Beurré Amandé. 1. Lucas Tafelbirnen 117. 1894. 2. Guide Prat. 61, 228. 1895.
Raised by M. Sannier, Rouen, Fr. Fruit medium to large, variable in form, globular, narrowing toward the upper part and somewhat distorted near the stem, which is placed at right angles to the long axis of the fruit, bossed; skin fine, shining, greenish-yellow changing to a translucent canary-yellow; flesh white, very fine, altogether melting, and of a sweet, delicious and pronounced flavor of almond; Oct. and Nov.
Beurré d’Amanlis. 1. Leroy Dict. Pom. 1:294, fig. 1867. 2. Hogg Fruit Man. 509. 1884.
Pomologists differ as to the origin of this pear. Probably it takes its name from Amanlis, a village near Rennes, Fr. Fruit large, obtuse-pyriform, rather uneven in contour, bright green changing to yellowish-green, lightly washed with red-brown on the cheek exposed to the sun, dotted and marbled with fawn-russet; flesh greenish-white, fine, melting, tender, rich, very juicy, sugary, some acidity, agreeably perfumed; first; Sept. and Oct.
Beurré Ananas. 1. Hogg Fruit Man. 510. 1884.
Fruit small, pyriform, regular in outline, yellow, with red blush on side next the sun, and streaks of crimson; flesh yellowish, semi-buttery, melting, very juicy and sweet, with a strong odor of musk; inferior; end of Oct.
Beurré d’Angleterre. 1. Duhamel Trait. Arb. Fr. 2:197. 1768. 2. Leroy Dict. Pom. 1:297, fig. 1867.
Angleterre. 3. Hogg Fruit Man. 481. 1884.
The first description of this pear was given by Le Lectier, Orléans, in 1628. The probability is that it was imported to France by Le Lectier early in the seventeenth century from England. It is grown extensively around Paris for the supply of the markets where it is in very general demand in September. Fruit medium, acute-pyriform, bright green-yellow, dotted very regularly with small, russet spots; flesh white, buttery, melting, very juicy, sugary and richly flavored; good dessert pear; Sept.
Beurré Antoine. 1. Mas Pom. Gen. 7:180, fig. 572. 1881. 2. Leroy Dict. Pom. 1:299, fig. 1867.