Sucrée du Cornice
PearSucrée du Cornice
Origin/History
Raised by the old Horticultural Society of Angers, France, and first fruited in 1855.
Fruit
Size: Above medium.
Form: More or less obtuse, turbinate, irregular, much swelled in its lower half.
Skin: Golden yellow, entirely sprinkled with reddish dots and generally rayed with fawn around the calyx.
Flesh and Flavor: White, semi-fine and semi-melting, watery, very granular around the core. Quality rated as second.
Core/Seeds: Not described in source.
Season
September and October.
Uses
Not described in source.
Subtypes/Variants
Not described in source.
Other
Not described in source.
Source: U.P. Hedrick, The Pears of New York (1921), citing Leroy Dict. Pom. 2:680, fig. 1869; Downing Fr. Trees Am. 861, 1869.
Book Sources
Described in 1 period pomological work
View original book sources (1)
— U.P. Hedrick, The Pears of New York (1921)Sucrée du Cornice.
- Leroy Dict. Pom. 2:680, fig. 1869.
- Downing Fr. Trees Am. 861. 1869.
Raised by the old Horticultural Society of Angers, Fr., and first fruited in 1855. Fruit above medium, more or less obtuse, turbinate, irregular, much swelled in its lower half; color golden yellow, entirely sprinkled with reddish dots and generally rayed with fawn around the calyx; flesh white, semi-fine and semi-melting, watery, very granular around the core; second; Sept. and Oct.