This section is from the book "The Fruit Manual: Containing The Descriptions And Synonyms Of The Fruits And Fruit Trees Of Great Britain", by Robert Hogg. Also available from Amazon: The Fruit Manual.
Fruit, rather below medium size, two inches and a quarter broad, and two inches and a half long; obovate or roundish oval, and rounding from the middle to the apex, but tapering towards the stalk. Skin, somewhat rough, of a greenish yellow colour, covered with reddish brown russet, except when grown in a light soil, and then it is paler and of alight grey colour. Eye, small and open, with flat and reflexed segments, placed in a shallow and even basin. Stalk, varying from three-quarters to an inch in length, stout, and inserted in a small cavity, which is considerably furrowed. Flesh, greenish white, very musky flavour, supposed to resemble the scent of Sweet Sultan, which in France is called Ambrette, and hence its name. The Ambrette flavour is the same as that of Seckle pear.
An old French dessert pear, long held in high estimation both in this country and on the Continent, but now ranking only as a second-rate variety. It is said, that when grown in a light dry soil and a warm situation it is a richly flavoured and excellent autumn pear. It is in season from November till January.
The tree is an excellent bearer, succeeds best as a standard, either on the pear or quince stock, but with greatest success on the latter. The wood is short and stout, and in training requires to be pruned long.
Fruit, medium sized; roundish obovate, and slightly flattened. Skin, smooth, greenish yellow, covered with small grey specks and slight marks of russet. Eye, closed, set in a considerable depression. Stalk, an inch and a half long, slender, inserted in an open cavity. Flesh, tender, buttery, and melting, rich, sugary, and perfumed.
A delicious summer dessert pear of first-rate quality. It ripens in September, but keeps only a few days after being gathered.
The tree is a good bearer, a hardy and vigorous grower, and succeeds well as a standard, either on the pear or quince stock.
It is related by Switzer that this variety was introduced from France "among that noble collection of fruit that was planted in the Royal Gardens in St. James's Park soon after the Restoration, but is now (1724) cut down." Although stated by Switzer to be originally from France, I find no record of it in any French author under this name. Jahn, in the "Handbuch," considers it synonymous with Diel's Braunroth Pomeranzbirne, which Metzger says is the same as Orange Rouge of the French authors, but I am convinced it is not the same as the latter.
Fruit, about medium sized, two inches and a half wide, and two inches and three-quarters high; roundish ovate, somewhat uneven in its outline. Skin, pale lemon yellow, strewed with patches and veins of russet, and with a lively blush on the side next the sun. Eye, large, half open, and placed almost on a level with the surface. Stalk, an inch long, fleshy at the base, and inserted in a small narrow cavity. Flesh, white, firm, juicy, and melting, with a rich, sweet, and perfumed flavour.
A fruit of great excellence; ripe during September and October. The tree is an abundant bearer and makes handsome pyramids on the quince.
It was raised by Leon Leclerc, of Laval, the original tree having first fruited in 1850, and it was named in compliment to one of his daughters.