttery, very sweet, gritty, and pleasant, rating it Good. Hedrick describes the flesh as fine, white, and excessively melting, with juice that is sugary, perfumed, buttery in flavor, delicate and agreeable, rating it first quality. Downing's note of grittiness is not mentioned by Hedrick.
Core/Seeds: Not described in sources.
Season
November. (Both sources agree.)
Uses
Not described in sources.
Subtypes/Variants
Not described in sources.
Other
Not described in sources.
Book Sources
Described in 2 period pomological works
View original book sources (2)
— A.J. Downing, The Fruits and Fruit Trees of America (1900)Beurre Beauchamps.
Beauchamps. Hagkens d'Hiver. Biemont. Bergamotte Beauchamp.
One of Van Mons' seedlings. Tree vigorous. Young shoots stout, dark dull olive yellow, many long white specks, and patches of whitish gray.
Fruit medium, roundish obovate. Skin rough, light yellow, slightly netted and patched with russet, and with many brown and crimson dots. Stalk pretty stout, long and curved, set in a moderate cavity, sometimes by a lip. Calyx open. Basin rather narrow, abrupt, and uneven. Flesh white, juicy, melting, a little buttery, very sweet, gritty, pleasant. Good. November.
— U.P. Hedrick, The Pears of New York (1921)Beurre Beauchamp.
- Downing Fr. Trees Am. 456. 1857. 2. Mas Le Verger 6:Pt. 1, 113, fig. 55. 1866-73.
Attributed by Van Mons in his catalog of 1823 to M. Beauchamp. Fruit medium to large; globular, bossed, pale yellow, dotted with fawn, strongly carmined on the side next the sun; flesh fine, white, excessively melting; juice sugary, perfumed, having a buttery flavor, delicate and agreeable; first; Nov.