(Ne Plus Meuris)
Beurre d'Anjou is a large traditional French dessert pear with melting sweet flesh and an excellent flavour.
The English pomologist Robert Hogg, writing in the 1884, described it as "A very superior pear", while Hedrick in his book Pears of New York claims "... it has no superior and few equals in appearance and quality of fruit".
It ripens very late in the autumn, and the pears can be kept in a fridge for several months.
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.
Contact us if you would like to go on the waiting list for next season.
Let me know when Beurre d'Anjou pear trees are back in stock.
If you do not hear from us by March you can contact us to pre-order for next autumn.
Beurre d'Anjou is partially self-fertile, so should set some pears when grown on its own - although production will be improved if there are other different but compatible pear trees nearby.
Unusually for a pear which originated in Europe it has some resistance to fireblight, and is very cold-hardy.
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, or possibly in Belgium. In any case it was known in both England and the United States before 1850.
