Unpublished flow-cytometry results from October, 1997 confirm that tree PYR 60.002 is triploid. -- J. PostmanReported to have originated at Amanlis, a village near Rennes, France, during the latter part of the 18th century. Fruit large, obtuse-pyriform but more or less irregular in form. Skin greenish-yellow, often with brown or reddish cheeks, sometimes russetted. Flesh greenish white, fine, melting, juicy. Rich spicy flavor, some acidity, second rate dessert quality. Early midseason. Tree vigorous, fairly productive. Used to some extent as an intermediate trunk stock in England. Moderately susceptible to fire blight. -- H. Hartman, Oregon Ag. Experiment Station, 1957.
Amanlis. Synonyms: Amalis, Beurre Amanlis, Beurre d'Amalis, Beurre d'Amanlis, Beurre d'Amaulis, Hubbard, Kaissoise, Kessoise, Thiessoise, Wilheinmine. -- W.H. Ragan, Nomenclature of the Pear, 1908.
Beurre d'Amanlis (of Robert Thompson, 1842; Louis Noisette, 1839). Beurre d'Amanlis, Beurre d'Amaulis. A Belgian pear, of excellent quality, nearly first rate. Very productive. Fruit large, obovate, not very regular, a little swollen on its sides. Skin rather thick, dull yellowish-green, with a pale reddish brown cheek, overspread with numerous brown dots and russet streaks and patches. Stalk a little more than an inch long, set rather obliquely in a shallow, irregular cavity. Calyx open, with broad divisions, basin shallow. Flesh yellowish, somewhat coarse, but buttery, melting, abundant, rich, with slightly perfumed juice. September. -- A.J. Downing, The fruits and fruit trees of America, 1846.
Beurre d'Amanlis (d'Amanlis; d'Albert; Delbert; Hubard; Kaissoise; Thessoise; Plomgastelle; Wilhelmine). - Fruit large, obovate. Skin yellowish-green on the shaded side, but washed with brownish-red on the side next the sun, and considerably covered with dots and patches of russet. Eye open, set almost even with the surface. Stalk an inch long, obliquely inserted in a shallow knobbed cavity. Flesh white, melting, very buttery and juicy, with a rich sugary and slightly perfumed flavour. One of our best autumn pears, ripe in September. The tree is hardy, with a straggling habit of growth, and is an abundant bearer. -- R. Hogg, The Fruit Manual, 1860.