Beurré d'Amanlis

Origin / History

Pomologists differ as to the origin of this pear, though it probably takes its name from Amanlis, a village near Rennes, France (Hedrick). Bunyard records that it was raised at Amanlis near Rennes, France, before 1800, and introduced to notice in 1826. According to M. Prevost, as cited in the Herefordshire Pomona, the pear was introduced into Normandy from Brittany as early as 1805, and is said to have been raised originally near Rennes. Downing describes it as a Belgian pear. Elliott notes the variety as foreign.

Tree

The tree is hardy, a strong, vigorous grower, and an excellent bearer (Herefordshire Pomona). Thomas describes it as a strong grower and great bearer, with a spreading, irregular habit and sharp serrate leaves. Bunyard describes the growth as vigorous and very straggling, with leaves rather large, oval pointed, sharply curved serrate, flat, down hanging, turning yellow then black. The Central Experimental Farm catalog (Agassiz BC, 1900) describes the tree as a medium grower. Thomas Rivers & Son (1914) describe it as a hardy vigorous grower.

It succeeds either on the pear or quince stock (Herefordshire Pomona; Elliott concurs that it is a free, vigorous grower on pear or quince). It forms a handsome pyramid when properly attended to (Herefordshire Pomona). Bunyard notes that this pear does well as a standard and in all forms, thrives well in Scotland, and is in all ways a cosmopolitan fruit. Downing notes that it succeeds best in cold latitudes and is very productive but variable.

Sources disagree on bearing performance: while most sources praise it as productive (Veitch's Fruit Trees, 1911, calls it productive) and an excellent or great bearer, Elliott reports that although it is said to bear well, "our experience has been the reverse."

Fruit

Size: Large (Elliott, Herefordshire Pomona, Downing, Hedrick, Thomas, Veitch's). Bunyard gives the size as medium, 3½ by 3 inches, round pyriform, fairly even. The Herefordshire Pomona gives the average as three inches and a half long, by three quarters wide (sic). The Central Experimental Farm catalog (1900) gives it as medium size.

Form: Obovate, often irregular (Thomas, Downing). Ovate-obovate (Elliott). Obtuse pyriform or obovate, uneven and undulating in outline (Herefordshire Pomona). Obtuse-pyriform, rather uneven in contour (Hedrick). Round pyriform, fairly even (Bunyard). Sometimes slightly pyriform, with a short and narrow neck (Thomas). Downing describes it as not very regular, a little swollen on its sides. The Central Experimental Farm catalog gives the form as obovate.

Stem / Stalk: Long, obliquely set (Elliott). Long, slender, and woody, inserted in a small cavity (Herefordshire Pomona). A little more than an inch long, set rather obliquely in a shallow, irregular cavity (Downing). An inch and a quarter long, very slightly sunk (Thomas). Slender and woody (Bunyard).

Cavity: Small (Herefordshire Pomona). Shallow, irregular (Downing). Very slight sinking at the stalk (Thomas).

Calyx / Eye: Open (Elliott). Open with broad divisions (Downing). Open, with stout segments, set almost level with the surface (Herefordshire Pomona). Open in a very slight basin (Bunyard).

Basin: Shallow (Elliott, Downing, Thomas). Very slight (Bunyard). The Herefordshire Pomona notes the eye is set almost level with the surface.

Skin: Dull yellowish green, with a reddish brown cheek, brown dots, and russet patches (Elliott). At first a bright green, tinged with brown next the sun, and marked with patches and dots of russet, afterwards assuming a yellowish-green tinge and a reddish-brown cheek as it ripens (Herefordshire Pomona). Rather thick, dull yellowish green, with a pale reddish-brown cheek, overspread with numerous brown dots and russet streaks and patches (Downing). Dull yellowish-green, with some russet, and a dull reddish cheek (Thomas). Bright green changing to yellowish-green, lightly washed with red-brown on the cheek exposed to the sun, dotted and marbled with fawn-russet (Hedrick). Pea green changing to yellowish green with occasional red-brown flush; skin slightly rough with thin brown russet (Bunyard). The Central Experimental Farm catalog describes the skin as yellowish green, with a bronze red cheek and sprinkled with brown dots. Thomas Rivers & Son (1914) note "a bright red cheek."

Flesh / Flavor: Yellowish, a little coarse, often austere; "very good" (Elliott). Greenish white, fine-grained, tender, juicy, melting, rich, sugary, and agreeably perfumed (Herefordshire Pomona). Yellowish, somewhat coarse, but buttery, melting, abundant, rich, with slightly perfumed juice, often astringent and poor (Downing). Buttery, melting, and juicy, and rather rich, with a moderate, often astringent and poor flavor (Thomas). Greenish-white, fine, melting, tender, rich, very juicy, sugary, with some acidity, agreeably perfumed (Hedrick). Melting, yellowish white, very juicy and pleasantly sweet (Bunyard). Yellowish, coarse, juicy, buttery, slightly astringent (Central Experimental Farm). Very sugary (Veitch's). "Flush fine, juicy and of good flavour" (Thomas Rivers & Son, 1914).

Core / Seeds: Not described in source.

Season

One of the best early pears, ripe the middle of September (Herefordshire Pomona). Early September (Elliott). September (Downing; Central Experimental Farm). Dessert early to mid-September (Bunyard). Early and mid-autumn (Thomas). First; September and October (Hedrick). Veitch's Fruit Trees (1911) gives the season as November.

Uses

Dessert (Bunyard). Veitch's describes it as "a very fine pear." It is deservedly a general favourite (Herefordshire Pomona).

Subtypes / Variants

Striped Beurré d'Amanlis (Elliott): differs not materially, except in being striped red, yellow, and green.

Beurre d'Amanlis Panachée (Downing): differs from the type only in its skin, having green and greenish yellow shades and stripes.

Other

Bunyard records the German name Amanlis Butterbirne. Hedrick cites Leroy's Dictionnaire de Pomologie 1:294, fig. 1867, and Hogg's Fruit Manual 509, 1884, as references.