Beurre Spae
PearBeurre Spae
Origin and History
A Belgian pear, described and illustrated in the Illustration Horticole.
Tree
Vigorous and productive.
Fruit
Size and Form Large, roundish pyriform.
Skin Pale yellowish, spotted and mottled with brown in the sun.
Stem Curved, inserted in a furrowed cavity.
Flesh and Flavor Very juicy, fine, sugary, melting, perfumed.
Quality Very good.
Season
November.
Notes on Source: This description is based on Downing's 1900 edition and lacks certain details (cavity depth, calyx form, basin definition, core structure, and storage behavior) that would typically appear in a comprehensive pomological entry. The fruit's rounded pyriform shape, conspicuous spotting pattern, and curved stem in a furrowed cavity are the primary visual distinguishing features. The November ripening and flavor profile (melting, perfumed, sugary) suggest this is a dessert pear suited to late-season use.
Book Sources
Described in 1 period pomological work
View original book sources (1)
— A.J. Downing, The Fruits and Fruit Trees of America (1900)Beurre Spae.
A Belgian Pear, figured and described in the Illustration Horticole, from which we copy. Tree vigorous, productive.
Fruit large, roundish pyriform, pale yellowish, spotted and mottled with brown in the sun. Stalk curved, inserted in a furrowed cavity. Flesh very juicy, fine, sugary, melting, perfumed. Very good. November.