Details for: PI 541136, Pyrus communis L., 'Beurre d'Angleterre'

Angleterre (of Robert Thompson, 1842), English Beurre (of George Lindley, 1831), Beurre d'Angleterre (of Louis Noisette, 1839). A most productive pear, which has some affinity to Brown Beurre, but is inferiour to it in flavour. It is a good orchard fruit, but is not worthy of a place in a small garden. The tree forms a very erect, pyramidal head. Young wood olive. It is one of the most common fruits in the market of Paris. Fruit of medium size, pyriform, very evenly shaped, tapering very regularly to its union with the stalk, which is slender, and rather more than an inch long. Skin rather thick and hard, dull light green, thickly speckled with russet dots, and having a thin brownish russet cheek. Calyx set in a very smooth, scarcely sunk basin. Flesh white, buttery and melting, full of juice, and of pleasant, though not high flavour. Middle of September. -- A.J. Downing, The fruits and fruit trees of America, 1846.

Angleterre or English Beuree is rather above the medium size, round at the blossom end, diminishing to a point at the stalk, which is long and large - the skin is smooth, of a greenish yellow; the flesh tender, half buttery and melting, apt to rot soon; it ripens in September with many of the finest pears, which lessens the estimation in which it would otherwise be held. -- W. Coxe, A view of the cultivation of fruit trees, 1817.

First described by Le Lectier in 1628. Believed to have originated in England. Fruit medium in size and resembles Louise Bonne de Jersey in form. Skin greenish-yellow in color with dark green dots, inclined to russet around the stem, not attractive. Flesh white, moderately fine, juicy, buttery. Fairly sweet with pleasing flavor but only average in dessert quality. Midseason. Tree of medium vigor and productivity. Moderately susceptible to fire blight. -- H. Hartman, Oregon Agricultural Experiment Station, 1957