Beurré d'Angleterre
PearBeurré d'Angleterre — Encyclopedia Entry
Origin and History
First described by Le Lectier of Orleans in 1628. The variety was likely imported to France from England in the early seventeenth century. It is grown extensively around Paris for market supply, where it is in very general demand in September.
Tree
Not described in source.
Fruit
Size: Medium.
Form: Acute-pyriform.
Skin: Bright green-yellow, dotted very regularly with small russet spots.
Flesh and Flavor: White, buttery, melting, very juicy, sugary, and richly flavored.
Stem, Cavity, Calyx, Basin, Core, and Seeds: Not described in source.
Season
September.
Uses
Good dessert pear.
Subtypes and Variants
Not described in source.
Book Sources
Described in 1 period pomological work
View original book sources (1)
— U.P. Hedrick, The Pears of New York (1921)Beurré d'Angleterre.
- Duhamel Trait. Arb. Fr. 2:197. 1768.
- Leroy Dict. Pom. 1:297, fig. 1867. Angleterre. 3. Hogg Fruit Man. 481. 1884.
The first description of this pear was given by Le Lectier, Orleans, in 1628. The probability is that it was imported to France by Le Lectier early in the seventeenth century from England. It is grown extensively around Paris for the supply of the markets where it is in very general demand in September. Fruit medium, acute-pyriform, bright green-yellow, dotted very regularly with small, russet spots; flesh white, buttery, melting, very juicy, sugary and richly flavored; good dessert pear; Sept.