Beurre d'Esquelmes

Origin/History

Beurre d'Esquelmes originated in Belgium as a seedling raised by Joseph Dumont, who is identified by Bunyard as gardener to the Baron de Joigny, at Esquelmes near Tournai (Hedrick) or near Pecq (Bunyard). It first bore fruit in 1833. The variety is also widely known in the literature as Beurré Dumont, under which name it appears in Leroy's Dictionnaire de Pomologie (1:353, 1867), Hogg's Fruit Manual (519, 1884), and Bunyard's Handbook of Hardy Fruits (1920). Hedrick's Pears of New York (1921) cites the Guide Pratique (77, 1895) for the name Beurre d'Esquelmes; Bunyard cites the Pomologie Belge (1857).

Tree

Downing describes the tree as a vigorous grower with rather slender branches. Bunyard characterizes the growth as very spreading and rather dwarfish on quince, with moderate fertility. The leaf is medium-sized, narrow oval, nearly flat, almost entire in margin, and turns faint red in autumn (Bunyard).

Fruit

Size

All sources concur: the fruit is rather large. Bunyard gives dimensions of 3 inches by 3 inches.

Form

Sources differ somewhat in their characterization of form. Downing describes the fruit as obovate pyriform obtuse. Bunyard describes it as round conical, tapering to the stem end where it is abruptly flattened, even or a very little angular. Hedrick's entry for Beurre d'Esquelmes (citing Guide Pratique, 1895) calls it globular-obovate or Doyenné-shaped, while the additional entry under Beurré Dumont (citing Leroy and Hogg) describes it as globular-oval.

Stem

Downing: the stalk is rather stout, set in a slight cavity. Bunyard: the stem is very short and stout, set in a deepish cavity. These two sources conflict on cavity depth — slight (Downing) versus deepish (Bunyard).

Calyx and Basin

Downing records the calyx as open. Bunyard describes the eye as open and seated in a deep even basin.

Skin

Sources vary considerably in their description of skin color, likely reflecting differences in maturity, sun exposure, and growing conditions. Downing describes the skin as pale yellow, with a shade of red in the sun, and a few nettings and patches of russet, along with russet dots. Bunyard describes the overall color as cinnamon brown, with the russet being smooth and fine. Hedrick (Guide Pratique citation) describes the fruit as yellowish-green washed with fawn. The Beurré Dumont entry in Hedrick (Leroy/Hogg) gives the most detailed account of sun-versus-shade variation: greenish-yellow on the shaded side, speckled with brownish-russet, and entirely washed with reddish-brown on the side toward the sun.

Flesh and Flavor

Sources agree the flesh is white (Downing, Bunyard) and melting (all sources). They diverge on texture: Downing calls the flesh a little coarse, while Bunyard describes it as very fine grained. Downing adds that the flesh is juicy, refreshing, and sweet, and rates the variety Good. Bunyard rates the flavor as deliciously sweet and perfumed. Hedrick's Beurré Dumont entry (Leroy/Hogg) calls the flesh juicy, melting, richly flavored, and aromatic, and rates the variety first quality. Hedrick's brief Beurre d'Esquelmes entry calls the flesh fine and melting and rates it good.

Core and Seeds

Not described in source.

Season

There is a notable disagreement among sources on ripening season. Downing places the fruit in September and October. Bunyard gives November to December, noting that the variety keeps a few weeks longer than Doyenné du Comice. Hedrick's Beurre d'Esquelmes entry gives November; the Beurré Dumont entry gives November and December. The majority of sources thus place the season in November–December, with Downing's September–October standing in conflict.

Uses

Bunyard classifies Beurre d'Esquelmes as a dessert pear. He notes that it keeps a few weeks longer than Doyenné du Comice, which he considers it to be of great value.

Subtypes/Variants

Not described in source.

Other

Not described in source.