Clone from IR-2, Prosser, Washington. Prosser obtained from CandO Nursery (Washington) in 1975. The name and origin of Beurre d'Anjou are somewhat confused. American and British authors refer to this pear as Anjou or Beurre d'Anjou, but Leroy and other continental European writers recognize the variety as Nec Plus Meuris and do not approve of Anjou as being a proper synonym. Apparently the name Anjou or Beurre d'Anjou was erroneously applied to the variety when introduced to America and England. American pomologists have generally attributed the origin of this variety to France, although they cite no specific data as to time or locality. Leroy, on the other hand, states as a fact that the variety originated with Van Mons at Louvain Belgium in 1819 under the name of Nec Plus Meuris. It is interesting to note that the tree labeled Nec Plus Meuris in the variety collection obtained from France in 1913 turned out to be identical with Beurre d'Anjou as the variety is known in the Pacific Northwest. Fruit medium or larger in size, generally globular in shape, sometimes pyriform. Skin usually creamy-yellow in color but variable, clear when grown in dry climates but inclined to russet in wet climates. Quite attractive when properly grown. Flesh fairly fine, buttery, juicy, some grit cells at center. Aromatic, spicy, sweet flavor when at its best. Inclined to become mealy and dry in texture if kept too long in storage. Susceptible to Anjou scald and Botrytis rot. Tree vigorous, upright, spreading, somewhat temperamental as to production. Moderately susceptible to fire blight. The leading late pear in the Pacific Northwest. -- H. Hartman, Oregon Ag. Experiment Station, 1957.
Anjou. Origin France. Imported in 1842; exhibited by Col. M.P. Wilder in 1844. Synonyms: Beurre d'Anjou, Beurre Niell, Butter of Anjoy, Colniac Bosc. D'Anjou, Fondante du Bois, Nec Plus Meuris, Ne Plus Meuris (of the French), Poire Niell. - W.H. Ragan, Nomenclature of the Pear, 1908
Beurre d'Anjou (of Robert Thompson, 1842). This is a first rate pear, recently imported from France by Col. Wilder, of Boston, which appears to us quite distinct from the Brown Beurre. Fruit rather above medium size, very regular, obovate. Skin greenish-yellow, smooth, a little clouded with russet, especially around the calyx. Calyx small, open, ina round,smooth basin.Stalk rather short, straight, set ina slight cavity. Flesh yellowish-white, very fine grained, buttery, slightly sub-acid with a rich, sprightly vinous flavour. October. -- A.J. Downing, Fruits and Fruit Trees of America, 1846.