Originated at Angers, France, from unguarded seed sown in 1837. Added to A.P.S. catalog list in 1858. Fruit medium to large in size, roundish-obovate with pointed neck and fleshy stem. Skin smooth, greenish-yellow in color, occasionally blushed. Flesh very fine extremely juicy, quite free of grit, melting. Sweet with acidulous or vinous spicy flavor rates among the best in dessert quality. Probably too soft in texture to withstand commercial handling. Midseason. Tree vigorous, spreading in habit, clean, productive. Moderately susceptible to fire blight. -- H. Hartman, Oregon Ag. Experiment Station, 1957.A round, conical, medium-sized green pear with flesh tapering to the short stout stem, which I regard as of the finest flavor - sweet, melting, juicy, perfumed. The late Dr. Howe, co-author of The Pears of New York, once described it to me as probably the best flavored of the European pears as grown in this climate. Bunyard called it 'one of the best half-dozen pears, by som preferred to Comice.' Originated near Angers, France, in the middle of the 19th century. Late September. Can be brought to ripeness in about 30 days. -- Robert Nitschke, Southmeadow Fruit Gardens Catalog, 1976.
In 1837, M. Goubault, a well-known pomologist at the time, raised Beurre Superfin from seeds made in Angers, France. Seven years later, the parent tree bore fruits and M. Millet, president of the Committee of the Horticultural Society of Maine-et-Loire. Introduced to America in 1850.