Beurre d'Anjou pear trees

Beurre d'Anjou is traditional French dessert pear with melting sweet flesh. The English pomologist Robert Hogg, writing in the 1884, described it as "A very superior pear".

It ripens very late in the autumn, and the pears can be kept in a fridge for several months.

Its origins are unknown but it is believed to have been raised near the town of Angers in the late 17th or early 18th century. It was known in both England and the United States before 1850.

Beurre d'Anjou is certainly a candidate for having the "best" flavour of any pear, however it is a late season variety and requires a sunny warm autumn climate to ripen properly.