Doyenné Gray
Pear
Doyenné Gray
Origin/History
Elliott (1865) notes that this variety has been confounded with "Boussouck" and with "Surpasse Virgalieu," but is distinct from both. Downing (1900) observes that the Gray Doyenné strongly resembles the White Doyenné in flavor and general appearance, and is considered by many rather the finer of the two.
Tree
Shoots upright, grayish brown. Elliott describes it as a hardy tree and a good bearer on both Pear and Quince stock.
Fruit
Size and Form: Medium size. Both sources agree on a broadly obovate form; Downing describes it as ovate obovate but usually a little rounder than the White Doyenné, while Elliott characterizes it as roundish, obovate or obtuse pyriform.
Stem: Curved; Downing gives the length as half to three-fourths of an inch.
Cavity: Rather deep. Downing adds that it is narrow and abrupt.
Calyx: Small, closed.
Basin: Shallow. Downing specifies it is smooth.
Skin: Wholly covered with smooth cinnamon russet. Downing notes it is rarely a little ruddy next the sun, and characterizes the russet as fine and lively.
Flesh and Flavor: White, fine-grained, buttery, melting. Downing amplifies: very buttery, rich, and delicious, rating the variety Best.
Season
Middle of October (Downing); October (Elliott). Downing notes the fruit will keep many weeks after ripening, and that it usually keeps a little longer than the White Doyenné.
Uses
Not described in source.
Subtypes/Variants
Not described in source.
Other
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)Doyenné Gray.
Doyenne Gray. Gray Butter Pear. Gray Deans. Gray Doyenné. Red Doyenne. St. Michel Doré. Doyenné Galeux. Doyenné Boussouck, of some. Doyenné Gris. Doyenné Rouge. Doyenné Roux. Doyenné d'Automne. Red Beurré, } incorrectly Beurré Rouge, } of some. Le Beurré.
The Gray Doyenné strongly resembles the White Doyenné in flavor and general appearance, except that its skin is covered all over with a fine, lively cinnamon russet. It is a beautiful Pear, usually keeps a little longer, and is considered by many rather the finer of the two.
Shoots upright, grayish brown.
Fruit of medium size, ovate obovate, but usually a little rounder than the White Doyenné. Skin wholly covered with smooth cinnamon russet (rarely a little ruddy next the sun). Stalk half to three-fourths of an inch long, curved, set in a narrow, rather deep and abrupt cavity. Calyx small, closed, and placed in a smooth, shallow basin. Flesh white, fine-grained, very buttery, melting, rich, and delicious. Best. Middle of October, and will keep many weeks.
— F.R. Elliott, The Western Fruit Book (1865)Doyenne Gray.
Gray Butter Pear, Doyenne d'Automne, St. Michel Doré, Gray Doyenne, Gray Dean's, Doyenne Galeux. Doyenne Rouge, Doyenne Gris, Doyenne Roux, Red Doyenné,
This has been confounded with "Boussouck," and with "Surpasse Virgalieu," but is distinct. It is a good bearer on Pear or Quince, a hardy tree, with upright, grayish brown shoots.
Fruit, medium, roundish, obovate or obtuse pyriform: skin, covered with smooth cinnamon russet; stem, curved; cavity, rather deep; calyx, small, closed; basin, shallow; flesh, white, fine-grained, buttery, melting. Oct