Beurré Delannoy
PearOrigin/History
Obtained by Alexandre Delannoy, nurseryman, near Tournai, Belgium. First made known in 1848. Also referenced under the alternate spelling De Launay. Documented in Mas, Le Verger 3:Pt. i, 71, fig. 34 (1866–73) and Leroy, Dict. Pom. 1:346, fig. (1867).
Tree
Vigorous and productive. Young shoots dull reddish-yellowish brown.
Fruit
Size and Form: Downing describes the fruit as large, obovate obtuse pyriform. Hedrick gives it as medium or large, turbinate-obtuse, bossed, with one side generally more enlarged than the other.
Stem: Varying in length, a little curved and inclined (Downing).
Cavity: Not described in source.
Calyx: Open (Downing).
Basin: Not described in source.
Skin: Greenish yellow, a little brownish in the sun (Downing), with patches and traces of russet and many russet dots (Downing); Hedrick describes the russet dotting as fine.
Flesh/Flavor: Whitish, fine, juicy, and melting; a little gritty around the core; sugary and acid, with a really exquisite savor (Hedrick). Downing characterizes the flavor as refreshingly sweet. Rated first quality by Hedrick; very good by Downing.
Core/Seeds: Not described in source beyond the note that the flesh is a little gritty around the core.
Season
October and November.
Uses
Not described in source.
Subtypes/Variants
Not described in source.
Book Sources
Described in 2 period pomological works
View original book sources (2)
— A.J. Downing, The Fruits and Fruit Trees of America (1900)Beurré Delannoy.
De Launay.
Originated with Alexander Delannoy, of Tournai. Tree vigorous, productive. Young shoots dull reddish-yellowish brown.
Fruit large, obovate obtuse pyriform. Skin greenish yellow, a little brownish in the sun, with patches and traces of russet and many russet dots. Stalk varying, a little curved and inclined. Calyx open. Flesh whitish, melting, refreshingly sweet. Very good. October, November.
— U.P. Hedrick, The Pears of New York (1921)Beurré Delannoy.
- Mas Le Verger 3:Pt. i, 71, fig. 34. 1866-73.
- Leroy Dict. Pom. 1:346, fig. 1867.
Obtained by Alexandre Delannoy, nurseryman, near Tournai, Bel. It was first made known in 1848. Fruit medium or large, turbinate-obtuse, bossed, one side generally more enlarged than the other, greenish-yellow, finely dotted with russet; flesh whitish, fine, juicy, melting, a little gritty around the core, sugary, acid, with a really exquisite savor; first; Oct. and Nov.