Duchesse d'Angoulême Bronzée
PearOrigin/History
A sub-variety of Duchesse d'Angoulême discovered in the garden of M. Weber, Dijon, France, and introduced in 1873.
Fruit
Size: Large to very large.
Skin: Redbrown or bronze, a feature that remains perfectly constant and distinguishes this sub-variety from the standard Duchesse d'Angoulême.
Flesh and Flavor: Fine, melting, juicy, sugary. Rated "first" (first class, indicating premium quality).
Form, Stem, Cavity, Calyx, Basin, Core, and Seeds: Not described in source.
Season
October to December.
Uses
Not described in source; "first" quality rating indicates dessert pear.
References
- Guide Pratique no. 1876
- American Pomology Society Report 135, 1920
Book Sources
Described in 1 period pomological work
View original book sources (1)
— U.P. Hedrick, The Pears of New York (1921)Duchesse d'Angoulême Bronzée.
- Guide Prat. no. 1876. Duchess Bronze. 2. Am. Pom. Soc. Rpt. 135. 1920.
A sub-variety of Duchesse d'Angoulême found in a garden of M. Weber, Dijon, Fr., and introduced in 1873. Fruit large to very large, differs from type by its skin being redbrown or bronze, this feature being perfectly constant; flesh fine, melting, juicy, sugary; first; Oct. to Dec.